Best 7 Beef Medallions With Spanish Couscous Salad Recipes

ROAST BEEF AND COUSCOUS SALAD

Steps:

• Preheat the oven to 425 degrees F. Toss the carrots and onion on a rimmed baking sheet with 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper to taste. Roast until tender and slightly golden, about 25 minutes. Meanwhile, cook the couscous as the label directs, adding the raisins in the last 5 minutes of cooking. Drain the couscous and raisins and rinse under cold water. Make the dressing: In a small bowl, whisk the yogurt with the remaining 2 tablespoons olive oil, the harissa, vinegar, 1/2 teaspoon salt and 2 to 3 tablespoons water until smooth. Put the escarole in a large bowl and add the roasted carrots and onion; toss to wilt the greens slightly. Add the couscous-raisin mixture, the dressing and the roast beef and toss to coat. Divide the salad among plates.

BEEF MEDALLIONS WITH CARAMELIZED PAN SAUCE

Steps:

• Season beef medallions with salt and pepper to taste and set aside.
• Heat vegetable oil in a skillet over high heat. Cook beef until browned, about 2 minutes per side. Remove beef to a warm plate.
• Reduce heat to medium; cook and stir mushrooms, 1 tablespoon unsalted butter, olive oil, and a pinch of salt in the skillet until mushrooms are very well browned, about 10 minutes.
• Mix in tomato sauce; cook and stir until tomato sauce thickens, about 5 minutes.
• Pour in Marsala wine and increase heat to high. Cook, scraping browned bits from bottom of skillet. Once most of the wine has evaporated, stir in broth and bring to a boil; cook and stir until broth mixture has reduced by half, about 5 minutes.
• Reduce heat to low and return beef to broth mixture; simmer until beef is cooked to medium-rare, about 2 to 3 minutes. Transfer beef to serving plates.
• Remove skillet from heat. Cook and stir 1 1/2 tablespoons butter and oregano into the sauce until butter melts. Taste for seasoning and adjust if necessary.
• Spoon sauce over beef and serve immediately.

BEEF MEDALLION WITH HERB ROASTED POTATOES, WARM SALAD GREENS AND A DRIED MOREL BRANDY SAUCE

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl, toss the sliced potatoes with the olive oil and 2 tablespoons of Herb Mix. Season with salt and black pepper. Place potatoes on a baking tray. Roast potatoes in preheated oven for 15 minutes, until the edges just start to turn golden. Remove from oven and place potatoes into a glass bowl. While still warm, toss truffle butter with the potatoes. Cover with foil and keep warm until ready to serve.
• For the medallions, coat all sides with olive oil. Sprinkle about 2 teaspoons of Herb Mix per medallion on both sides. Season both sides of the medallions with salt and black pepper. In a large skillet, sear medallions on high heat until the outside is cooked. Remove from pan and set aside.
• To make the sauce, use the same pan that the medallions were cooked in. The leftover residue from the beef will add extra flavor. Add the butter, 1 tablespoon of shallots, and morels. Saute for 3 minutes. Add brandy and flame off alcohol. Pour in reserved morel water and reduce by half. Once reduced, add the veal stock and bring to a simmer. Add the heavy cream and reduce to low heat. Simmer for one minute. Season with salt and black pepper. Leave in pan to maintain heat until ready to serve.
• To make the warm salad greens, in a separate large saute pan with the olive oil, saute the shallots for 2 minutes. Then add the beet greens and arugula, saute until wilted. Remove from heat and toss in baby spinach. Season with salt and pepper.
• To plate each serving, place a portion of the potatoes in the center of the plate. Then arrange each portion of the greens on top of the potatoes. Then place two medallions on top of the greens, leaning against each other. Then spoon a portion of the sauce around the potatoes, greens, and medallions. Garnish the top of the medallions with 1 tablespoon of tomato concasse. Serve and enjoy.
• In a small mixing bowl, combine all of the ingredients.

BEEF MEDALLIONS WITH FRESH HORSERADISH SAUCE

Steps:

• Place cherry tomatoes into a bowl and season with black pepper, salt, and sugar. Stir in rice wine vinegar. Let stand about 15 minutes to let flavors blend.
• Stir 2 tablespoons horseradish into creme fraiche in a small bowl; season with 1/2 teaspoon salt. Refrigerate until needed.
• Cut steaks in half across the grain and pound each piece to about 3/8 inch thick. Season each side generously with salt, black pepper, and a pinch of cayenne pepper. Lay steaks onto a work surface and sprinkle each piece lightly with flour. Pat the flour into the meat. Repeat on other side. Let meat rest for 10 minutes to let flour adhere.
• Place a heavy skillet over medium-high heat, pour in vegetable oil, and heat until small wisps of smoke are visible rising off the oil. Lay steaks into the hot oil (meat should sizzle) and sear until browned, about 2 minutes per side. When you see beef juices accumulate on the surface of the meat, flip and brown the other side, about 2 minutes more. Transfer to a plate and let rest for about 2 minutes.
• Pour excess oil from the skillet and pour water into the skillet. Scrape up and dissolve any browned meat juices from the bottom of the skillet; continue to cook until slightly thickened, about 30 seconds. Pour pan juices over tomatoes and stir to combine.
• Divide about half the tomato mixture with juice per serving into the bottom of 2 large soup plates. Top each with 2 beef medallions and a spoonful of horseradish cream. Grate about 1/2 teaspoon horseradish over each serving and top with about 1 teaspoon of chives.

MOROCCAN BEEF WITH HONEY SPICE COUSCOUS

Steps:

• Marinade:.
• Combine vinegar and seasonings, stir well.
• Add honey and oil, stirring until blended.
• Remove 1/3 cup marinade; set aside for preparing couscous.
• Slice steak diagonally into thin slices.
• Place steak in marinade, turning to coat.
• Marinate in refrigerator 1 hour or up to overnight.
• Remove steak from marinade, discarding marinade.
• Cook steak in skillet over medium heat for 8-10 minutes, or until browned.
• Turn steak, cover, and reduce heat to low. Cook 7-10 minutes for medium doneness.
• While steak is cooking, prepare couscous. In large saucepan, combine water, reserved marinade, garbanzo beans, tomatoes, and parsley.
• Bring to a boil over high heat.
• Stir in couscous, cover, and remove from heat.
• Let stand for 5 minutes, then fluff with a fork and serve with steak.

BEEF MEDALLIONS IN RED WINE SAUCE

Steps:

• Cut tenderloin crosswise into 12 equal rounds. Pound beef rounds to flatten to generous 1/4-inch-thick medallions. Season lightly with salt and pepper.
• Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Working in batches, sauté beef in skillet until brown on outside but still pink in center, about 2 minutes per side. Transfer beef to plate. Add remaining butter to same skillet. Add garlic, shallots and thyme; sauté until tender, about 3 minutes. Add flour; stir 1 minute. Add broth and wine. Boil until sauce thickens and is reduced to 1 1/4 cups, stirring occasionally, about 12 minutes. Return beef and any collected juices to sauce in skillet; heat through, about 1 minute. Transfer beef to plates, Spoon sauce over.

BEEF MEDALLIONS WITH SPANISH COUSCOUS SALAD

Steps:

• Combine orange juice and zest, onion, vinegar, garlic, rosemary, salt, pepper and cumin in large sealable bag.
• Pierce medallions with fork and place in bag with marinade. Refrigerate for 12 to 24 hours.
• Discard marinade; pat medallions dry with paper towelling.
• Place on lightly greased grill over medium-high heat; close lid and barbecue for 6 to 7 minutes per side for medium doneness.