Beef Medallions with Curry Cream Sauce (African Curry)
Here, beef medallions are enlivened with a vibrant cream sauce that’s seasoned with African curry, which lends mild heat and tangy hints of citrus.
- 10 to 12 oz. beef medallions, each about 3/4 inch thick
- Sea salt and freshly cracked pepper, to taste
- Canola oil for brushing
- 1/4 cup minced shallot
- 1 1/2 tsp. African curry
- 1/3 cup dry white wine
- 1/3 cup low-sodium chicken broth
- 2 Tbs. whipping cream
Bring the beef medallions to room temperature. Pat the medallions dry with paper towels and season with salt and pepper. Brush with canola oil.
Heat a large fry pan over medium-high heat. When the pan is just smoking, add the beef medallions and cook, turning once, for 2 to 3 minutes per side for medium-rare, or until done to your liking. Transfer to a plate, cover loosely with aluminum foil and keep warm.
Set the pan over low heat, add the shallot and cook, stirring, until translucent, 2 to 3 minutes. Stir in the curry and cook for 1 minute. Add the wine and broth, increase the heat to medium-high and cook until the liquid is reduced by half, about 3 minutes. Stir in the cream and simmer until slightly thickened, about 1 minute. Season with salt.
Arrange the beef medallions on a platter or divide among warmed individual plates. Spoon the sauce over the top and serve immediately. Serves 2.
Adapted from a recipe by Williams-Sonoma.