Beef Medallions with Kasha Pilaf

Lawndale News Chicago's Bilingual Newspaper - Food


  • 2/3 cup buckwheat groats,* such as Arrowhead Mills brand
  • 2 tablespoons olive oil
  • 1/2 cup chopped red onion (1 medium)
  • 2 large cloves garlic, minced
  • 1/4 cup dried cherries
  • 1/4 cup coarsely snipped fresh basil
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon salt
  • 1 pound beef shoulder petite tenders
  • 1/4 teaspoon Montreal steak seasoning
  • 1/3 cup sliced almonds, toasted

In a medium saucepan bring 1-1/2 cups water to boiling. Stir in buckwheat groats; reduce heat. Simmer, covered, for 5 to 7 minutes or until done (you should have about 2 cups of cooked groats). Set aside.
In a large nonstick skillet heat 1 teaspoon of the oil over medium-high heat. Add onion and garlic; cook and stir for 2 to 3 minutes or just until onion begins to soften.
Drain cooked groats, if necessary. Add onion mixture to the cooked groats. Stir in 4 teaspoons of the remaining oil, the cherries, basil, vinegar, and salt. Let stand at room temperature while you prepare the beef.
Meanwhile, cut beef crosswise into 12 slices, each about 1 inch thick. Add the remaining 1 teaspoon oil to the same skillet; heat over medium heat. Evenly sprinkle beef pieces with Montreal seasoning. Cook beef pieces in hot oil about 6 minutes or until medium doneness (145 degrees F), turning once halfway through cooking time. Serve beef pieces over groats mixture. Sprinkle with toasted almonds.


* Be sure to purchase buckwheat groats that have been toasted.

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