John Myers
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Beef Medallions with Spaetzle and Potato Salad
The perfect beef medallions with spaetzle and potato salad recipe with a picture and simple step-by-step instructions.
Beef medallions
- 10 piece Beef medallions
- 2 a cup Sweet cream
- 100 Milliliters Green peppercorns pickled
- Sauce thickener dark
spaetzle
- 500 g Flour
- 4 piece Eggs
- 125 Milliliters Water
- 3 tsp Salt
potato salad
- 500 g Waxy potatoes
- 1 piece Onion
- 4 tablespoon White vinegar
- 4 tablespoon Oil
- 1 Cup Broth clear
- 1 pinch Salt and pepper
Beef medallions
- Season the beef medallions well on both sides with salt and pepper and fry in a suitable pan until the desired cooking point is reached. Then take the meat out of the pan and set it aside. For the sauce, add the peppercorns and cream to the frying pan. Then bring to the boil a little and, if necessary, add seasoning and, if necessary, thicken with a sauce thickener so that the sauce becomes thick and creamy.
spaetzle
- Put the flour, eggs, salt and water in a large bowl and stir to form a smooth batter. Then beat the dough until it bubbles. Then put the dough in a spaetzle press (or pull it over a wooden board with a knife) and soak in hot salted water. Bring the spaetzle to the boil briefly and rinse in cold water. Pour the finished spaetzle into a sieve and place on a kitchen towel to dry. Then lightly fry the spaetzle in butter.
potato salad
- While the potatoes are boiling, chop the onion into small pieces, add salt, pepper, vinegar and oil to a large bowl and mix well. Then peel the boiled potatoes and cut into thin slices and place in a bowl. Finally add the meat stock and mix in well. If necessary, add a dash of oil and possibly some meat stock. The salad should have a nice, greasy shine.
- Finally arrange everything nicely on a plate and maybe sprinkle with a few herbs.
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