Ingredients

For the Beef Medallions

• 1½ lb beef tenderloin or sirloin, cut into thick medallions

• 2 tbsp sunflower oil (or neutral oil)

• 1 tsp smoked paprika

• ½ tsp sweet paprika

• ½ tsp ground coriander

• 1 tsp coarse salt

• ½ tsp cracked black pepper

• 2 cloves garlic, smashed

• 1 sprig fresh thyme (optional)

For the Buckwheat–Mushroom Pilaf

• 1 cup toasted buckwheat (kasha)

• 1½ cups beef or mushroom broth

• 2 tbsp butter

• 1 small onion, finely diced

• 1 cup wild mushrooms (chanterelles, porcini, or cremini), sliced

• Salt and pepper to taste

For the Dill Sour Cream

• ½ cup sour cream

• 1 tbsp fresh dill, finely chopped

• 1 tsp lemon juice

• Pinch of salt

Garnish

• Fresh dill fronds

• Pickled red onions or cucumbers (optional)

Preparation

1. Prepare the Dill Sour Cream

In a small bowl, combine sour cream, dill, lemon juice, and salt. Mix until smooth. Cover and refrigerate to allow flavors to develop.

2. Cook the Buckwheat–Mushroom Pilaf

1. Preheat the Platinum Grill Pan with Cover over medium heat.

2. Melt butter and sauté onions until translucent.

3. Add mushrooms and cook until lightly caramelized.

4. Stir in buckwheat, toast briefly, then add broth.

5. Cover the pan, reduce heat to low, and simmer for 15 minutes until buckwheat is tender and fluffy.

6. Season with salt and pepper; keep warm.

3. Grill the Beef Medallions

1. Increase grill pan heat to medium-high.

2. Rub beef with sunflower oil, garlic, paprika, coriander, salt, and pepper.

3. Place medallions onto the hot grill pan, allowing strong grill marks to form.

4. Cover the pan and cook 4–5 minutes per side for medium-rare, adjusting as needed.

5. Rest beef under cover for 5 minutes before serving.

Plating & Presentation

• Spoon a bed of buckwheat–mushroom pilaf onto a white plate.

• Top with grilled beef medallions.

• Add a generous dollop of dill sour cream on the side.

• Garnish with fresh dill and pickled vegetables for brightness.