Savory Beef Medallions in Rich Pepper Sauce Over Mashed Potatoes

Indulge in the comforting embrace of hearty beef medallions, tenderly cooked and enveloped in a robust pepper sauce, featuring a delicate balance of tangy vinegar, savory soy, and a hint of sweetness. This dish is a celebration of flavors and textures, with the succulent beef providing a satisfying chew, while the red bell peppers add a subtle crunch and vibrant color contrast. Served atop a bed of creamy, buttery polenta, or Mashed Potatoes each bite is a melding of rustic tradition and refined taste—a perfect centerpiece for an elegant dinner or a fulfilling family meal. The sauce, thickened to perfection, clings lovingly to the beef and polenta/Mashed Potatoes, promising a delightful experience with every spoonful. This is more than just a meal; it’s a journey through a landscape of sensory delights that will leave you yearning for the next bite.


  • Beef: 700 g (25 oz)
  • Vinegar: 20 ml (0.7 fl oz)
  • Salt: 20 g (0.8 oz) (divided into two portions of 10 g each)
  • Black Pepper: 13 g (0.5 oz) (divided into two portions of 5 g and 8 g)
  • Sugar: 10 g (0.4 oz)
  • Water: 650 ml (22 fl oz) (divided into two portions of 500 ml and 150 ml)
  • Butter: 80 g (2.8 oz)
  • Oil: 30 ml (1 fl oz)
  • Onion: 200 g (7.1 oz)
  • Garlic: 15 g (0.5 oz)
  • Red Bell Pepper: 1 pc
  • Mustard: 40 g (1.4 oz)
  • Sweet Paprika: 10 g (0.4 oz)
  • Soy Sauce: 30 ml (1 fl oz)
  • Cornstarch: 10 g (0.4 oz)
  • Green Onion: 10 g (0.4 oz)
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  1. Cut the beef into cubes and season with the first portion of salt (10 g), black pepper (5 g), and sugar. Add vinegar to the beef and let it marinate for at least 30 minutes.
  2. In a large pan or skillet, heat the oil over medium heat. Add the beef cubes and sear them until they are browned on all sides. You may need to do this in batches to avoid overcrowding the pan.
  3. Once the beef is browned, add 500 ml of water to the pan. Bring to a simmer, cover, and let it cook over medium fire for 30 minutes or until the beef is tender.
  4. In another pan, melt the butter and sauté the finely chopped onion and minced garlic until translucent.
  5. Add the red bell pepper, cut into strips, to the onion and garlic mixture and cook until they start to soften.
  6. Stir in the mustard, sweet paprika, the remaining salt (10 g), and black pepper (8 g). Cook for a few minutes until the spices are fragrant.
  7. Add the soy sauce and the remaining 150 ml of water to the pan with the vegetables and spices. Bring the sauce to a simmer.
  8. In a small bowl, mix the cornstarch with a little bit of water to create a slurry. Slowly add this to the simmering sauce to thicken it.
  9. Once the beef is tender, combine it with the thickened sauce and cook for an additional few minutes to marry the flavors.
  10. Serve the beef and sauce over a bed of creamy polenta or mashed potatoes, whichever you prefer. Garnish with chopped green onions.
  11. Adjust seasoning if necessary, and serve hot.

Enjoy your meal!

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