Seared Beef with Chowder-Inspired Mash

1Season the beef medallions with salt (1 teaspoon) and freshly ground black pepper on both sides.

2Heat 2 tablespoons of olive oil (2 tablespoons) in a large skillet over medium-high heat. Add the beef medallions and sear for 3-4 minutes on each side for medium-rare, or until desired doneness. Remove from the skillet and let rest.

3In the same skillet, add 1 tablespoon of unsalted butter (1 tablespoon) and minced garlic (2 cloves). Sauté for 1 minute until fragrant, then add the heavy cream (1 cup). Simmer for 3-4 minutes, stirring occasionally, until slightly thickened. Remove from heat and set aside.

4Place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt (1 teaspoon) and bring to a boil. Cook for 15-20 minutes until the potatoes are tender when pierced with a fork. Drain and return to the pot.

5Add 1/4 cup of unsalted butter (1 tablespoon), whole milk (½ cup), 1 teaspoon of salt (1 teaspoon), and 1/2 teaspoon of white pepper (½ teaspoon) to the potatoes. Mash until smooth and creamy. Stir in the garlic (2 cloves)-infused cream sauce until well combined. Keep warm.

6In a small bowl, combine fresh corn kernels, chopped chives, lime juice (1 tablespoon), 1 tablespoon of olive oil (2 tablespoons), and a pinch of salt (1 teaspoon) and pepper. Mix well to create the corn and chive salsa.

7To serve, place a generous scoop of the chowder-inspired mash on each plate. Top with a seared beef medallion, then spoon over the corn and chive salsa. Garnish with chopped fresh parsley.