Medallions of Beef Vert Pre

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Category: Entrees

A play on a few favorites from popular French cuisine – think steak frites – Chef Lalanne’s dish is a modern twist on steak and potatoes. This hearty entrée came to Lalanne 22 years ago while cooking for the Denver Petroleum Club and it’s still showing up on his menu – to rave reviews.

Read the full story from our January/February 2013 issue here!

Number of Servings: 4
Ingredients: 16 oz filet beef or chateaubriand
8 oz bag mixed greens, tossed in a light vinaigrette
8 oz can shoestring potatoes
white truffle oil or extra virgin olive oil
kosher salt and pepper

Sauce Vert:
1 cup fresh parsley
1/2 cup extra virgin olive oil
2-3 cloves fresh garlic, chopped
splash of lemon juice
kosher salt and pepper to taste
Directions: Using a blender, add all ingredients for sauce vert and blend at high speed until a nice, smooth, bright green sauce forms. Reserve for plating. Season the filet with salt and pepper, and sauté and brown on all sides with a splash of olive oil or clarified butter. Finish in a 350° oven for 20-25 minutes or until center of filet reaches of 130°. Allow the filet to rest for 10 minutes before slicing. Toss mixed greens in vinaigrette and center greens on four plates, surround with sliced filet and top with shoestring potatoes. Drizzle potatoes with truffle or olive oil and finish with sauce vert.
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Nebraska Life July 2020 - July 2020
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