Beef Medallion with Green Quinoa
Process the parsley, mint, chives, tarragon with the olive oil in a food processor until they achieve a creamy consistency. Add the lemon juice and season with sea salt and pepper. Add this mixture to the cooked quinoa, mix well and set aside.
In a pan, heat olive oil and sauté the onions until they are caramelized. Add the plums and the chicken stock. Cook on low heat until the plums are soft but still whole.
In another pan, heat olive oil and seal the beef medallions on all sides. Then continue cooking on medium heat for 6 to 8 minutes or until desired doneness.
Serve the beef medallion, green quinoa and plum-onion sauce side-by-side on the same plate.
4 beef medallions, approximately 150 grams each one
8 tablespoons olive oil (2 for each medallion)
2 cups of cooked quinoa
1 cup of fresh parsley
½ cup of mint leaves
½ cup of chopped chives
½ cup fresh tarragon
Sea salt and pepper to taste
1 teaspoon fresh lemon juice
1 purple onion, thick julienne slices
1 cup dried, moist plums
½ cup of chicken stock
Salt and pepper to taste
For a beautiful cut of meat like this one, the natural elegance and austerity of this Cabernet Sauvignon makes it a wonderful match. By adding the sweet and intense onions and cooked plums, this wine, with its black fruit flavors and rich tannins, match the dish flavor-for-flavor.