MUSTARD AND MAPLE BEEF MEDAILLON
Portions : 4 - Preparation : 15 minutes - Cooking : 30 minutes
Ingredients
Spice blend
- 8 g ground mustard
- 1 g garlic
- 1 g dried parsley
- 1 g thyme powder
- 3 g onion powder
- 1 g salt
- 1 gr pepper
- 2 g sugar
Ingredients
- 1 cauliflower, small florets
- 90 ml (6 tbsp) maple syrup
- 90 ml (6 tbsp) olive oil
- 60 ml (4 tbsp) white wine vinegar
- 2 garlic cloves, chopped
- 1 onion, chopped
- 1 l (4 cups) water
- 1 vegetable stock cube
- 500 gr (17 oz) pearl barley
- 18 gr spice blend (enclosed)
- 600 gr (20 ½ oz) Québec beef medallions
- salt and freshly ground pepper to taste
Preparation
- Preheat oven, rack in center, to 200°C (400°F).
- In a bowl, combine cauliflower pieces, maple syrup, 60 ml (4 tbsp.) olive oil, vinegar, garlic, onion, salt and pepper.
- On a baking sheet lined with parchment paper or a silicone mat, arrange the vegetables and bake for 20 minutes.
- Meanwhile, bring the water, stock cube and pearl barley to the boil in a saucepan. Stir, cover and cook over a low heat until the liquid has been completely absorbed by the barley (allow 30 minutes). Check seasoning and set aside.
- Meanwhile, in a bowl, combine the remaining olive oil and the spice mix.
- Coat the beef medallions with the prepared mixture.
- In a hot frying pan or on the grill, sear the meat for 2 minutes on each side, then finish cooking in the oven for 5 to 10 minutes, depending on desired doneness.
