Parsley Beef Medallions with Rustic Potatoes

You are going to love these Parsley Beef Medallions with Rustic Potatoes. Rainy season in Mexico is not easy. Sometimes you start with a perfectly sunny, bright day and in seconds it changes. You get dark skies and when you hear thunder approaching you know it is going to be bad. Your windows may shake and you can even get hail. Yesterday was one such day and I just needed some serious comfort food.

I had bought these wonderful looking beef medallions so it was a no brainer really. I also love rustic potatoes which made the choice even easier when I discovered this recipe from the Mexican Chef Lula that included both and which I adapted.

Parsley Beef Medallions with Rustic Potatoes

Serves 4

Beef Medallions:

• 4 Beef Medallions, 160 g/5.6 oz each or smaller like mine
• Olive oil, to taste
• salt and freshly ground black pepper to taste

Parsley Sauce:

• 1 tbsp shallot
• 150 g/5.2 oz unsalted butter
• 1 tbsp beef stock
• 1 1/2 tbsp Worcestershire sauce
• 2 tbsp lemon juice
• 2 tbsp parsley, chopped
• salt & freshly ground pepper to taste

Rustic Potatoes:

• 3 big potatoes, boiled and cut in cubes 
• 2 tbsp unsalted butter
• 1/2 tbsp fresh rosemary, chopped
• salt to taste

To decorate:

• 3 cups fresh parsley, fried a bit

1.  To cook the Beef Medallions: Pat the medallions dry with a kitchen towel and season with salt and freshly ground pepper on each side. Heat olive oil in a skillet over high heat and cook until good seared markings appear on the medallions. You should only turn the medallions once. I cooked for about 4 to 5 minutes on each side since I like it medium done. If you like it less done and pink than you should cook it for 3 to 4 minutes on each side. If you prefer well done then it should be cooked 6 to 7 minutes on each side. When you remove it from the pan, you should always let it rest for at least three minutes so that the juices of the beef get restored. That way the meat will be tender and juicer.
2. To prepare the Parsley sauce: Heat the butter in a pan over low to medium heat. Sauté the shallot until soft and  transparent. Add the Worcestershire sauce, the lemon juice and the parsley and mix well. Season with salt and freshly ground pepper.
3. To prepare the Rustic Potatoes: Heat the butter in a skillet and fry the potato cubes until they are done and golden. Add the rosemary and season with salt.
4. In each plate place a layer of rustic potatoes, place the beef medallion on top, pour over the Parsley Sauce and decorate with the fried parsley.

My family and I loved this dish, it was the perfect comfort dish for such a dark, rainy day. It went great with  my husband’s Austrian Zweigelt fruity red wine.

And if you don’t know, Zweigelt is a crossing of the St.Laurent and the Blaufränkish grape varieties and is now the most widely grown red grape variety in Austria.

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