Nut-Crusted Beef Medallions With Beet And Onion Sou

Name: Nut-Crusted Beef Medallions With Beet And Onion Soubise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
Preheat oven to 350 F (180 C).
2
Grease the bottom of a shallow casserole or gratin dish with butter.
3
Layer the shallots and beets on the bottom of the dish and season with salt and pepper.
4
Repeat until you have 3 or 4 more layers.
5
Top with 2 tbsp (25 ml) of butter and cover in foil.
6
Bake for 1 hour until tender.
7
Transfer the roasted onions and beets into a blender and add the red wine.
8
Blend and season with salt and pepper then cover to keep warm.
9
Season the beef medallions with salt and pepper.
10
Add the rosemary to the flour and dredge the medallions in flour and shake off excess.
11
Dip each medallion in the egg wash, then press into the mixed chopped nuts, making sure to fully cover both sides.
12
In a large hot skillet, add the remaining butter, the oil and the beef medallions.
13
Reduce the heat to medium and cook slowly so the nuts are toasted but not burnt.
14
Turn the meat as often as necessary while cooking for 5 - 10 minutes for medium-rare fillets.
15
To serve, plate some beet and onion puree and top with a beef medallion.

840

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Nut-Crusted Beef Medallions With Beet And Onion Soubise falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Nut-Crusted Beef Medallions With Beet And Onion Soubise

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions