CHOPPED KITCHEN

Beef Medallions & Mushroom Sauce

with Mashed Potatoes

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Servings 8-10

In this easy recipe, inspired by steak Diane (an American restaurant classic), weʼre searing beef medallions, then using the fond in the pan to make a rich, bright mushroom sauce for spooning on top. Garlic mashed potatoes and sautéed kale make for delicious, simple sides.

Ingredients
  • 4 oz Cremini Mushrooms
  • 3⁄4 lb Yukon Gold Potatoes
  • 2 cloves garlic
  • 3/4 lb Yukon Gold Potatoes
  • 1 bunch Kale
  • 1 Shallot
  • 2 Tbsps Butter
  • 1 Tbsps Dijon Mustard
  • 2 Tbsps Verjus Blacn
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    1 Prepare the ingredients:

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    Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Large dice the potatoes. Peel the garlic. Using the flat side of your knife, smash 1 clove to flatten. Roughly chop the remaining clove. Peel and thinly slice the shallot. Remove and discard the stems of the kale; roughly chop the leaves. Thinly slice the mushrooms.

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    2 Cook & mash the potatoes:

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    Add the diced potatoes and smashed garlic to the pot of boiling water and cook 13 to 15 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add half the butter and a drizzle of olive oil. Using a fork, mash to your desired consistency. Season with salt and pepper to taste. Cover to keep warm.

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    3

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    While the potatoes cook, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced shallot; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the chopped kale and 1/4 cup of water; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the kale has wilted and the water has cooked off. Transfer to a bowl and season with salt and pepper to taste. Cover with aluminum foil to keep warm. Rinse and wipe out the pan.