French 40 min

Boeuf à la Niçoise

Name: Boeuf à la Niçoise
Total time: 40 min
Yield: 2 servings
Cuisine: French
Ingredients: 4 beef tenderloin medallions (6 oz each); 1 cup Niçoise olives, pitted; 4 Roma tomatoes, quartered; 2 cloves garlic, minced; 1 tablespoon fresh thyme; 1 tablespoon fresh basil; 3 tablespoons extra virgin olive oil; ½ cup dry white wine; 2 tablespoons butter; Salt and black pepper to taste; Haricots verts and baby potatoes for serving

high-proteingluten-freeketo

Ingredientsfor 2

520

Cal

48g

Protein

Carbs

30g

Fat

14 beef tenderloin medallions (6 oz each)
21 cup Niçoise olives, pitted
34 Roma tomatoes, quartered
42 cloves garlic, minced
51 tablespoon fresh thyme
61 tablespoon fresh basil
73 tablespoons extra virgin olive oil
8½ cup dry white wine
92 tablespoons butter
10Salt and black pepper to taste
11Haricots verts and baby potatoes for serving

Order ingredients on Instacart

Instructions

1
Season the medallions generously with salt and pepper. Heat olive oil in a large skillet over high heat until shimmering. Sear the medallions for 3 minutes per side for medium-rare (internal temperature 130°F), pressing gently to ensure full contact. Remove and rest on a warm plate.
2
In the same skillet over medium heat, cook garlic for 1 minute. Add tomatoes and cook for 3 minutes until they soften and release their juices. Add wine and cook until reduced by half. Add olives, thyme, and basil.
3
Swirl cold butter into the sauce until emulsified and glossy. Season with salt. Spoon the Provençal sauce over the rested medallions. Serve with blanched haricots verts and steamed baby potatoes dressed with olive oil and herbs.