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🍽️ Juicy Beef Medallions on Creamy Fennel and Pea Gratin

467 kcal · 30 min · 4 servings

Ingredients

• 400 g peas (frozen)
• 1.5 bulbs fennel
• 125 ml vegetable broth
• 2 apples
• salt
• pepper
• 2 onions
• 2 garlic cloves
• 600 g beef medallion (hip, 8 beef medallions)
• 5 tsp medium-hot mustard
• 3 tsp rapeseed oil
• 100 g soy cream

Instructions

1. 1. Let the peas thaw.
2. 2. Wash the fennel bulbs thoroughly.
3. 3. Remove the tough stems and cut the bulbs into quarters.
4. 4. Set aside the fine green fennel fronds for later.
5. 5. Cut the fennel flesh into thin strips.
6. 6. Bring the broth to a boil in a pot.
7. 7. Sauté the fennel in the hot broth for about 5 minutes.
8. 8. Wash the apples in the meantime.
9. 9. Quarter the apples and remove the core.
10. 10. Dice the apple flesh into small cubes.
11. 11. Add the apple cubes and the thawed peas to the fennel.
12. 12. Season the mixture with salt and pepper.
13. 13. Remove the vegetable pan from the heat and set it aside.
14. 14. Peel the onions and garlic.
15. 15. Dice the onions and garlic very finely.
16. 16. Pat the beef medallions dry with kitchen paper.
17. 17. Season the medallions with salt and pepper.
18. 18. Brush the medallions thinly with 2 teaspoons of mustard.
19. 19. Heat oil in a frying pan.
20. 20. Sear the medallions on both sides over medium heat.
21. 21. Remove the meat from the pan and set it aside.
22. 22. Sauté the onions and garlic in the remaining fat until translucent.
23. 23. Stir the soy cream and the remaining mustard into the pan.
24. 24. Mix the sauce with the prepared vegetables.
25. 25. Season the vegetable-sauce mixture again with salt and pepper.
26. 26. Fill the mixture into a baking dish.
27. 27. Place the beef medallions on top of the vegetables.
28. 28. Preheat the oven to 200 degrees (convection 180 degrees or gas mark 3).
29. 29. Bake the dish in the oven for about 25 minutes.
30. 30. Divide the hot vegetables among the plates.
31. 31. Place two medallions on top of the vegetables on each plate.
32. 32. Finely chop the reserved fennel fronds.
33. 33. Sprinkle the fennel fronds over the finished dishes.

Nutrition per serving

• kcal: 467
• Protein: 39 g · Fett/Fat: 23 g · Carbs: 26 g