Seared Beef Medallions (Le Cellier)

By ArmySister

Served with Watercress Salad, Cream Cheese Mashed Potatoes and Vidalia Onion Broth

Le Cellier Steakhouse, Canada, Epcot Center (Chef Brian Piasecki )

Ingredients

• 8 Beef Tenderloin Medallions, 2 - 3 oz each
• 1 TBSP canola oil
• 1/4 cup Herb Vinaigrette (recipe follows)
• 1 watercress salad batch (recipe follows)
• 1 batch Cream Cheese Mashed Potatoes (recipe follows)
• 1 batch Roasted Vidalia Onion Broth (recipe follows)
• kosher salt to taste
• black pepper to taste

Preparation

Step 1

Place a heavy skillet or a cast iron skillet over medium high heat. Season the beef tenderloins with salt and pepper. Add the canola oil to the skillet. Sear the beef to medium rare, or 2 to 3 minutes per side. When the meat is finished cooking, place on a plate until service.

To Assemble: Add a scoop of mashed potatoes to the center of a pasta style bowl. Make the watercress salad with the herb vinaigrette, and place on top of potatoes. Place beef on top of the salad. Finish plate with the Roasted Vidalia Onion Broth. (This means to pour the broth around the base of the potatoes).