Crispy Herb-Crusted Beef Medallions with Roasted Garlic Mashed Cauliflower and Red Wine Mushroom Sauce

Begin by preheating your oven to 400°F. Next, prepare the roasted garlic by cutting the top off a whole head of garlic, drizzling it with olive oil, wrapping it in foil, and roasting it in the oven for 30-35 minutes until soft.

While the garlic is roasting, season the beef medallions with salt and pepper on both sides. In a shallow dish, combine panko breadcrumbs, chopped fresh parsley, thyme, and grated Parmesan cheese.

Dip each beef medallion into the breadcrumb mixture, pressing gently to adhere. Heat a large skillet over medium-high heat and add olive oil.

Once hot, sear the beef medallions for 3-4 minutes on each side until golden brown. Transfer the skillet to the oven and roast for an additional 5-7 minutes for medium-rare doneness.

While the beef is finishing in the oven, prepare the mashed cauliflower by steaming the florets until tender, then blending them with the roasted garlic, butter, cream, salt, and pepper until smooth.

For the red wine mushroom sauce, melt butter in a saucepan over medium heat, add sliced mushrooms, and sauté until browned.

Pour in red wine and simmer until reduced by half, then stir in beef broth and simmer for another 5 minutes.

Once the beef is done, let it rest for a few minutes before slicing. To serve, place a generous scoop of mashed cauliflower on each plate, top with sliced beef medallions, and drizzle with the red wine mushroom sauce.

Garnish with additional herbs if desired.