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Steak Savannah
 
RecipeBeef Cuts
Steak Savannah
Sautéed medallions of Beef Petite Tender in a creamy bourbon-mustard butter, garnished with candied pecans. Served with roasted sweet potatoes and apples, and a fennel and sweet pepper slaw.
Yield: 24 servings
INGREDIENTSQUANTITYDIRECTIONS
Bourbon-Mustard Butter 
1. To make Bourbon-Mustard Butter: Combine butter, brown sugar, bourbon and mustard in food processor or mixer bowl with paddle attachment; season with salt and pepper. Mix until blended. Form into 2 logs. Wrap well in plastic wrap; freeze until firm.

Yield: about 1 pound
Butter, softened12 ounces
Brown sugar, packed3 tablespoons
Bourbon3 tablespoons
Whole-grain mustard3 tablespoons
Salt and pepper as needed
Roasted Sweet Potatoes and Apples: 
2. To make Roasted Sweet Potatoes and Apples: Heat oven to 400° F. Toss sweet potatoes with ¼ cup of the oil and 2 tsp. of the thyme; season with salt and pepper. Spread on sheet pan in single layer. Roast for 40 minutes or until tender. Toss apples with remaining oil and thyme; season with salt and pepper. Roast for 10 minutes or until tender. Gently toss sweet potatoes and apples together; hold warm for service.

Yield: about 6 quarts
Sweet potatoes, peeled, quartered lengthwise, and cut into ½-inch pieces6 pounds
Tart apples, cored and cut into 1-inch pieces6 pounds
Olive oil1/2 cup
Chopped fresh thyme4 teaspoons
Salt and pepper as needed
Fennel Slaw Mix 
3. To make Fennel Slaw Mix: Combine fennel and lemon juice in bowl; toss lightly. Add remaining ingredients; toss lightly. Cover and refrigerate.

Yield: about 6 quarts
Fennel bulb, thinly sliced on manoline1 1/2 pounds
Fresh lemon juice3 tablespoons
Red bell peppers, julienned1 pound
Yellow bell peppers, julienned1 pound
Fresh flat-leaf parsley, coarsely chopped3 ounces
  
4. For each serving, to order: Season 3 (2oz.) beef medallions with salt and pepper. Sauté beef in oil to medium rare to medium doneness, turning once. Remove from pan; keep warm. Add ¼ cup cream and ½ oz. Bourbon-Mustard Butter to pan; simmer until slightly thickened. Toss 1 cup Fennel Slaw Mix with ½ tsp. oil and ¼ tsp. lemon juice; season with salt and pepper. Place 1 cup Roasted Sweet Potatoes and Apples just above center of plate. Mound slaw alongside. Overlap beef medallions on sweet potatoes and apples. Drizzle sauce over beef. Sprinkle with 2 Tbsp. pecans. *
Beef Petite Tender Medallions,* cut 1 inch thick (IMPS/NAMP 1114F)*9 pounds
Salt and pepper as needed
Olive oil as needed
Heavy cream1 1/2 quarts
Fresh lemon juice2 tablespoons
Chopped Candied Pecans (recipe follows) or chopped toasted pecans3 cups

*  Candied Pecans: Heat oven to 375° F. Place 3 cups pecans in medium saucepan with 3 quarts water; bring to a boil. Drain pecans immediately. Combine 1 ½ cups powdered sugar, 1 ½ tsp. salt, 1 ½ tsp. ground allspice and ¼ tsp. ground red pepper in bowl. Add pecans; toss to coat. Shake nuts in strainer to remove excess sugar mixture. Spread pecans on parchment-lined sheet pan. Bake in 375° F oven 10 to 13 minutes. Cool. (Do not spread on paper towels or nuts will stick.) Chop pecans; store airtight. Yield: about 3 cups

*  *Beef Petite Tender Medallions are cut from the Beef Petite Tender Roast (IMPS/NAMP 1114F), a small separate muscle that rests on top of the shoulder near the top blade. The Beef Petite Tender Roast is separated from the Beef Chuck, Shoulder Clod (IMPS/NAMP 114) by following the natural seam. All external fat is removed and it is then cut crosswise into 1-inch-thick medallions.


Nutrition information per serving: 886 calories; 57 g fat(26 g saturated fat; 21 g monounsaturated fat); 212 mg cholesterol; 343 mg sodium; 58 g carbohydrate; 10.3 g fiber; 39 g protein; 14.1 mg niacin; 1.2 mg vitamin B6; 6.7 mg vitamin B12; 5.4 mg iron; 50.9 mg selenium; 7.9 mg zinc; 172.0 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
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