Beef Medallions with Mini Potato Pancakes and a trio of Garnishes -Shiitake, Spinach and Lobster



  • 12 each RusEttes® Mini Potato Pancakes (Item #K39), hot
  • 6 each 2 oz. beef medallions, seasoned with salt and pepper
  • 2 Tbsp. canola oil
  • 6 Tbsp unsalted butter
  • 2 each large shiitake caps, sliced
  • 1/4 cup fried parsnip ribbons
  • 1/2 cup baby spinach leaves
  • 1/4 cup shallots, sliced into thin rings
  • 2 each lobster claw meat, cooked
  • 1 clove garlic, smashed
  • 2 tsp. fresh tarragon or basil, chopped


Heat nonstick pan on high, add oil.  When oil shimmers, place medallions in pan and cook approximately 2 minutes per side for beautiful sear to medium rare.  Remove from pan and hold in warm place.  To same pan, add 2 Tbsp. butter.  When melted and foaming, add shiitake slices and saute until soft and some color has developed.  Season to taste with salt and pepper.  Remove from pan, keep warm.  Add another 2 Tbsp. butter to pan.  When melted and foaming, add shallot rings; cook for 1 minute then add spinach leaves and toss until just wilted.  Season, remove from pan and keep warm.  Melt remaining butter on low, add garlic and lobster and gently heat.  Season with salt, pepper and chopped tarragon (or basil). Plate according to photo:  sauteed shiitakes and crisp parsnip


Serves 2