Beef Medallions Marsala

Today was the first day of the next chapter of my career. After several years in corporate dining, I’m making a move to campus dining and will be starting my new position as executive chef for a local university next week. This week I’m going to relax and clear my head. So what did I do on my first day of this head-clearing vacation? I vacuumed the house, cut the grass and vacuumed and washed the RV for a little camping trip with my Mom I’m heading out on tomorrow.

I haven’t done any weekly shopping in two weeks, except for trips to the local farmer’s market the past two weekends, so dinner tonight is a real “chopped” mystery basket of ingredients on hand in the frig, pantry or freezer and since I’m overdo for a blog post I decided to share tonight’s dinner recipe with you. Although I’m using up ingredients already on hand, you could easily pick these items up at Publix. The medallions can be served over a number of starches, or with a potato on the side. I’ve got some leftover white rice from seafood gumbo I made last weekend, so that’s what we are having with ours.

beefmarsala

  • 2 pounds beef tenderloin, cut into cubes about 1-1/2″ square
  • 2 tbsp flour seasoned with salt and pepper
  • 2 tbsp oil (canola or vegetable)
  • 1 red onion, chopped
  • 1 bunch of heirloom mixed color baby carrots (or you can just get a bunch of carrots at Publix with the tops attached, although you trim off the tops)
  • 1 pound crimini mushrooms, sliced
  • 2 cloves garlic
  • 2 tbsp tomato paste
  • 1/2 cup Marsala wine
  • 1/2 cup beef stock (I made mine from “better than bouillion” beef base)
  • 3 bay leaves

In a large dutch oven (one that has a lid), heat the oil. Dredge the beef medallions in flour and brown in dutch oven over medium high heat. Turn to brown all sides, then add the onion, carrots and mushrooms and saute for a few minutes. Add the garlic. Deglaze the pan with the Marsala wine, then add the tomato paste, beef stock and bay leaves. Cover with the lid and pop into a 400F oven for 30-40 minutes. Serve over pasta, rice, mashed potatoes, etc or serve with starch on the side.

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Mushrooms Au Gratin

Thanks to Betty Crocker, most people associate the words “au gratin” with cheese sauce, but in the culinary world, au gratin is a cassoulet with a browned crust on top, usually breadcrumbs and cheese. This recipe is delicious but not low fat. It’s great with a grilled steak or a beef tenderloin so it’s usually a dish I reserve for dinner parties or holiday gatherings. Nothing like a nice piece of beef tenderloin with this dish and some truffled mashed potatoes to impress your friends and guests! If you love mushrooms like I do, give this one a try!

  • 3 pounds sliced crimini mushrooms (sold in grocery stores as Baby Bells)
  • 1 pound thinly sliced red onion
  • Sea salt and fresh cracked black pepper
  • 1 tbsp chopped parsley
  • 8oz butter, quartered and melted
  • 8oz heavy cream
  • 8oz Panko bread crumbs
  • 1/2 cup shredded Parmesan cheese

Preheat oven to 375F. Spray a baking dish with PAM. Add one layer of mushrooms to the bottom of the dish. Top with 1 layer of onions. Sprinkle with salt and pepper, top with some parsley. Drizzle with 2oz of melted butter and 2oz of cream. Repeat the layers 3 more times. Top with breadcrumbs and Parmesan cheese.

Bake for 20-25 minutes, until top is golden brown.