YOUR SOLIN GENERATED RECIPE
Seared Beef Medallions with Steamed Broccoli and Carrots
Pan-seared beef medallions served with tender steamed broccoli and carrots, topped with a jammy soft-boiled egg for a rich, velvety finish.
INGREDIENTS
5 ounces Beef Tenderloin Medallions
1 large Egg
100 grams Broccoli Florets
75 grams sliced Carrots
1 teaspoon Extra Virgin Olive Oil
Pinch of Garlic Powder, Salt, and Pepper
PREPARATION
Bring a small pot of water to a boil and carefully lower the egg into the water.
Cook the egg for 6 and a half minutes for a jammy yolk, then immediately transfer to an ice bath to cool.
Place a steamer basket over boiling water and steam the broccoli and carrots for 5-7 minutes until tender-crisp.
Season the beef medallions on both sides with salt, pepper, and garlic powder.
Heat the olive oil in a cast-iron skillet over medium-high heat until shimmering.
Sear the beef medallions for 3-4 minutes per side for medium-rare, or until they reach your desired level of doneness.
Remove the beef from the pan and let it rest for a few minutes.
Peel the cooled egg and slice it in half.
Arrange the beef and steamed vegetables on a plate and top the beef with the soft-boiled egg halves.