Bright and zesty arugula pesto acts as a delicious topper to grilled, savory medallions.
.Ingredients:
Beef Medallions
1 tablespoon olive oil
8 (4 oz) Chairman’s Reserve® Beef tenderloin medallions
4 teaspoons kosher salt
3 teaspoons fresh ground black pepper
Pesto
1 ½ cups arugula, packed
¼ cup walnuts
½ teaspoon garlic, minced
½ teaspoon lemon zest
2 teaspoons lemon juice
2 tablespoons Parmesan, shredded
½ cup olive oil
½ teaspoon kosher salt
½ teaspoon fresh ground black pepper
Roasted Cherry Tomatoes
2 cups cherry tomatoes
1 tablespoon olive oil
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1 tablespoon basil, chopped
Sage Pommes Frites
24 oz russet potatoes, peeled
Oil for frying
1 ½ teaspoons kosher salt
½ teaspoon freshly cracked black pepper
2 oz fried fresh sage
Directions:
Beef Medallions
- Place all the pesto ingredients in a food processor and pulse until the sauce has come together. Set the pesto aside and prepare the steaks.
- Pat the steaks dry and rub with oil, season with salt and pepper.
- Grill the medallions for 5 to 7 minutes per side or until an internal temperature of 125°F is reached.
- Let the steaks rest for at least 10 minutes before serving with the pesto.
Roasted Cherry Tomatoes
- Preheat oven to 450°F.
- Place cherry tomatoes in a mixing bowl and coat evenly with oil, salt and pepper.
- Transfer the tomatoes to an oven tray and place them on the highest rack in the oven.
- Roast the tomatoes for 7 to 10 minutes or until the skin begins to blister.
- Remove and serve immediately with a garnish of fresh chopped basil.
Sage Pommes Frites
- Preheat fryer to 350˚F.
- With a mandolin, slice potatoes into 3/16-inch thick pieces. (Use a sharp knife to slice ends of potato into batons the same size.)
- Place potatoes in a bowl of water; agitate for 1 to 2 minutes to release starch. Repeat this process 3 times in order to remove as much potato starch as possible.
- Place potatoes in the fryer for 5 minutes or until golden and crispy. Remove potatoes to a tray lined with paper towels. Sprinkle it with salt, pepper and sage while it is hot.
