Beef medallions with potato pumpkin side dish

50 minutes preparation and cooking time
Serves 4
Cheese: Lustenberger 1862 fruity and tangy
Rindsmedaillons

ingredients

Beef medallions

  • 12 beef medallions (each approx. 2 cm thick)
  • 12 slices bacon
  • 150 g Lustenberger 1862
  • 100 g red pepper
  • 60 g pecans
  • 6 tbsp. flour
  • 6 tbsp. oil
  • 3 tbsp. thyme leaves (fresh)
  • Salt, pepper

 

Side dish

  • 350 g sweet potatoes
  • 350 g pumpkin (Hokkaido or butternut)
  • 200 g beetroot
  • 1 tablespoon fresh ginger, grated
  • 120 g cashew nuts
  • 4 tbsp. olive oil
  • 1 tsp. salt, pepper and nutmeg to taste
  • Some rosemary sprigs

preparation

  1. Wash sweet potatoes, peel. Prepare pumpkin and cut in slices. Cut beetroot into 0.5 mm thin slices. Place everything in a gratin dish
  2. Add ginger, cashew nuts, salt, pepper, nutmeg, rosemary and olive oil and stir everything well.
  3. Bake about 30 minutes at 180°C.
  4. Wrap beef medallions with bacon. Brush a gratin dish with oil; add medallions.
  5. Finely grate Lustenberger, cut red pepper into very small cubes, finely chop pecans. Add flour, oil, thyme, salt and pepper and form into 12 balls.
  6. Place ball on each medallion, bake for 20 minutes in a 180°C hot oven. 

Comments

  • Lustenberger 1862

    Danke für die Rückmeldung. Die Peperoni kann auch weggelassen oder ersetzt werden, zum Beispiel mit Pilzen. Wir hoffen, es schmeckt und wünschen en Guete!

  • Fuchs Rosmarie

    Weniger ist mehr! Zudem muss ich mich vor Peperoni in Acht nehmen! Allergie!

Write a comment