Beef Medallions With Garlic-basil Purée

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 12 garlic cloves, unpeeled
• 1 1/2 cups whole milk, divided (used only to boil garlic in)
• 3 cups water, divided (used only to boil garlic in)
• 1/2 cup fresh basil leaf
• 1 lemon, juice of
• 3/4 cup extra virgin olive oil, plus extra
• extra virgin olive oil
• salt & freshly ground black pepper
• 2 tablespoons extra virgin olive oil
• 8 fresh sage leaves
• 8 (3 ounce) beef medallions

Recipe

• 1 place the garlic in a saucepan, and add 1/2 cup of the milk and 1 cup of water.
• 2 bring to a boil, then strain and discard the liquid.
• 3 repeat (step 1) this process 2 more times. (the blanching mellows the flavor of the garlic.).
• 4 the garlic should be tender. (if not, simmer longer during the last blanching.).
• 5 drain the garlic, cool, peel the cloves, and place them in a blender with the basil, lemon juice and olive oil.
• 6 season with salt and pepper, and purée, adding more olive oil if necessary. set aside.
• 7 in a large skillet over medium-high heat, warm the olive oil with the sage.
• 8 remove the sage after 1 minute, and reserve.
• 9 season the beef medallions with salt and pepper, and add to the skillet.
• 10 sauté for 3 to 4 minutes on each side (or until desired doneness), and place on a platter.
• 11 garnish with the sage and garlic-basil purée, and serve.