CHEF KEVIN KIMMELL / FRIST CENTER CAFE'
Beef Medallions with Caramelized Green Apples and Wild Mushrooms
12-3 oz medallions of beef (cut from the beef tenderloin)
Salt and pepper to taste ( or your favorite steak seasoning)
3 Tablespoons canola oil
3 cups assorted wild mushrooms, sliced (portobello, shiitake, oyster, cremini work well).
Heat oil in a saute pan over med. high heat. Season beef medallions liberally.When hot, sear medallions, turning once, for a total of 1-1/2 to 2 minutes. Remove the medallions and drain them on paper towels and keep warm. In the same pan add mushrooms. Add more oil if necessary. Season with salt and pepper. Hold on the side when done.
Caramelized Green Apples
5-Granny Smith Apples
2 Tablespoons light brown sugar
Core the apples and cut each apple into 8 wedges. Place the apples and butter in a large saute pan over med.-high heat. Sprinkle apples with the sugar and cook for 1 minute turn over and cook for another minute or so until the apples are slightly browned and can be easily pierced with a knife. Use your imagination to plate your beef medallions and enjoy.
Serves 6 people