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🍽️ Juicy Beef Loin with Creamy Pea and Potato Mash

685 kcal · 30 min · 4 servings

Ingredients

• 8 Beef medallions (kitchen-ready, approx. 90 g each)
• Vegetable oil
• Salt
• Pepper (from the mill)
• 12 small shallots
• 60 g Sugar
• 2 tbsp Balsamic vinegar
• 450 ml dry red wine
• 2 sprigs Thyme
• 300 g floury potatoes
• 300 g Peas (frozen)
• 120 ml lukewarm milk
• 2 tbsp Butter
• Nutmeg (freshly grated)
• 10 tbsp Breadcrumbs
• 5 tbsp melted butter
• 1 tbsp freshly chopped parsley

Instructions

1. 1. Preheat the oven to 100 degrees Celsius with top and bottom heat.
2. 2. Rinse the meat under cold water and pat it dry with kitchen paper.
3. 3. Shape the meat into an even roll.
4. 4. Heat 1 tablespoon of oil in a large frying pan.
5. 5. Sear the meat roll on all sides until brown.
6. 6. Season the meat with salt and pepper.
7. 7. Place the meat roll in the preheated oven.
8. 8. Cook the meat for 8 to 15 minutes, depending on your preferred level of doneness.
9. 9. Peel the shallots and remove the outer layers.
10. 10. Add the shallots to the meat drippings in the frying pan and sweat them briefly.
11. 11. Sprinkle the sugar over the shallots.
12. 12. Allow the sugar to caramelize until it turns golden brown.
13. 13. Deglaze the pan with the vinegar.
14. 14. Pour the wine into the pan.
15. 15. Add the thyme sprigs to the sauce.
16. 16. Let the sauce simmer at medium heat for approx. 20 minutes.
17. 17. Peel the potatoes and wash them thoroughly.
18. 18. Cut the potatoes into small cubes.
19. 19. Add the potato cubes to boiling salted water.
20. 20. Cook the potatoes for approx. 15 minutes until tender.
21. 21. Thaw the peas.
22. 22. Add the peas to the potatoes 5 minutes before the end of the cooking time.
23. 23. Drain the potato and pea mixture.
24. 24. Let the vegetables steam dry for a moment.
25. 25. Press the vegetables through a potato ricer.
26. 26. Mix the mash with the butter and milk until smooth.
27. 27. Season the mash with salt, pepper, and a pinch of nutmeg.
28. 28. Mix the breadcrumbs with the butter and the parsley.
29. 29. Remove the meat roll from the oven 5 minutes before the end of the cooking time.
30. 30. Distribute the breadcrumb mixture evenly over the meat.
31. 31. Turn on the oven grill.
32. 32. Gratin the medallions in the oven until golden brown.
33. 33. Rinse the molds with hot water.
34. 34. Fill the prepared molds with the mash.
35. 35. Unmold the mash onto pre-warmed plates.
36. 36. Place the meat medallions next to the mash.
37. 37. Garnish the dish with Pommes Paille if desired.
38. 38. Serve the meat with the red wine shallots.
39. 39. Serve green asparagus on the side if desired.

Nutrition per serving

• kcal: 685
• Protein: 39 g · Fett/Fat: 28 g · Carbs: 63 g