Welcome, beef lovers, to another delicious recipe on my blog! Today, I’m excited to share with you a mouthwatering dish that combines the creaminess of a homemade sun-dried tomato and basil sauce with tender beef medallions. Prepare your taste buds for a delightful culinary journey that will leave you craving more!<\/p>\n
Being a chef, I often find that beef dishes are incredibly popular among food enthusiasts. And why wouldn’t they be? Beef is a versatile protein that can be cooked in so many different ways, allowing you to explore a vast array of flavors, textures, and cooking techniques.<\/p>\n
In this recipe, the star of the show is the creamy tomato basil sauce that coats the succulent beef medallions. The fragrant and tangy sun-dried tomatoes mingle perfectly with the aromatic basil, creating a harmonious taste that will transport you to a gourmet paradise.<\/p>\n
Before we jump into the cooking process, let’s take a moment to understand what makes this Creamy Sun-Dried Tomato and Basil Beef Medallions dish so special.<\/p>\n
To create this delectable meal, we’ll start by marinating the beef medallions in a blend of spices, ensuring that each bite is full of flavor. Then, we’ll sear the medallions to perfection, locking in their juicy tenderness. Finally, we’ll prepare the creamy sauce from scratch using sun-dried tomatoes, basil, and a few other ingredients, making it the ideal accompaniment to the beef.<\/p>\n
The key to success in this recipe lies in the quality of the beef you choose and the careful balance of flavors. By following these step-by-step instructions, you’ll be able to recreate this restaurant-worthy dish in your own kitchen with ease.<\/p>\n
Let’s gather all the necessary ingredients for this creamy and savory delight. Here’s what you’ll need:<\/p>\n
– 1 pound of beef tenderloin, cut into 1-inch thick medallions
\n– 2 tablespoons of olive oil
\n– 1 teaspoon of salt
\n– 1\/2 teaspoon of black pepper<\/p>\n
– 1\/4 cup of sun-dried tomatoes (not packed in oil), finely chopped
\n– 2 tablespoons of olive oil
\n– 2 cloves of garlic, minced
\n– 1 cup of heavy cream
\n– 1\/2 cup of chicken or beef broth
\n– 1\/4 cup of freshly grated Parmesan cheese
\n– 1\/4 cup of fresh basil, thinly sliced
\n– Salt and black pepper to taste<\/p>\n
– 1\/2 teaspoon of dried oregano
\n– 1\/2 teaspoon of dried thyme
\n– 1\/2 teaspoon of paprika<\/p>\n
Note: Feel free to adjust the quantity of ingredients according to your taste preferences and the number of servings you’d like to make.<\/p>\n
Now that we have all our ingredients ready, let’s dive into the cooking process:<\/p>\n
1. Place the beef medallions in a shallow dish and drizzle them with olive oil.
\n2. Sprinkle salt, black pepper, dried oregano, dried thyme, and paprika evenly over the medallions.
\n3. Rub the seasonings into the meat, ensuring that every medallion is well coated.
\n4. Let the medallions marinate for at least 30 minutes, allowing the flavors to penetrate the beef and tenderize it.<\/p>\n
5. In a saucepan, heat 2 tablespoons of olive oil over medium heat.
\n6. Add the minced garlic and saut\u00e9 for about a minute until fragrant and golden.
\n7. Stir in the sun-dried tomatoes and cook for an additional 2 minutes.
\n8. Pour in the heavy cream and broth, then bring the mixture to a gentle simmer.
\n9. Reduce the heat to low and let the sauce simmer for about 5 minutes until it slightly thickens.
\n10. Stir in the Parmesan cheese until it melts into the sauce, creating a rich and creamy texture.
\n11. Add the fresh basil, salt, and black pepper to taste, stirring well to incorporate all the flavors.
\n12. Keep the creamy sauce warm on low heat while you cook the beef medallions.<\/p>\n
13. Heat a skillet over medium-high heat and add 1 tablespoon of olive oil.
\n14. Once the skillet is hot, carefully place the marinated beef medallions in it.
\n15. Sear the medallions for about 2-3 minutes on each side until they develop a beautiful golden crust.
\n16. Reduce the heat to medium and continue cooking for another 4-6 minutes, depending on your desired level of doneness. For medium-rare, aim for an internal temperature of around 135\u00b0F (57\u00b0C).
\n17. Remove the beef medallions from the skillet and let them rest for a few minutes to retain their juices.<\/p>\n
18. Arrange the seared beef medallions on a serving platter or individual plates.
\n19. Spoon the creamy sun-dried tomato and basil sauce generously over the beef, making sure it covers each medallion.
\n20. Garnish with a sprinkle of freshly chopped basil leaves for a burst of freshness.
\n21. Serve the Creamy Sun-Dried Tomato and Basil Beef Medallions with your choice of side dishes such as mashed potatoes, roasted vegetables, or creamy polenta.<\/p>\n
Congratulations, beef lovers! You’ve successfully prepared the Creamy Sun-Dried Tomato and Basil Beef Medallions, a dish that combines the best of creamy sauces and perfectly cooked beef. This recipe allows you to explore new flavors with the rich tanginess of sun-dried tomatoes and the fragrant aroma of fresh basil.<\/p>\n
With its creamy texture and gourmet presentation, this dish is perfect for special occasions or when you simply want to treat yourself to a luxurious dinner. Don’t hesitate to share your experience with this recipe in the comments section below. I can’t wait to hear about your delicious creations and any modifications you’ve made to make this dish your own.<\/p>\n
Thank you for joining me on this culinary adventure, and remember, the world of beef recipes is vast and full of surprises. Until next time, keep exploring, experimenting, and indulging in the joys of cooking and savoring delicious food!