Pearl Onion Beef Medallion

I don’t think I’ve realized what a difference it makes to properly sear your roasts prior to cooking.

Wow!!! That sear created a thick outer layer that cannot be compared to anything. Each medallion is soft like butter on the inside just because of that deep sear.

Thank you @boucheriecharcuterieeden for always giving me the best tips with my meats, and for selling gorgeous cuts 🙌🏻

Get your French Roast today!!

• 2.5 kg French Roast

• 1 tsp granulated garlic

• 1 tsp black pepper

• 2 tsp kosher salt

• 3 tbsp oil

• 2 cups dry red wine

• 2 tbsp tomato paste

• 1/4 cup brown sugar

• 4 cups pearl onion

DIRECTIONS:

1. Start by peeling all your pearl onions. Preheat your oven to 300 F.

2. Dry your roast very well using paper towel. In a mini bowl mix your garlic, black pepper, and salt. Rub your spice mixture everywhere on your roast.

3. Hear a pan over high heat. Add oil. Sear your roast on all sides until a thick crust forms. Set aside in a baking dish.

4. While pan is still hot, add wine and deglaze the pan at the same time. Add tomato paste and brown sugar and mix until you get a thick sauce.

5. Pour your sauce over your roast. Add pearl onions all around.

6. Cover with a layer of parchment paper and foil/dish cover. Bake for 4.5-5 hours, until fork tender.

7. Let the roast come to room temperature. Remove from sauce and and carefully slice thick medallions.

For full video, click here.

Enjoy,

Guila