Can I use chicken instead of beef?

Yes, just adjust the cook time chicken breast cooks in about 5–6 minutes per side.

What can I use instead of apricots?

Peaches, nectarines, or plums work wonderfully as substitutes.

Use a cornstarch slurry (1 tsp cornstarch + 1 tsp water) for a smooth, glossy finish.

Absolutely. Roast the vegetables and make the jus ahead of time. Sear the beef fresh before serving.

Tenderloin or filet mignon they’re naturally tender and cook quickly.

For the Beef Medallion

For the Herb Jus (no alcohol)

For the Roasted Root Vegetables

For the Glazed Apricots

For Garnish

Roast the Vegetables:
Preheat oven to 200°C (400°F). Toss beets, sweet potato, and turnip with olive oil, salt, and pepper. Roast for 25 minutes until caramelized and tender.
Glaze the Apricots:
Warm olive oil in a small skillet over medium heat. Add apricots cut-side down for 2 minutes, drizzle with honey, and cook until lightly glazed. Remove and set aside.
Make the Herb Jus:
In a saucepan, combine beef stock, balsamic vinegar, soy sauce, honey, and thyme. Simmer until reduced by half. For a thicker consistency, whisk in cornstarch slurry until glossy. Strain if desired.
Cook the Beef Medallions:
Season medallions generously with salt and pepper. Heat oil in a skillet over medium-high heat. Sear each side for 2–3 minutes. Add butter, garlic, and thyme; baste for 1–2 minutes. Rest the medallions for 5 minutes before serving.
Plate the Dish:
Spoon the herb jus onto plates, place the Beef Medallion in the center, surround with roasted vegetables, and top with glazed apricots. Finish with microgreens and crushed pistachios.

Vegetarian Twist: Replace beef with roasted portobello mushrooms or marinated tofu for a lighter version.
Add Heat: A sprinkle of crushed peppercorn or chili flakes in the jus gives a gentle spice.
Make Ahead: Prepare the vegetables and jus earlier in the day, then sear the beef just before serving.