Beef Medallions with Champagne Sauce, Emmentaler Flan and Pomegranate-Nut Topping

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Ingredients

Ingredients for 4 Portions

4 beef medallions, each approx. 180 g
Fleur de sel
Freshly ground pepper
Clarified butter
200 g piquant Emmentaler AOP
4 eggs
1 egg yolk
2 dl cream
Nutmeg
Salt, pepper
Butter to grease the moulds
100 g broccoli
100 g pecan nuts
1 pomegranate
1 tbsp. butter
1 shallot, finely chopped
1 tbsp. butter
2 dl beef stock
2 dl champagne or prosecco
1.8 dl cream
2 tsp. Maizena (corn starch)
Salt and pepper

Star of the dish
Emmentaler AOP Réserve/Surchoix

Preparation

Preheat the oven to 160 degrees. Cut the broccoli into pieces and cook for about 5 minutes, then drain and chop. Finely grate the Emmentaler AOP cheese. Mix the Emmentaler AOP, eggs, egg yolk, cream and broccoli and season with the nutmeg, salt and pepper. Grease well a small soufflé mould with the butter. Pour in the mixture, cover with foil and place in an ovenproof dish. Fill this with boiling water until the soufflé mould is two-thirds deep in water. Place in the preheated oven (160 degrees) and bake for approx. 45 minutes.

Preheat the oven to 70 degrees, season the medallions with a sprinkling of fleur de sel and pepper. Heat the clarified butter in a non-stick frying pan and fry the medallions on both sides to the desired degree (rare: 4 – 6 minutes; medium rare: 6 – 8 minutes; medium: 10 – 12 minutes).

Place the medallions on a baking tray and allow to rest in the oven approx. 10 minutes.

Sauté the chopped shallot in warm butter, add the beef stock and champagne and slow-cook until the liquid is reduced to approx. 1 dl. Sieve this 1 dl into a small saucepan. Beat the cream and Maizena together until smooth and stiff. Heat the 1 dl of reduced liquid and carefully mix in the beaten cream. Briefly reheat the mixture and season to taste.

Cut the pomegranate in half and place the cut side upside-down on a small dish. Beat the outer shell with a wooden spoon so that the pomegranate kernels fall out onto the dish. Turn out the flan onto a serving dish, arrange the sauce and meat on a platter, sprinkle with nuts and pomegranate kernels and serve immediately.

«Enjoy your meal»
Bildschirmfoto 2022-03-23 um 11.47.57
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH
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