Beef Medallion with Garlic Mashed Potatoes and Sautéed Vegetables

Preheat the oven to 425°F.

For the garlic mashed potatoes, peel and halve the Yukon Gold potatoes. Place them in a medium sized pot and fill with just enough cold water to cover them. Bring to a boil and then reduce to a gentle simmer, partially covered and cook for 28 to 30 minutes or until fork tender. When the potatoes are nearly done cooking, melt the butter in a small saucepan, add the minced garlic and cook gently for 1 to 2 minutes until bubbling but not browning. Add the milk and heat until steaming and then remove from the heat. Drain the potatoes and return to the pot to mash right away. Mash until smooth and lump free. Drizzle in the hot milk and salt and stir to combine until silky and smooth. Sprinkle with chopped chives or parsley just before serving.

While the potatoes are cooking, prepare the beef medallions. The secret here is combining pan-searing with an oven finish. The skillet (preferably cast iron) gives the medallion a delicious crust while the even heat of the oven keeps the inside tender and juicy.

Heat an ovenproof skillet over medium heat. Add 2 tsp vegetable oil to the hot skillet and sear the Bacon Wrapped Beef Medallions for 2 minutes per side. Transfer the skillet to the oven and cook the beef for 18 to 20 minutes until bacon is cooked and beef is medium. Transfer medallions to a plate and let rest for 5 minutes.

If using, add the demi-glace to the skillet, scraping up any brown bits left in the bottom of the skillet and warming until hot. Serve the beef medallions with the garlicky mashed potatoes and your favourite seasonal vegetables. Drizzle with demi-glace and enjoy while hot.