Venison Medallions With Mashed Potatoes Recipes

VENISON MEDALLIONS WITH MASHED POTATOES

Steps:

• Scrub potatoes and steam for about 30 minutes.
• Preheat the oven to 160 ° C upper and lower heat.
• Peel beets, rinse and halve. Grease baking sheet with 1 tablespoon of oil. Arrange beets on a baking sheet, cut side down. Drizzle with 1 tablespoon of oil, season with salt and pepper and roast in preheated oven at 160°C (approximately 325°F) for about 25 minutes or until tender.
• Rinse meat, pat dry and cut into 8 medallions. Season with salt and pepper. Heat 1 tablespoon of oil in a pan and cook meat until golden brown on all sides. Remove from pan.
• Peel onions, carrots, celery and parsnip, chop into small pieces. Add to the pan with meat drippings and saute briefly. Deglaze pan with broth, add bay leaf, juniper and pepper and simmer for about 15 minutes.
• Rinse cabbage, remove hard stalk and cut into strips. Blanch in boiling salted water for about 4-5 minutes.
• Add meat to the baking sheet with beets and roast for about 6-8 minutes, turning meat 2-3 times.
• Simmer sauce until reduced slightly and season with salt and pepper. Add cornstarch to thicken sauce, if desired.
• Peel potatoes and press through the ricer. Heat milk with 2 tablespoons of butter, add to potatoes and mash until creamy. Season with salt and nutmeg.
• Heat remaining butter in a pan and saute cabbage until heated through, season with salt and nutmeg.
• Place cabbage on plates and top with venison medallions. Arrange potato puree and beets next to meat and drizzle with sauce. Serve.

BEEF TENDERLOIN MEDALLIONS WITH POTATO "RISOTTO"

Steps:

• Melt butter in heavy large saucepan over medium heat. Add onion; cover and cook until soft and translucent, stirring occasionally, about 7 minutes. Add potato cubes and cayenne pepper; sprinkle with coarse salt and pepper. Add 1 1/2 cups chicken broth; bring to boil. Reduce heat to medium and simmer until potatoes are almost tender, adding more chicken broth by tablespoonfuls if dry (mixture should be creamy with some sauce, not dry), about 8 minutes. Add cream and simmer until potatoes are tender but still hold their shape, stirring often, about 10 minutes. Stir in cheese and chives. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, stirring often.
• Sprinkle steaks with coarse salt and pepper, then chopped thyme. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Add steaks and cook to desired doneness, adding more oil as needed, 3 to 4 minutes per side for medium-rare.
• Divide potato risotto among plates. Place steaks on plates and serve.

STEAK MEDALLIONS WITH POTATOES

Steps:

• Place the potatoes in a large, high-sided skillet, cover with water and bring to a boil. Add a good pinch of kosher salt and cook until tender, about 12 minutes.
• Heat the olive oil and 2 tablespoons of the butter in a large heavy-bottomed skillet over medium-high heat. Season the steak medallions all over with the steak seasoning. When the oil is hot and the butter has melted, add the steak to the skillet and cook 2 to 3 minutes per side for medium rare. Remove to a plate and cover with foil to rest.
• Without cleaning the skillet, add the garlic, thyme, oregano and onions. Reduce the heat to medium and cook, scraping the skillet to release any flavorful steak bits stuck to the bottom, until the onions are starting to become golden, 6 to 8 minutes. Add the white wine to the onions and allow it to reduce for 1 minute. Add the remaining 4 tablespoons butter and allow it to melt.
• Drain the potatoes and pour onto a serving platter. Using the bottom of a glass, press firmly to slightly crush the potatoes and sprinkle over a little kosher salt. Top with the onion mixture. Place the steak medallions on top and garnish with the chopped parsley and flaked sea salt. Serve with horseradish cream if desired.

BEEF MEDALLIONS IN RED WINE SAUCE

Steps:

• Cut tenderloin crosswise into 12 equal rounds. Pound beef rounds to flatten to generous 1/4-inch-thick medallions. Season lightly with salt and pepper.
• Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Working in batches, sauté beef in skillet until brown on outside but still pink in center, about 2 minutes per side. Transfer beef to plate. Add remaining butter to same skillet. Add garlic, shallots and thyme; sauté until tender, about 3 minutes. Add flour; stir 1 minute. Add broth and wine. Boil until sauce thickens and is reduced to 1 1/4 cups, stirring occasionally, about 12 minutes. Return beef and any collected juices to sauce in skillet; heat through, about 1 minute. Transfer beef to plates, Spoon sauce over.