Beef medallions with lemon garlic fiddlehead ferns & purple Brussels sprouts.
- 2 lbs. Tenderloin Medallions
- 3 pt. Purple Brussels sprouts
- 1 lbs. Fiddlehead ferns
- 3 ct. Cloves of Garlic, minced
- 2 ct. Sprig of Thyme, minced
- 4 tbs. unsalted butter
- 1/2 tsp. Sea Salt
- 2 tbs. olive oil
- 2 ct. Lemons Juiced
Sweet Wine Sauce:
- 2 c white wine
- 1 ct garlic clove
- 1 ct. sprig of thyme
- 3 tbs granulated sugar
- 1 c heavy cream
Marinate the beef medallions with salt/pepper and olive oil for 4 hours. Clean your fiddlehead ferns running them under cold water. You want to make sure that the small leaves surrounding the inside are removed. Next cut the root end off of the red Brussels sprouts and set aside.
In a large pot of salted water blanch the fiddlehead ferns then the Brussels sprouts. Sauté them in a large skillet with the butter, garlic and salt, adding the lemon juice and fresh thyme last.
Brown the marinated meat on each side and finish in the oven until the cooked temperature is desired. Plate, serve and enjoy.
Sweet Wine Preparation:
Add the 2 cups of white wine with the rest of the ingredients except the cream, and reduce until there is only 1/4 of the wine left in the pan. Strain the reduced wine into another pan and slowly add one cup of warm cream into the reduced white wine. Bring the mixture to a simmer and season to taste with salt and pepper.