Beef Tenderloin Medallions with Cheesy Potato Gratin
Tender beef medallions served with creamy, garlic-infused potato gratin topped with parmesan and fresh rosemary.
- Time
- 1 h 15 min
- Serving
- 1105 kcal
- Ingredients
- ≈ $10.57
- Protein
- 58 g
Ingredients
- 1 Beef tenderloinpack 500 g ≈ $20.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 200 g
- 2 Potatoes≈ $2.19 per kg 200 g
- 3 Heavy cream 33%pack 250 ml ≈ $2.20 120 ml
- 4 Parmesanpack 200 g ≈ $6.00 20 g
- 5 Garlic≈ $10.00 per kg 5 g
- 6 Butterpack 180 g ≈ $1.58 15 g
- 7 Fresh rosemarypack 20 g ≈ $2.00 3 g
- 8 Salt 3 g
- 9 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Peel the potatoes2 and slice them into thin rounds (~3 mm thick). Mince the garlic5 and grate the parmesan4. Grease a baking dish with half the butter6.
Mix the cream with the garlic5 and 2 g of salt. Layer the potatoes2 in the dish, sprinkling each with parmesan4 and pouring cream over them.
Bake the gratin at 350°F (180°C) for 40–45 minutes until the potatoes2 are tender (a knife slides in easily) and golden brown.
Take the meat out of the fridge 20 minutes before cooking. Cut into 2 medallions, season with salt and pepper. Warm the remaining butter6 with a sprig of rosemary in a hot pan.
Sear the medallions 3–4 minutes per side until browned, then transfer to the oven at 350°F (180°C) for 5 minutes for medium doneness.
Let the meat rest 5 minutes under foil. Serve with the gratin, garnished with rosemary.
Tips
- Why it works
- The meat is finished in the oven after the pan because the thin crust is already formed, and the center heats gently without drying out. Resting for 5 minutes evens out the juices.
- Substitutions
- Swap the Parmesan for another hard cheese, 20 g, such as Gruyère. Dilute the 33% cream with milk half and half, 120 ml, and the gratin will be lighter.
- Common mistakes
- The potatoes stayed hard and the cream curdled: the slices were uneven or the heat was too high. Slice them evenly and check with a knife, it should go in without effort.
- Storing and reheating
- Eat the meat fresh. The gratin keeps 2 days in the fridge, reheat in the oven 15 minutes at 160 °C under foil.
- Serve with
- Serve for a festive dinner with red wine and an arugula salad with lemon dressing.
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