Steak Medallions & Shrimp with Cheddar Mashed Potatoes & Steamed Broccoli
Ingredients:
For the Steak Medallions:
2 beef tenderloin medallions (1½ inches thick)
Salt and freshly ground black pepper
1 tbsp olive oil
1 tbsp butter
For the Shrimp:
8 large shrimp, peeled and deveined
1 tbsp olive oil
½ tsp paprika
Salt and pepper to taste
1 tsp lemon juice (optional)
For the Cheddar Mashed Potatoes:
1½ lbs Yukon Gold or Russet potatoes, peeled and cubed
¼ cup butter
½ cup warm milk
½ cup shredded sharp cheddar cheese
Salt to taste
Red pepper flakes and chopped herbs (parsley or chives) for garnish
For the Steamed Broccoli:
2 cups fresh broccoli florets
Salt to taste
Optional: 1 tsp olive oil or butter for drizzling
Instructions:
Prepare mashed potatoes:
Boil potatoes in salted water until fork-tender (15–20 min).
Drain and mash with butter and warm milk until smooth and creamy.
Stir in cheddar cheese until melted. Season with salt.
Garnish with red pepper flakes and herbs before serving.
Steam broccoli:
Steam broccoli florets for 4–5 minutes until bright green and just tender.
Season with salt and drizzle with a little olive oil or butter if desired.
Cook steak medallions:
Pat medallions dry, season with salt and pepper.
Heat olive oil in a skillet over medium-high heat.
Sear medallions 3–4 minutes per side for medium-rare. Add butter in the final minute, spooning it over the steaks.
Rest for 5 minutes before serving.
Cook shrimp:
Toss shrimp with olive oil, paprika, salt, and pepper.
Sear in the same pan over medium-high heat for 1–2 minutes per side until slightly charred and opaque. Add lemon juice at the end if using.
Assemble:
Plate the steak medallions and shrimp beside a generous scoop of cheddar mashed potatoes and steamed broccoli.
Garnish with extra herbs for a vibrant finish. Serve immediately.