Beef medallions with fried potatoes and vegetables
Ingredients for 4 people
300g beef medallions
50g Glarus mountain frying butter
White Stöckli with truffle
400g potatoes (Agria, Bintje etc.)
70g Glarus mountain frying butter
40g herbs (chives, rosemary, etc.)
4 carrots (medium size)
3 tablespoons olive oil
1 tablespoon sugar
10g Glarus mountain butter
2dl vegetable broth
For the beef medallions:
Preheat oven to 75°C.
Heat the butter strongly.
Season the medallions on both sides with salt and pepper and fry them in the strongly heated butter on both sides for about 2.5 min. Take out the medallions, wrap them in aluminum foil and, to keep warm, put them in the oven.
For the fried potatoes:
Add potatoes to salted water and boil until firm to the bite. (approx. 15min)
Then take out, dry and cut into cubes.
In the heated butter, fry the potatoes until golden brown.
At the end, season with salt, pepper and the herbs.
For the vegetable garnish:
Wash and peel the carrots, then cut into slices (Vichy).
The same with the zucchini.
Briefly sauté the onion in the butter, then add the carrots and sugar and sauté.
Deglaze the whole with vegetable broth and wait until they are almost soft.
Just before the end, add the zucchini and season. Because the zucchini has a very short cooking time, they go in just before the end.
Finally, arrange everything nicely on a plate. Shred or grate Weiss Stöckli over the meat as desired.