Seared Medallions, Tomato Chutney, Blue Cheese Sauce

Name: Seared Medallions, Tomato Chutney, Blue Cheese Sauce
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 20 smalls 20 lengths of small asparagus; 680 grams beef medallions (2 per person); 473 milliliters crumbled blue cheese; 3 Tbsps butter; 1 teaspoon celery seed; 237 milliliters dry white wine; 3 Tbsps all-purpose flour; 1 Tbsp chopped garlic; 57 grams grapeseed oil; 2 Tbsps grapeseed oil; 1 Tbsp ground pepper; 4 servings Salt and ground pepper; 237 milliliters milk; 1 Tbsp salt; 1 shallot, quartered and sliced; 473 milliliters dice tomatoes

Seared Medallions, Tomato Chutney, Blue Cheese Sauce requires about 1 hour and 10 minutes from start to finish. This sauce has 1078 calories, 49g of protein, and 86g of fat per serving. This recipe covers 37% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe from Foodnetwork requires salt and ground pepper, shallot, cheese, and salt. 1 person found this recipe to be delicious and satisfying. If you like this recipe, you might also like recipes such as Seared Steak with Tomato and Blue Cheese Salad, Pan-Seared Tenderloin with Blue Cheese Sauce, and Seared Steak with Caramelized Onion & Blue Cheese Sauce.

Instructions

Add the oil to a saucepot over medium heat. Once the oil is hot, add the garlic and shallots and sweat, 3 to 4 minutes. Next, add the tomatoes and cook, stirring as you cook, 8 to 10 minutes. Finally, add the wine and allow the mixture to cook until the tomatoes have cooked down and the wine is completely cooked off, stirring occasionally, 10 to 12 minutes. Once the tomato mixture has cooked down and reduced by 20 to 30 percent, remove from the heat and sprinkle with the salt and pepper.

Ingredients you will need

Salt And Pepper

Shallot

Tomato

Garlic

Wine

Cooking Oil

Equipment you will use

Pot

Add the butter to a saucepan over medium-high heat. Once the butter has melted, reduce the heat and add the flour, stirring to create a roux. The roux should be pale blond in color. Once the roux is made, reduce the heat to low, add the milk, stirring into the roux and cooking until the milk has thickened. Finally, add the cheese and celery seeds to the saucepan, a small amount at a time. Repeat until all the cheese has been added and well blended.

Ingredients you will need

Celery Seed

Butter

Cheese

All Purpose Flour

Milk

Equipment you will use

Sauce Pan

Remove the saucepan from the heat and continue to stir to ensure consistency.

Equipment you will use

Sauce Pan

For the beef and asparagus: Warm the oil in a thick-bottomed saute pan, about 1 minute. During heating, sprinkle the beef with salt and pepper on both sides, and then add to the hot pan. Sear the beef for 2 minutes, flip and reduce the heat to medium-high. Cook the second side of the beef until brown, about 2 minutes. Then remove the beef to allow resting before serving. With the original pan still over heat, add the asparagus and cook, 2 to 3 minutes, flipping during the process.

Ingredients you will need

Salt And Pepper

Asparagus