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beef medallions with kasha pilaf recipe

Written on Friday, September 9, 2016 | 10:48:00 AM

makes: 4 servings (3 slices meat and ¾ cup pilaf each)

Preparation time : 35 minutes 

Ingredients : 
- 1½ cups water
- 2⁄3 cup toasted buckwheat groats (kasha)
- 2 tablespoons olive oil
- ½ cup chopped red onion (1 medium)
- 2 large cloves garlic, minced
- ¼ cup dried cherries
- ¼ cup coarsely snipped fresh basil
- 1 tablespoon balsamic vinegar
- ½ teaspoon salt
- 1 pound beef shoulder petite tenders
- ¼ teaspoon Montreal steak seasoning
- 1⁄3 cup sliced almonds, toasted

Preparation Method :
1) In a medium saucepan bring the water to boiling. Stir in buckwheat groats; reduce heat. Simmer, covered, for 5 to 7 minutes or until the water is absorbed (you should have about 2 cups of cooked groats). Set aside.

2) In a large nonstick skillet heat 1 teaspoon of the oil over medium-high heat. Add onion and garlic; cook and stir for 2 to 3 minutes or just until onion begins to soften.

3) Drain cooked groats if necessary. Add onion mixture to the cooked groats. Stir in 4 teaspoons of the remaining oil, the cherries, basil, vinegar, and salt. Let stand at room temperature while preparing the beef.

4) Meanwhile, cut beef crosswise into 12 slices, each about 1 inch thick. Add the remaining 1 teaspoon oil to the same skillet; heat over medium heat. Evenly sprinkle beef pieces with Montreal seasoning. Cook beef pieces in hot oil about 6 minutes or until medium rare (145°F), turning once halfway through cooking time. Serve beef pieces over groats mixture. Sprinkle with almonds.


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