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1
Preheat oven to 350 degrees F.
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2
In a large mixing bowl, toss the sliced potatoes with the olive oil and 2 tablespoons of herb mix.
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3
Season with salt and black pepper.
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4
Place potatoes on a baking tray.
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5
Roast potatoes in preheated oven for 15 minutes, until the edges just start to turn golden.
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6
Remove from oven and place potatoes into a glass bowl.
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7
While still warm, toss truffle butter with the potatoes.
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8
Cover with foil and keep warm until ready to serve.
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9
For the medallions, coat all sides with olive oil.
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10
Sprinkle about 2 teaspoons of herb mix per medallion on both sides.
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11
Season both sides of the medallions with salt and black pepper.
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12
In a large skillet, sear medallions on high heat until the outside is cooked.
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13
Remove from pan and set aside.
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14
To make the sauce, use the same pan that the medallions were cooked in.
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15
The leftover residue from the beef will add extra flavor.
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16
Add the butter, 1 tablespoon of shallots, and morels.
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Saute for 3 minutes.
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Add brandy and flame off alcohol.
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19
Pour in reserved morel water and reduce by half.
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20
Once reduced, add the veal stock and bring to a simmer.
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Add the heavy cream and reduce to low heat.
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22
Simmer for one minute.
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Season with salt and black pepper.
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Leave in pan to maintain heat until ready to serve.
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25
To make the warm salad greens, in a separate large saute pan with the olive oil, saute the shallots for 2 minutes.
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Then add the beet greens and arugula, saute until wilted.
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Remove from heat and toss in baby spinach.
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28
Season with salt and pepper.
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29
To plate each serving, place a portion of the potatoes in the center of the plate.
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30
Then arrange each portion of the greens on top of the potatoes.
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Then place two medallions on top of the greens, leaning against each other.
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Then spoon a portion of the sauce around the potatoes, greens, and medallions.
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33
Garnish the top of the medallions with 1 tablespoon of tomato concasse.
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34
Serve and enjoy.
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35
In a small mixing bowl, combine all of the ingredients.
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36
Set aside for use with medallions and potatoes.
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37
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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38
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
