Grilled Beef Medallions served over Chilean Corn Pie Puree
Season each beef medallion with salt and pepper and grill to desired doneness** (you can finish cooking in the oven or on low heat on the grill)
For corn pie pure, grate the corn kernels and liquefy them together with the milk for 3 to 4 minutes (until achieving a silky texture). Add mixture to a pot with 40 grams of sugar on medium-high heat until it reaches a boil. Turn heat down to low and add basil leaves. Continue to stir constantly until it reaches a creamy thickness.
Add 50 grams of butter, Merkén, salt and pepper to taste.
Heat the remaining butter in a frying pan with the olive oil. Add the shallots for glazing. Once they’ve achieved a golden color, add 40 grams of sugar, salt and pepper. Cook until they are soft and transparent.
Add two tablespoons of the creamy corn pie to plate and serve two beef medallions over it. Add glazed shallots with their juice around the beef and decorate dish with remaining basil.
*Merkén is a Chilean spice made of smoked cacho de cabra chiles, toasted coriander seeds, cumin, and salt available in specialty stores. Substitute a smoked spice with a slight kick
**The ideal way to serve the beef is medium-rare with the creamy corn pie puree.
8 100 gram beef medallions
12 ears of fresh corn
5 medium fresh basil leaves (and a few extra for decoration)
300 grams shallots
100 grams butter
100 cc olive oil
80 grams sugar
100 cc milk
Merkén, salt and pepper to taste
Finishing with underlying woody and toasty hints, this wine´s integrated character pairs beautifully with the grilled medallions, the creamy corn adding to its harmony. It brings the word “barbecue” to a whole new level.