master

Tonight, we’re serving a gourmet meal inspired by a winning entrée from the September 20 MasterChef Season 8 finaleon FOX. We’re topping tender pan-seared beef medallions with a showstopping pan sauce made from tangy balsamic vinegar, crème fraîche, and butter. Mashed Yukon Gold potatoes and spinach sautéed with shallot and garlic make for a pair of satisfying sides.

Ethan Mick

with Mashed Potatoes & Balsamic Pan Sauce

Beef Medallions

Beef Roast

Spinach

Garlic

Yukon Gold Potatoes

Balsamic Vinegar

Butter

Crème Fraîche

Shallot

Ingredients

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and [large dice the potatoes](#). [Peel](#) the garlic; roughly chop 1 clove, keeping the remaining cloves whole. Peel and mince the shallot. Slice the beef crosswise into 4 equal-sized pieces.

Prepare the ingredients:

Add the **potatoes** and **whole garlic cloves** to the pot of boiling water. Cook 10 to 12 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add **half the butter** and a drizzle of olive oil. Using a fork, mash to your desired consistency; season with salt and pepper to taste. Set aside in a warm place.

Cook & mash the potatoes:

While the potatoes cook, in a large pan, heat a drizzle of olive oil on medium-high until hot. Add the **chopped garlic** and **shallot**; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the **spinach** and season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Transfer to a bowl. Cover with aluminum foil and set aside in a warm place. Rinse and wipe out the pan.

Cook the spinach:

While the potatoes continue to cook, pat the **beef** dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned beef and cook 3 to 4 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a plate. Let rest for at least 5 minutes.

Cook the beef:

While the beef rests, add the **vinegar** (be careful, as the vinegar may splatter) and cook on medium-high, stirring constantly and scraping up any fond from the bottom of the pan, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat. Stir in the **crème** **fraîche** and **remaining** **butter** until thoroughly combined. Season with salt and pepper to taste. Divide the **mashed** **potatoes**, **cooked** **spinach**, and **cooked** **beef** between 2 dishes. Top the beef with the pan sauce. Enjoy!