Beef Medallions & Brown Butter Caper Sauce with Italian-Spiced Potatoes & Turnip
Tender beef medallions complement a duo of potatoes and turnip—roasted with a mix of Italian seasonings. We’re serving a pan sauce of toasty brown butter and briny capers to bring it all together. (Your turnip may be red or purple-topped, and your chard may have white, yellow, or red stems!)
This recipe contains steak (tenderloin), garlic (fresh), chard, turnips, potatoes (yukon gold), butter, capers, red wine vinegar, crushed red pepper, italian seasoning, olive oil, water
Prep time: 15 min
Cook time: 40 min
- 12 oz. beef tenderloin
- 2 clove(s) garlic cloves
- 1 bunch of chard
- 1 turnip, fresh
- 3/4 lb. yukon gold potatoes
- 2 tbsp. butter
- 2 tsp. capers
- 1 tbsp. red wine vinegar
- 1/4 tsp. crushed red pepper flakes
- 1 tbsp. italian seasoning
- 2 tsp. olive oil
- 1. PREPARE AND ROAST THE VEGETABLES:
Place an oven rack in the center of the oven, then preheat to 450ºF. Wash and dry the fresh produce. Cut the turnip and potatoes into 1/2-inch-thick sticks. Place on a sheet pan. Drizzle with olive oil and season with salt, pepper, and half the Italian seasoning; toss to coat. Arrange in an even layer. Roast, flipping halfway through, 24 to 26 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
- 2. PREPARE THE REMAINING INGREDIENTS:
While the vegetables roast, peel and roughly chop the garlic. Separate the chard leaves and stems; roughly chop the leaves and thinly slice the stems.
- 3. COOK THE CHARD:
While the vegetables continue roast, in a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and sliced chard stems; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened and fragrant. Add the chopped chard leaves, half the vinegar, and 2 tablespoons of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the leaves have wilted and the liquid has cooked off. Transfer to a bowl and season with salt and pepper to taste. Cover with foil to keep warm. Rinse and wipe out the pan.
- 4. COOK THE BEEF:
While the vegetables continue to roast, pat the beef dry with paper towels; season on both sides with salt, pepper, and as much of the remaining Italian seasoning as you’d like. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned beef and cook 2 to 4 minutes per side for medium- rare, or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, divide between 2 plates and let rest for at least 5 minutes.
- 5. MAKE THE BROWN BUTTER SAUCE:
While the beef rests, add the butter to the pan of reserved fond and heat on medium-high until melted. Cook, stirring frequently and swirling the pan, 1 to 2 minutes, or until browned and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.) Turn off the heat. Stir in the capers, remaining vinegar, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper to taste.
- 6. SERVE YOUR DISH:
Serve the rested beef with the roasted vegetables and cooked chard. Top the beef with the brown butter sauce. Enjoy!