Seared Beef Medallions with Garlic-Pepper Crust and Onion Jam
This dish presents an elegant simplicity, a testament to how fundamental ingredients can achieve sophisticated heights. Succulent beef medallions are expertly seared, developing a magnificent, dark crust infused with the pungent warmth of garlic and a bold kick of freshly cracked black pepper. Each slice reveals a perfectly tender, juicy interior, offering a delightful contrast to the crispy exterior. Accompanying this is a luscious, sweet, and savory onion jam, slow-cooked until it reaches a deep amber hue and a velvety texture that beautifully complements the robust beef. This is a refined plate, celebrating texture and a harmonious interplay of intense flavors, making it a truly memorable culinary experience.
Ingredients
- •300 grams beef sirloin or tenderloin, cut into 2 medallions
- •1 large onion, thinly sliced
- •4 cloves garlic, minced
- •30 ml olive oil
- •20 ml water, for onion jam
- •5 grams salt, or to taste
- •5 grams black pepper, freshly ground, plus more for crust
- •2 grams paprika, for color and mild flavor
Dietary Info
Instructions
- 1
Begin by preparing the onion jam. Heat 15 ml of olive oil in a small saucepan over medium-low heat. Add the thinly sliced onion and a pinch of salt. Cook slowly, stirring occasionally, for 30-35 minutes until the onion is deeply caramelized, very soft, and jam-like. Add 20 ml of water during the last 5 minutes to help deglaze and create a saucier consistency, then set aside.
- 2
Pat the beef medallions thoroughly dry. In a small bowl, combine the minced garlic, a generous amount of black pepper, and the paprika. Press this mixture firmly onto both sides of each beef medallion, creating a thick, aromatic crust.
- 3
Season the beef medallions with salt on all sides.
- 4
Heat the remaining 15 ml of olive oil in a heavy-bottomed skillet over medium-high heat until shimmering.
- 5
Carefully place the beef medallions in the hot skillet. Sear for 3-4 minutes per side for medium-rare, or adjust timing to your desired doneness, ensuring a beautiful, dark crust forms.
- 6
Remove the beef from the skillet and let it rest on a cutting board for 5-7 minutes. Resting is crucial for juicy results.
- 7
Slice the rested beef medallions into thick pieces if desired, or serve whole.
- 8
Plate the seared beef medallions alongside a generous dollop of the sweet onion jam. A final sprinkle of fresh black pepper can enhance the presentation and flavor.
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