Beef Medallions with Blueberry Sauce
This sounds like such and odd combination. However, I absolutely love recipes that make me raise an eyebrow and wonder..... it just begs me to try it. Much like the Summer Shrimp Salad . I really enjoyed this combination and it paired so well with warm cornbread and salad. The only thing that I would change is the amount of blueberry sauce. There was ALOT. I would love it if someone could advise a use for the extra??
The only thing I changed was the method in which I covered the meat in flour. I always coat meat using a 1 gallon ziploc. It's so much easier. Just put ingredients in and shake to coat. (It also makes for less dishes to wash....always a plus!)
According to Williams-Sonoma:
15 minutes to prepare
15 minutes cook time
1/3 cup all-purpose flour
1 lb (500 g) beef tenderloin, sliced crosswise 1/2 inch thick
1 Tbsp. butter
2 tsp. olive oil
3 Tbsp minced shallots
3 Tbsp. brandy
1 1/2 cups fresh or frozen blueberries
1/2 cup low-sodium chicken broth
Whisk flour, 1 tsp salt, and 1 tsp pepper together in a bowl. Spread on a plate. Dredge meat in flour to coat, shaking of excess.
Melt butter with oil in a frying pan over medium-high heat. Saute meat in batches until lightly browned and about 2 minutes per side. Using a wire skimmer or tongs, remove to a plate and keep warm in a low oven (150F/65C) Add shallots and cook for 30 seconds. Add brandy and stir to scrape up browned bits.
Reduce heat to medium and stir in blueberries. Add broth, raise heat to medium-high, and cook until reduced to about 1/3 cup (3 floz/80 ml), 4-5 minutes. To serve, place meat on a warmed platter and spoon sauce on top.