Recipe
SAUTÉED BEEF MÉDAILLONS WITH ARTICHOKES AND TOMATOES
Serves: 6
Preparation time: 20 minutes If they like it, it serves 6 otherwise
Cooking time: 20 minutes
Totaltime: 40 minutes
Ingredients
- 3 large artichoke bottoms, cooked
- 6 medium tomatoes, peeled and seeded
- 12 médaillons of beef tenderloin, 2 1/2 ounces each
- to taste salt and ground black pepper
- 1/2 cup olive oil
- 3 ounces scallions, cut diagonally into 1 1/2-inch length
- 3 cloves minced garlic
- 18 ripe olives, pitted
- 3 hot red chili peppers, thinly sliced
- 6 tablespoons brown gravy
- 1/4 cup shredded basil
- 1/4 cup shredded mint leaves
Preparation
-
Cut the precooked artichokes into halves, then into small wedges.
Cut tomatoes into small wedges. Season the beef médaillons with salt and pepper.
Heat 1/4 cup of olive oil over high heat in a skillet, and sauté the beef to the desired degree of doneness.
Remove from pan and keep warm.
Heat the remaining olive oil in the same skillet and briskly sauté the scallions, garlic, artichokes, and tomatoes for 3 to 4 minutes. Add olives, chili peppers, and meat gravy.
Add salt and pepper to taste. Arrange 2 sautéed médaillons on each heated serving plate.
Arrange the vegetables around the meat, and sprinkle the vegetables with the shredded basil and shredded mint leaves.
main ingredients: beef artichoke olive garlic sea-urchin type of dish:
main
Country cuisine:
France Argentina specific recipes:
restaurant season and occasion:New-Years-Eve Type of meal:
dinner
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