Seared Medallions, Tomato Chutney, Blue Cheese Sauce
Serves: 6
Gideon Batz
1 January 1970
Based on User reviews:
48
Spice
39
Sweetness
52
Sourness
43
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
60 g
Grapeseed Oil1 tbsp
Garlic (chopped)2 cups
Tomatoes (medium-dice)1 cup
White Wine (dry)1
Salt1 tbsp
Pepper (ground)3 tbsps
Butter3 tbsps
All-Purpose Flour1 cup
Milk2 cups
Crumbled Blue Cheese1 tsp
Celery SeedDirections:
1
Next, add the tomatoes and cook, stirring as you cook, 8 to 10 minutes
2
For the tomato chutney: Add the oil to a saucepot over medium heat
3
Once the oil is hot, add the garlic and shallots and sweat, 3 to 4 minutes
4
Finally, add the wine and allow the mixture to cook until the tomatoes have cooked down and the wine is completely cooked off, stirring occasionally, 10 to 12 minutes
5
Once the tomato mixture has cooked down and reduced by 20 to 30 percent, remove from the heat and sprinkle with the salt and pepper
6
For the blue cheese sauce: Add the butter to a saucepan over medium-high heat
7
Once the butter has melted, reduce the heat and add the flour, stirring to create a roux
8
The roux should be pale blond in color
9
Once the roux is made, reduce the heat to low, add the milk, stirring into the roux and cooking until the milk has thickened
10
Finally, add the cheese and celery seeds to the saucepan, a small amount at a time
11
Repeat until all the cheese has been added and well blended
12
Remove the saucepan from the heat and continue to stir to ensure consistency
13
For the beef and asparagus: Warm the oil in a thick-bottomed saute pan, about 1 minute
14
During heating, sprinkle the beef with salt and pepper on both sides, and then add to the hot pan
15
Sear the beef for 2 minutes, flip and reduce the heat to medium-high
16
Cook the second side of the beef until brown, about 2 minutes
17
Then remove the beef to allow resting before serving
18
With the original pan still over heat, add the asparagus and cook, 2 to 3 minutes, flipping during the process
19
Serve the beef with the tomato chutney and blue cheese sauce, with asparagus on the side