Nut-Crusted Beef Medallions With Beet and Onion Soubise

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“How about a nice crunchy nut crust for a butter-smooth tenderloin? Pair that up with a soubise (classic French onion-based dish) that's been jolted with lovely beets and you have made yourself one restaurant-quality entree. Recipe by Chef Michael Bonacini.”
1hr 35mins

Ingredients Nutrition

  • 8 tablespoons softened butter (120 ml)
  • 6 large shallots, peeled and thinly sliced (about 1 lb or 500 g)
  • 2 lbs beets, trimmed, peeled and thinly sliced (1 kg)
  • salt and pepper
  • 1 cup red wine (250 ml)
  • 6 large beef medallions (approx 2 lb or 1 kg)
  • 2 sprigs fresh rosemary, finely diced
  • 12 cup all-purpose flour (for dredging, 125 ml)
  • 3 eggs, lightly beaten
  • 1 12 cups very finely chopped mixed nuts (chestnuts, cashews, almonds 375 ml)
  • 3 tablespoons canola oil (45 ml) or 3 tablespoons grapeseed oil (45 ml)


  1. Preheat oven to 350 F (180 C).
  2. Grease the bottom of a shallow casserole or gratin dish with butter.
  3. Layer the shallots and beets on the bottom of the dish and season with salt and pepper.
  4. Repeat until you have 3 or 4 more layers.
  5. Top with 2 tbsp (25 ml) of butter and cover in foil.
  6. Bake for 1 hour until tender.
  7. Transfer the roasted onions and beets into a blender and add the red wine.
  8. Blend and season with salt and pepper then cover to keep warm.
  9. Season the beef medallions with salt and pepper.
  10. Add the rosemary to the flour and dredge the medallions in flour and shake off excess.
  11. Dip each medallion in the egg wash, then press into the mixed chopped nuts, making sure to fully cover both sides.
  12. In a large hot skillet, add the remaining butter, the oil and the beef medallions.
  13. Reduce the heat to medium and cook slowly so the nuts are toasted but not burnt.
  14. Turn the meat as often as necessary while cooking for 5 - 10 minutes for medium-rare fillets.
  15. To serve, plate some beet and onion puree and top with a beef medallion.

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