Beef Medallions with Apple Sauce

Beef medallions with apple sauce are a refined and tasty culinary proposal. Here’s how you can prepare them.

Ingredients

• 4 beef medallions (tenderloin) of about 200 g each
• 2 apples, preferably tart variety
• 50 ml brandy or Calvados
• 200 ml beef broth
• 1 tablespoon honey
• 1 small onion
• 1 sprig rosemary
• 1 sprig thyme
• Salt and pepper to taste
• Butter to taste
• Extra virgin olive oil to taste

Preparation

1. Core the apples and cut them into cubes. In a pan, heat a knob of butter and sauté the finely chopped onion until it becomes translucent.

2. Add the apple cubes to the pan and let them flavor for a few minutes. Pour in the brandy (or Calvados) and let the alcohol evaporate. Incorporate the honey and mix well.

3. Add the beef broth and let the sauce reduce over medium-low heat until it reaches a slightly thick consistency. During cooking, add the rosemary and thyme to flavor. Adjust salt and pepper.

4. Meanwhile, in a separate pan, heat a drizzle of extra virgin olive oil and a knob of butter. When hot, place the beef medallions in the pan. Cook the medallions over high heat for about 2-3 minutes per side for rare, or longer depending on the desired doneness. Season the medallions with salt and pepper.

5. Once the medallions are cooked to the desired doneness, remove them from the pan and let them rest for a few minutes, covered, so the juices distribute evenly.

6. Plate the medallions, topping them with the apple sauce and garnishing with a sprig of fresh rosemary or thyme for presentation.

Serve the beef medallions with apple sauce hot, accompanied, if desired, with a side of seasonal vegetables or mashed potatoes to absorb the delicious sauce.

Fun Fact

Apple sauce is a great way to accompany red meats like beef, thanks to its sweet-tart flavor that balances the richness of the meat. A good Calvados, which is an apple distillate typical of Normandy, can add a deep aroma to the dish.