Sumac-Spiced Beef Medallions with Maple-Roasted Sweet Potato Gems and Avocado-Lime Silk
A sophisticated take on high-protein fuel, featuring 5oz of lean grass-fed beef seasoned with sumac and roasted garlic, seared into succulent medallions. Accompanied by crispy, oven-roasted sweet potato cubes glazed with a hint of maple and smoked sea salt. The dish is elevated with a vibrant, velvety avocado-lime mousse, pickled red onion ribbons, and a flourish of micro-cilantro.
Gluten-FreeHigh-ProteinRefined Home Cooking
Recipe
Cook Time: 45 minutes
Servings: 2 servings
Ingredients
- •10 oz grass-fed beef tenderloin, cut into two 5oz medallions
- •1 tablespoon ground sumac
- •2 teaspoons roasted garlic paste
- •2 large sweet potatoes, peeled and cut into 1/2-inch cubes
- •2 tablespoons pure maple syrup
- •1 teaspoon smoked sea salt
- •2 ripe Hass avocados
- •Juice of 2 organic limes
- •2 tablespoons Greek yogurt or coconut cream
- •1/2 small red onion, shaved into thin ribbons
- •1/4 cup apple cider vinegar
- •1 teaspoon cane sugar
- •1/2 teaspoon kosher salt
- •3 tablespoons avocado oil
- •2 tablespoons unsalted butter
- •Fresh micro-cilantro for garnish
Instructions
- 1Begin by quick-pickling the red onions: whisk apple cider vinegar, sugar, and 1/2 teaspoon salt in a small bowl, then submerge the onion ribbons and set aside.
- 2Preheat the oven to 400 degrees Fahrenheit. On a parchment-lined baking sheet, toss the sweet potato gems with 1 tablespoon of oil, maple syrup, and smoked sea salt.
- 3Roast the sweet potatoes for 22 to 25 minutes, tossing halfway through, until the edges are caramelized and tender.
- 4Prepare the Avocado-Lime Silk by processing the avocado flesh, lime juice, and Greek yogurt in a high-speed blender until the texture is completely smooth and aerated.
- 5Pat the beef medallions dry with paper towels. Rub each side with roasted garlic paste, then season aggressively with sumac, kosher salt, and cracked black pepper.
- 6Heat a cast-iron skillet over medium-high heat with the remaining avocado oil until shimmering.
- 7Place the beef in the pan and sear for 3 to 4 minutes without moving to develop a deep crust. Flip the medallions.
- 8Add the butter to the skillet. Once foaming, tilt the pan and spoon the hot butter over the beef repeatedly for the final 2 minutes of cooking for medium-rare.
- 9Remove the beef from the pan and allow it to rest on a warm plate for at least 5 minutes to ensure the juices redistribute.
- 10To plate, create a smooth 'silk' swoop with the avocado mousse, arrange the beef medallions alongside the maple-roasted gems, and garnish with drained pickled onions and micro-cilantro.
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