Ingredients
Units
Scale
1.5 lbs Beef tenderloin, cut into 1-inch thick medallions
1. 5 lbs Yukon gold potatoes, quartered
2. 4 cloves Garlic, minced
3. 2 tablespoons Olive oil
4. 2 tablespoons Butter
5. 2 tablespoons Fresh parsley, chopped
6. 1 tablespoon Fresh thyme leaves
7. 1/4 cup Reduced sodium soy sauce
8. 2 tablespoons Balsamic vinegar
9. 1 tablespoon Honey
10. 1 teaspoon Dijon mustard
11. Salt and freshly ground black pepper to taste
Instructions
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss the quartered potatoes with 1 tablespoon olive oil, salt, pepper, and half of the minced garlic.
3. Spread the potatoes in a single layer on a baking sheet and roast for 20-25 minutes, or until golden brown and tender.
4. While the potatoes are roasting, prepare the beef medallions. Pat the medallions dry with paper towels and season generously with salt and pepper.
5. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large oven-safe skillet over medium-high heat.
6. Sear the beef medallions for 2-3 minutes per side, until a golden crust forms.
7. Secret Umami Glaze: In a small bowl, whisk together soy sauce, balsamic vinegar, honey, and Dijon mustard.
8. Pour the Umami Glaze over the seared beef medallions in the skillet.
9. Transfer the skillet to the preheated oven and bake for another 5-7 minutes, or until the medallions reach your desired level of doneness. Use a meat thermometer to check for doneness.
10. Remove the skillet from the oven and let the medallions rest for a few minutes.
11. While the beef is resting, melt the remaining 1 tablespoon of butter in the same skillet over medium heat. Add the remaining minced garlic, parsley, and thyme. Cook for about 1 minute, until fragrant.
12. Toss the roasted potatoes with the garlic herb butter.
13. Serve the seared beef medallions over the garlic herb potatoes, spooning any remaining Umami Glaze over the beef.