Nut-Crusted Beef Medallions With Beet and Onion Soubise

READY IN: 1hr 35mins


  • 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
  • 12
    cup all-purpose flour (for dredging, 125 ml)
  • 3
    eggs, lightly beaten
  • 1 12
    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.