Beef main page

Beef satay
Beef strogonoff
Braised beef flamande
Cannellonis
Chili
Gaspe meat pie
Individual beef wellington
Jellied beef
Meat sauce
Old fashion beef stew
Provençale braised beef casserole
Roast tenderloin with mushroom, onion and red wine sauce
Roast tenderloin with red wine shallot sauce
Sautéed beef médaillons with artichokes and tomatoes
Shepherds pie
Steak and kidney pie
Steaks au poivre
Texas chili and corn bread pudding

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

SAUTÉED BEEF MÉDAILLONS WITH ARTICHOKES AND TOMATOES

Serves 6

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

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.


Help  Index

Note: All information on this site is subject to change.
Use of this site constitutes acceptance of our Legal Notice.
Please read our Privacy Policy.

Chef de Cuisine © 1999-2009 All rights reserved.