BEEF MEDALLIONS WITH BURGUNDY SAUCE AND DUCHESS POTATOES
Prep time 15 mins Cooking time 20 mins Serves 6
DUCHESS POTATOES 500g potatoes 150g butter 1 egg SAUCE 2 tbsp olive oil 1 onion, finely chopped 1 garlic clove, peeled and crushed 3 bay leaves 250ml non-alcoholic red wine 500ml vegetable stock BEEF MEDALLIONS 2 tbsp olive oil 6 beef medallions 500g asparagus spears, steamed, to serve
For the duchess potatoes, preheat the oven to 180°C. Cover the potatoes with water in a large saucepan over high heat and boil until soft, about 20 mins. Remove from heat, drain and rinse with cold water.
Carefully peel the potatoes and mash through a fine sieve. Mix in the butter, then stir in the egg and season with salt and freshly ground pepper. Spoon the mixture into a piping bag and pipe desired shapes onto a greased baking tray. Bake in the preheated oven until golden brown, 15-20 minutes. For the sauce, heat olive oil in a saucepan over medium heat and sauté onion, about 5 mins. Add garlic and bay leaves, and sauté, 5 mins. Add non-alcoholic wine, and stock. Cook over low heat until the sauce has reduced by half. Remove the bay leaves and keep warm. For the beef medallions, heat olive oil in a frying pan over high heat and sear the beef medallions, 5 mins on each side. Brown the sides until sealed, about 2 mins. Remove from pan and allow the medallions to rest, 5 mins. Serve drizzled with the sauce, alongside the asparagus and duchess potatoes.