Cuban · intermediate
Cuban Guava Glazed Pan-Seared Beef Medallions
Tender beef medallions seared until golden and tossed in a sweet and savory guava, lime, and cumin reduction served warm.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Season beef medallions evenly on both sides with salt, black pepper, and ground cumin.
- 02
Heat olive oil in a heavy skillet over medium-high heat until shimmeringly hot.
- 03
Sear medallions for 3 to 4 minutes per side until browned, then transfer to a warm plate.
- 04
Reduce skillet heat to medium, add minced garlic, and saute for 30 seconds until fragrant.
- 05
Add guava paste, fresh lime juice, and beef broth, whisking constantly until guava melts into a smooth sauce.
- 06
Simmer glaze for 3 minutes until thickened enough to coat the back of a spoon.
- 07
Return medallions and accumulated juices to the skillet, coating beef with glaze for 1 minute before serving.
A LITTLE KITCHEN KNOW-HOW
Pan-Glaze Reduction
Simmering fruit paste and broth directly in hot pan drippings to build a glossy, flavorful sauce.
Notes from the kitchen
- Chop guava paste into thin slices so it dissolves quickly in warm broth.
- Use a cast iron pan to achieve a rich golden sear on the medallions without overcooking.
- Original home-cooking adaptation inspired by Cuban; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.