Beef Medallions With Garlic-Basil Purée

From The Magazine of La Cucina Italiana, July/August 2003

• Ready In: 35 mins
• Serves: 4

Ingredients

• 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

Directions

1. Place the garlic in a saucepan, and add 1/2 cup of the milk and 1 cup of water.
2. Bring to a boil, then strain and discard the liquid.
3. Repeat (step 1) this process 2 more times. (The blanching mellows the flavor of the garlic.).
4. The garlic should be tender. (If not, simmer longer during the last blanching.).
5. Drain the garlic, cool, peel the cloves, and place them in a blender with the basil, lemon juice and olive oil.
6. Season with salt and pepper, and purée, adding more olive oil if necessary. Set aside.
7. In a large skillet over medium-high heat, warm the olive oil with the sage.
8. Remove the sage after 1 minute, and reserve.
9. Season the beef medallions with salt and pepper, and add to the skillet.
10. Sauté for 3 to 4 minutes on each side (or until desired doneness), and place on a platter.
11. Garnish with the sage and garlic-basil purée, and serve.