Prep 15 mins
Cook 1 hr 20 mins
How about a nice crunchy nut crust for a butter-smooth tenderloin? Pair that up with a soubise (classic French onion-based dish) that's been jolted with lovely beets and you have made yourself one restaurant-quality entree. Recipe by Chef Michael Bonacini.
- 8 tablespoons softened butter (120 ml)
- 6 large shallots, peeled and thinly sliced (about 1 lb or 500 g)
- 2 lbs beets, trimmed, peeled and thinly sliced (1 kg)
- salt and pepper
- 1 cup red wine (250 ml)
- 6 large beef medallions (approx 2 lb or 1 kg)
- 2 sprigs fresh rosemary, finely diced
- 1⁄2 cup all-purpose flour (for dredging, 125 ml)
- 3 eggs, lightly beaten
- 1 1⁄2 cups very finely chopped mixed nuts (chestnuts, cashews, almonds 375 ml)
- 3 tablespoons canola oil (45 ml) or 3 tablespoons grapeseed oil (45 ml)
- Preheat oven to 350 F (180 C).
- Grease the bottom of a shallow casserole or gratin dish with butter.
- Layer the shallots and beets on the bottom of the dish and season with salt and pepper.
- Repeat until you have 3 or 4 more layers.
- Top with 2 tbsp (25 ml) of butter and cover in foil.
- Bake for 1 hour until tender.
- Transfer the roasted onions and beets into a blender and add the red wine.
- Blend and season with salt and pepper then cover to keep warm.
- Season the beef medallions with salt and pepper.
- Add the rosemary to the flour and dredge the medallions in flour and shake off excess.
- Dip each medallion in the egg wash, then press into the mixed chopped nuts, making sure to fully cover both sides.
- In a large hot skillet, add the remaining butter, the oil and the beef medallions.
- Reduce the heat to medium and cook slowly so the nuts are toasted but not burnt.
- Turn the meat as often as necessary while cooking for 5 - 10 minutes for medium-rare fillets.
- To serve, plate some beet and onion puree and top with a beef medallion.