Herb-Crusted Beef Medallions with Garlic Mashed Potatoes

This recipe features succulent beef medallions seared in olive oil and fresh herbs, served alongside creamy garlic mashed Yukon Gold potatoes, enriched with butter and heavy cream, and garnished with chives for a touch of freshness.

Ingredients:

• 4 beef medallions (about 6 oz each)
• 2 tablespoons olive oil
• 2 teaspoons fresh rosemary, chopped
• 2 teaspoons fresh thyme, chopped
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 pounds Yukon Gold potatoes, peeled and cubed
• 4 tablespoons unsalted butter
• 1/2 cup heavy cream
• 4 cloves garlic, minced
• 1 tablespoon chives, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, combine the chopped rosemary, thyme, garlic powder, salt, and pepper with 1 tablespoon of the olive oil to create a herb paste.
3. Rub the herb paste all over the beef medallions. Let them marinate for 15 minutes while the oven heats.
4. In a large pot, bring salted water to a boil and add the cubed Yukon Gold potatoes. Cook until tender, about 15-20 minutes.
5. While the potatoes are cooking, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the beef medallions and sear for 3-4 minutes on each side until browned and cooked to your desired doneness.
6. Transfer the skillet with the beef medallions to the preheated oven and roast for an additional 5-7 minutes for medium-rare.
7. Once the potatoes are cooked, drain them and return to the pot. Add the butter, heavy cream, and minced garlic. Mash until smooth and creamy, then season with salt and pepper to taste.
8. Remove the beef from the oven and let it rest for a few minutes before serving.
9. Serve the herb-crusted beef medallions on a bed of garlic mashed potatoes, garnished with chives.

Summary:

• Calories: 3200kcal
• Fat: 200g
• Protein: 130g
• Carbs: 280g
• Potassium: 4200mg
• Magnesium: 200mg