Cocoa-Crusted Beef Medallions

Matthew All Recipes, Beef Recipes, Cutlet & Medallion Recipes, Spice Recipes Leave a Comment

Cocoa Nibs and Cumin Crusted Sirloin Medallion with Smoky Corn Puree and Avocado Mousse

This is a delicious summertime meal with seared New Zealand top sirloin (rump heart) beef medallions crusted with raw cocoa nibs and cumin seeds, smoky corn puree, and refreshing avocado mousse.

Ingredients:

Sirloin Medallions:
3 tablespoons raw cocoa nibs
1 tablespoon whole cumin seeds
Salt to taste
Top Sirloin (Heart of Rump) Medallions, 1 inch thick.
1 tablespoon oil
1 tablespoon butter

Smoky Corn Puree:
3 1/2 cup fresh corn kernels, cut off the cob
1 tablespoon liquid smoke
Salt to taste
3/4 cup heavy cream

Avocado Mousse:
1 avocado, peeled and mashed
2 tablespoons Meyer lemon juice
4 tablespoons mayonnaise, preferably homemade (how to make mayonnaise)
Salt to taste
1 tablespoon avocado oil

Directions:

Sirloin Medallions:

1. Toast raw cocoa nibs and cumin seeds in a skillet for a few minutes, stirring frequently. Grind into a powder in a coffee or spice grinder (how to grind spices).

2. Sprinkle the medallions with salt and rub with cocoa nib-cumin mixture on all sides. Let them sit at room temperature for about 10 minutes.

3. In a skillet, heat oil and butter. Sear medallions, about 3-4 minutes per side for medium-rare.

Smoky Corn Puree:

1. Toss corn kernels with liquid smoke and a little bit of salt.

2. Spread out on a baking sheet, lined with parchment paper or foil. Broil, stirring occasionally, until the corn kernels are starting to get golden brown.

3. Puree in a food processor with cream, and strain, pushing the corn puree out with a wooden spoon as much as possible.

Avocado Mousse:

1. Place the avocado, Meyer lemon juice, mayonnaise in a food processor and blend until smooth.

2. While the processor is still running, slowly drizzle in the avocado oil. Season with salt to taste.

To Assemble

1. Place a scoop of smoky corn puree in a middle of each plate, followed by one or two medallions.

2. Top each medallion with a dollop of avocado mousse.

Recipe Development & Photography by Natasha Price, 5 Star Foodie

___________

Browse More:
Grass-Fed beef Recipes
Spice Recipes

Leave a Reply

Your email address will not be published.