Beef Medallions with Blackberry-Balsamic Glaze and Sweet Potato Purée

Begin by preheating your oven to 400°F. Next, season the beef medallions generously with salt and pepper on both sides.

Heat a large oven-safe skillet over medium-high heat and add 2 tablespoons of olive oil. Once the oil is shimmering, carefully place the beef medallions in the skillet and sear for 3-4 minutes on each side until a golden crust forms.

Remove the beef from the skillet and set aside on a plate. In the same skillet, add 1 cup of fresh blackberries and 1/4 cup of balsamic vinegar, stirring to combine.

Cook for about 5 minutes until the blackberries break down and the mixture thickens slightly. Return the beef medallions to the skillet, spooning the glaze over them, and transfer the skillet to the preheated oven.

Roast for 8-10 minutes for medium-rare doneness. While the beef is roasting, peel and chop 2 medium sweet potatoes into chunks.

Boil them in salted water for about 15-20 minutes until tender. Drain the sweet potatoes and return them to the pot.

Add 2 tablespoons of butter, 1/4 cup of heavy cream, and a pinch of nutmeg, then mash until smooth and creamy.

To serve, place a generous scoop of sweet potato purée on each plate, top with the beef medallions, and drizzle with the blackberry-balsamic glaze.

Garnish with fresh blackberries and a sprig of thyme for an elegant presentation.