Steak Medallion Bowl Recipe

Prepare the Steak

Season the steak medallions with salt and black pepper on both sides.

Grill the Steak

Heat the olive oil in a grill pan over medium-high heat. Once hot, add the steak medallions and grill for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from the pan and let rest.

Boil the Potatoes

Peel and chop the potatoes into even-sized pieces. Place them in a pot of salted water and bring to a boil. Cook until tender, about 15-20 minutes.

Cook Garlic

In a small saucepan, melt 2 tablespoons of butter over medium heat. Add minced garlic cloves and sauté until fragrant, about 1-2 minutes. Remove from heat.

Make the Puree

Drain the potatoes and return them to the pot. Add the sautéed garlic, remaining butter, milk, and salt. Mash until smooth and creamy.

Sauté Shallots

In the same pan used for the steak, melt 2 tablespoons of butter over medium heat. Add finely chopped shallots and sauté until they are translucent, about 2-3 minutes.

Make the Sauce

Pour in the beef broth, Dijon mustard, and Worcestershire sauce. Stir well and let it simmer for about 5 minutes until slightly thickened.

Finish the Sauce

Add the heavy cream and stir until combined. Cook for an additional 2-3 minutes until the sauce is creamy and coats the back of a spoon. Stir in chopped parsley before serving.