Prep 10 mins
Cook 25 mins
From The Magazine of La Cucina Italiana, July/August 2003
For the sauce
- 12 garlic cloves, unpeeled
- 1 1⁄2 cups whole milk, divided (used only to boil garlic in)
- 3 cups water, divided (used only to boil garlic in)
- 1⁄2 cup fresh basil leaf
- 1 lemon, juice of
- 3⁄4 cup extra virgin olive oil, plus extra
- extra virgin olive oil
- salt & freshly ground black pepper
For the beef
- 2 tablespoons extra virgin olive oil
- 8 fresh sage leaves
- 8 (3 ounce) beef medallions
- Place the garlic in a saucepan, and add 1/2 cup of the milk and 1 cup of water.
- Bring to a boil, then strain and discard the liquid.
- Repeat (step 1) this process 2 more times. (The blanching mellows the flavor of the garlic.).
- The garlic should be tender. (If not, simmer longer during the last blanching.).
- Drain the garlic, cool, peel the cloves, and place them in a blender with the basil, lemon juice and olive oil.
- Season with salt and pepper, and purée, adding more olive oil if necessary. Set aside.
- In a large skillet over medium-high heat, warm the olive oil with the sage.
- Remove the sage after 1 minute, and reserve.
- Season the beef medallions with salt and pepper, and add to the skillet.
- Sauté for 3 to 4 minutes on each side (or until desired doneness), and place on a platter.
- Garnish with the sage and garlic-basil purée, and serve.