Beef medallions with orange butter

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Wash the orange, rub dry and grate about 1/3 of the peel thinly. Halve the orange and squeeze the grated half. Cut 4 thin slices from the other half. Squeeze the rest as well. Mix butter, 1 pinch of salt and 1 tablespoon orange juice with the whisk of the hand mixer until very creamy. Add the orange peel.

2. 2

   Fill butter into a piping bag with star-shaped spout and squirt small rosettes onto a piece of baking paper. Chill butter. Clean the broccoli and cut into small florets. Cut beef fillet into 4 slices and tie them into shape with kitchen string. Cook ribbon noodles in boiling salted water according to package instructions. Cook broccoli in boiling salted water for about 5 minutes, drain and keep warm. Drain the pasta and keep warm. Heat 1 tablespoon of oil in a pan. Season medallions with salt and pepper and fry them in the pan on both sides for about 3 minutes. Remove the meat from the pan and wrap in aluminium foil. Deglaze the roast stock with red wine and the remaining orange juice (80-100 ml) and simmer for about 3 minutes.

3. 3

   Drain the pasta and keep warm. Heat 1 tablespoon of oil in a pan. Season medallions with salt and pepper and fry them in the pan on both sides for about 3 minutes. Remove the meat from the pan and wrap in aluminium foil. Deglaze the roast stock with red wine and the remaining orange juice (80-100 ml) and simmer for about 3 minutes. Wash thyme, dab dry. Put 2 small stems aside for garnishing. Remove the remaining thyme leaves and chop finely. Thicken the sauce with sauce thickener and season to taste with salt, pepper and a little thyme. Garnish each beef medallion with a slice of orange, an orange butter floret and thyme. Arrange on plates with pasta and broccoli

4. 4

   Wash thyme, dab dry. Put 2 small stems aside for garnishing. Remove the remaining thyme leaves and chop finely. Thicken the sauce with sauce thickener and season to taste with salt, pepper and a little thyme. Garnish each beef medallion with a slice of orange, an orange butter floret and thyme. Arrange on plates with pasta and broccoli

5. 5

   Tip: Other butter rosettes can be frozen easily

Nutrition Facts

KCAL
510 kcal

CARBS
43 g

FATS
19 g

PROTEINS
35 g