Medallions of Beef with Herb Crust Served on a Beef Compote and Marinated Aubergine

Eadie Manson serves succulent herb-crusted beef fillet on tender citrus and wine braised steak accompanied by flavoursome vegetables
By Eadie Manson
Medallions of Beef with Herb Crust Served on a Beef Compote and Marinated Aubergine
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 30 minutes
  • Effort: medium

Ingredients

For the medallions of beef

  • 100 g breadcrumbs
  • 25 g coriander
  • 25 g parsley
  • 1 fillet beef, cut into 4 medallions
  • 1 tbsp oil
  • 2 tbsp Dijon mustard

For the beef compote

  • 500 g braising steak, sliced
  • 1 carrot
  • 1 onion
  • 3 shallots
  • 6 cloves garlic, chopped
  • 1 tbsp flour, dry cooked until brown
  • 500 ml red wine
  • 1/2 orange, halved
  • 2 oranges, juice only
  • 1 lemon, juice only
  • 250 ml beef stock
  • 2 tbsp black olives, pitted and halved

For the marinated aubergine

  • 7 tbsp olive oil
  • 1 aubergine
  • 100 g tomatoes, chopped
  • 1 tbsp tarragon
  • 1 tbsp chopped basil

Method

1. Preheat the oven to 220C/gas 7.

2. Preheat the grill.

3. For the medallions: place the breadcrumbs in a food processor or blender with the herbs and blitz until combined. Season with salt and pepper and set aside.

4. Season the beef medallions with salt and pepper.

5. Heat a little oil in a large frying pan and seal the beef on each side for about 2 minutes. Place in the oven for a few minutes until the beef is just cooked. Remove from the oven and brush with the dijon mustard and sprinkle on the herb and breadcrumb mixture. Place under the hot grill until the coating is golden.

6. For the beef compote: heat the oil in a pan and quickly sear the beef until well browned. Season with salt and pepper; remove from the pan and set aside.

7. Add the diced carrots, onion, shallots and garlic to the pan and cook until browned. Return the browned beef to the pan and sprinkle in the browned flour. Stir in the wine, orange quarters and the citrus juices and simmer uncovered until reduced by a quarter. Add the stock, cover and simmer gently for 2-3 hours until the meat breaks up easily.

8. Drain off the liquid into a clean pan and bring to the boil. Cook steadily until reduced to the required consistency for the gravy.

9. Gently flake the meat and place in a pan with the olives and gently warm through with some of the gravy.

10. For the marinated aubergine: heat 3 tablespoons oil in a pan and fry the aubergine until golden brown on both sides. Drain on kitchen paper and set aside.

11. Add the remaining oil to the pan and cook the chopped tomatoes until soft. Mix in the basil and coriander. Season with salt and pepper, heat through and pour over the aubergine slices.

12. To serve: place a spoonful of the beef compote in the centre of the plate. place some of the aubergine slices at the side of the plate and spoon over the tomato and herbs. Place the fillet with the herb crust on the top of the compote. Drizzle some reserved gravy around.

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