Jul 14 2026
Restaurants›GIA MIA Geneva›Medallions Of Beef Recipe

Medallions Of Beef Recipe

Inspired by GIA MIA Geneva
Time45m
Serves2

Two 4-oz. Filets | Garlic | Shallots | Carrots Broccolini Potatoes | Peppers | Pesto 10-Year Balsamic

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Ingredients

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Beef Medallions

Vegetables

Potatoes

Pesto Sauce

Finish & Garnish

Method

Beef Medallions

  1. 1

    Season the beef

    Pat the beef medallions dry with paper towels. Season both sides with salt and black pepper.

  2. 2

    Sear the beef

    Heat olive oil in a skillet over medium-high heat. Sear the medallions for 3–4 minutes per side for medium-rare, or to desired doneness. Remove from heat and let rest.

Vegetables

  1. 3

    Sauté aromatics

    Heat olive oil in a large pan over medium heat. Add minced garlic and chopped shallots and sauté for 1–2 minutes until fragrant.

  2. 4

    Cook vegetables

    Add carrots, broccolini, and bell peppers to the pan. Season with salt and pepper. Sauté for 5–7 minutes, stirring occasionally, until tender-crisp.

Potatoes

  1. 5

    Roast the potatoes

    Preheat oven to 400°F (200°C). Toss halved baby potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until golden and crisp, flipping halfway through.

Pesto Sauce

  1. 6

    Prepare pesto

    In a food processor, combine basil, garlic, pine nuts, grated Parmesan, lemon juice, salt, and olive oil. Process until smooth. Set aside.

Finish & Garnish

  1. 7

    Plate and garnish

    Arrange the roasted potatoes and sautéed vegetables on the plate. Place the rested beef medallions on top. Drizzle with pesto and aged balsamic vinegar before serving.

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