Spanish Sunday: Pan-Seared Beef Medallions with Romesco

1. FINAL MENU

• Name of the meal: Spanish Sunday: Pan-Seared Beef Medallions with Romesco
• Cuisine: Spanish
• Serve time: 5:00 PM

This meal is worth sitting down for because it pairs a dramatic, quick finish—sizzling beef medallions—with deeply developed room-temperature Catalan elements: a smoky, nutty romesco that amplifies the beef; crisp, family-friendly patatas bravas with a mild bravas sauce and garlic aioli; cool, sweet-charred escalivada; and warm garlicky green beans with toasted almonds. The plan sequences work so one competent home cook can reliably finish texture-sensitive items at the last moment and present everything at the ideal temperature at 5:00 PM.

• Pan-Seared Beef Medallions with Romesco Sauce
• Romesco Sauce (for Beef)
• Patatas Bravas with Mild Bravas Sauce and Garlic Aioli
• Escalivada (Roasted Eggplant, Red Pepper & Onion) — room temperature
• Warm Garlic Butter Green Beans with Toasted Almonds
• Rustic country bread (optional)
• Sparkling Citrus Limonada (kid-friendly drink)
• Tempranillo (Rioja) — adult beverage (1 bottle)

2. FULLY EXECUTABLE RECIPES

Pan-Seared Beef Medallions with Romesco Sauce

Equipment

• 12-inch cast-iron or heavy-bottom skillet
• Wire rack and rimmed plate for resting
• Instant-read thermometer
• Tongs
• Cutting board and chef’s knife

Ingredients

• Beef top sirloin steaks, trimmed — 2.00 lb total (cut into 1–1.25-inch medallions; yields ~5–6 medallions)
• Kosher salt — 2 tsp (for seasoning beef)
• Freshly ground black pepper — 1 tsp (for seasoning beef)
• Olive oil — 2 tbsp (for searing) — consolidated under Dry Goods ⁺
• Unsalted butter — 1 tbsp (finish) — consolidated under Dairy ⁺
• Romesco sauce — 6–8 tbsp total (prepare from Romesco recipe)

Practical substitutions

• Top sirloin may be substituted with strip steak or boneless ribeye; adjust sear time for thickness.

Cooking / Baking

• Target internal temperatures: medium-rare 130–135°F; medium 140–145°F.
• Total active cook time: 12 minutes (searing and resting).

Instructions

1. Follow timeline — remove beef from refrigerator only at the timeline-specified moment.
2. Pat steaks dry; cut into medallions if not pre-cut. Evenly season both sides with 2 tsp kosher salt and 1 tsp black pepper.
3. Preheat a 12-inch cast-iron skillet until smoking-hot over high heat. Add 1 tbsp olive oil and swirl to coat.
4. Sear medallions in a single layer without crowding: 2.5–3 minutes per side for 1–1.25" thickness for medium-rare. Work in a second quick batch if necessary using the second 1 tbsp oil.
5. Transfer seared medallions to a wire rack on a plate. Add 1 tbsp unsalted butter to the still-hot pan, swirl with pan juices, and spoon the butter and pan jus over medallions.
6. Check one medallion with an instant-read thermometer: 130–135°F for medium-rare. Rest medallions on the rack 4 minutes and serve immediately with 1–2 tbsp warm romesco per portion.

• Total cook time: 12 minutes active (searing + rest).

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Romesco Sauce (for Beef)

Equipment

• 4-cup blender or food processor
• Small dry skillet
• Measuring spoons
• Small saucepan (2-quart) to hold warmed sauce

Ingredients

• Roasted red bell pepper, peeled and seeded — 1 large (roast as directed in Escalivada roast) — Produce ⁺
• Roasted eggplant flesh — 1/2 cup (scoop from Escalivada roast) — Produce ⁺
• Blanched almonds — 1/2 cup (50 g) — Dry Goods
• Hazelnuts — 1/4 cup (25 g) — Dry Goods
• Day-old country bread — 1 slice (about 1 oz / 28 g) — Dry Goods ⁰
• Garlic cloves — 3 cloves (peeled) — Produce ⁺
• Smoked paprika (pimentón) — 1 tsp — Dry Goods ⁺
• Sherry vinegar — 2 tbsp — Dry Goods ⁺
• Olive oil — 1/2 cup (120 ml) — Dry Goods ⁺
• Kosher salt — 1 tsp — Dry Goods ⁺
• Freshly ground black pepper — 1/4 tsp — Dry Goods ⁺

Practical substitutions

• If sherry vinegar is unavailable, use red wine vinegar 2 tbsp.
• If hazelnuts are unavailable, use 3/4 cup blanched almonds total (i.e., add 1/4 cup more almonds).

Cooking / Baking

• Total active cook time: 12 minutes (toasting + blending + warming).

Instructions

1. After the Escalivada vegetables are roasted and the reserved eggplant flesh is collected, peel and core the roasted red pepper and measure 1/2 cup eggplant flesh.
2. In a small dry skillet set over medium heat, toast the blanched almonds and hazelnuts, stirring constantly, 3–4 minutes until fragrant and lightly colored. Transfer nuts to a small plate to cool 2 minutes.
3. In the blender combine roasted red pepper, 1/2 cup roasted eggplant flesh, toasted nuts, 1 slice day-old bread, 3 garlic cloves, 1 tsp smoked paprika, 2 tbsp sherry vinegar, 1 tsp kosher salt, and 1/4 tsp black pepper.
4. Pulse the mixture to combine, then run the blender and stream in 1/2 cup (120 ml) olive oil until the sauce emulsifies and is smooth with slight texture (about 30–45 seconds). Scrape down sides and blend a final 5 seconds.
5. Transfer romesco to a small saucepan and keep warm on the lowest burner setting; do not boil. Hold warm until plating; use 1–2 tbsp per beef portion.

• Total cook time: 12 minutes active (includes nut toasting and blending).

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Patatas Bravas with Mild Bravas Sauce and Garlic Aioli

Equipment

• 3–4 quart pot for parboiling
• 18x13-inch sheet pan (rimmed)
• Small saucepan (2-quart) for bravas sauce
• Measuring cups and spoons
• Mixing bowl and whisk for aioli

Ingredients

• Yukon Gold or Russet potatoes — 3.00 lb (about 6 medium)
• Cold water — enough to cover potatoes in pot (approx 2 quarts)
• Kosher salt — 1 tsp (for potato water) — Dry Goods ⁺
• Olive oil — 1/3 cup (79 ml) for roasting — Dry Goods ⁺
• Freshly ground black pepper — 1/4 tsp — Dry Goods ⁺
• Canned crushed tomatoes — 14 oz (400 g) can — Dry Goods
• Yellow onion — 1/2 medium (about 1/2 cup chopped) — Produce
• Garlic cloves — 2 cloves (minced for bravas sauce) — Produce ⁺
• Smoked paprika — 1 tsp — Dry Goods ⁺
• Sherry vinegar — 1 tbsp — Dry Goods ⁺
• Olive oil — 2 tbsp (30 ml) for sauce — Dry Goods ⁺
• Kosher salt — 1/4 tsp (in sauce) — Dry Goods ⁺
• Mayonnaise — 1/2 cup (120 g) for aioli — Dairy
• Garlic clove — 1 small (minced for aioli) — Produce ⁺
• Lemon juice — 1 tbsp (15 ml) — Produce
• Kosher salt — 1/8 tsp (in aioli) — Dry Goods ⁺

Practical substitutions

• If canned crushed tomatoes are unavailable, use 1 cup finely chopped canned tomatoes and crush with the back of a spoon while simmering.

Cooking / Baking

• Total active cook time: 45 minutes (10–12 minutes parboil + 25–30 minutes roast + sauce simmer).

Instructions

1. Preheat oven to 425°F (220°C). Line an 18x13-inch sheet pan with parchment or leave unlined and oil the pan.
2. Cut potatoes into 1-inch cubes. Rinse and place in the pot with cold water to cover (about 2 quarts). Add 1 tsp kosher salt and bring to a boil over high heat.
3. Parboil potatoes 10–12 minutes from the time the water returns to a boil, until just fork-tender. Drain thoroughly and return potatoes to the hot pot for 2 minutes, shaking the pot with the lid on to rough up edges.
4. Toss drained potatoes with 1/3 cup (79 ml) olive oil, 1/4 tsp black pepper, and 1/4 tsp kosher salt (this mixed salt for roasting is in addition to the parboil salt). Spread into a single layer on the sheet pan.
5. Roast at 425°F (220°C) 25–30 minutes, turning once at 15 minutes, until edges are golden and crisp.
6. While potatoes roast, make bravas sauce: in the small saucepan, heat 2 tbsp (30 ml) olive oil over medium heat, add 1/2 cup chopped yellow onion and 2 minced garlic cloves; cook 3–4 minutes until translucent. Add 14 oz crushed tomatoes, 1 tsp smoked paprika, 1 tbsp sherry vinegar, and 1/4 tsp kosher salt. Simmer gently 8–10 minutes until slightly reduced. Keep warm on very low heat.
7. Make garlic aioli: whisk 1/2 cup mayonnaise with 1 minced small garlic clove, 1 tbsp lemon juice, and 1/8 tsp kosher salt in a small bowl. Cover and hold refrigerated or on a cool counter space until service.
8. To serve patatas bravas at plating, either toss roasted potatoes with 1/2 cup bravas sauce immediately before plating or spoon bravas sauce over potatoes on the platter. Provide 1–2 tbsp aioli per guest on the side.

• Active cook time: 45 minutes (parboil + roast + sauce).

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Escalivada (Roasted Eggplant, Red Pepper & Onion) — room temperature

Equipment

• Sheet pan (use same pans as other roasts if staging per timeline)
• Chef’s knife and mixing bowl

Ingredients

• Red bell peppers — 3 large — Produce ⁺
• Eggplants — 2 medium — Produce ⁺
• Red onion — 1 large — Produce
• Olive oil — 2 tbsp (30 ml) — Dry Goods ⁺
• Sherry vinegar — 1 tbsp — Dry Goods ⁺
• Kosher salt — 3/4 tsp — Dry Goods ⁺
• Freshly ground black pepper — 1/4 tsp — Dry Goods ⁺
• Fresh parsley — 2 tbsp chopped (for garnish) — Produce

Practical substitutions

• If red bell peppers are not available, use red and orange bell peppers totaling 3 large.

Cooking / Baking

• Total cook time: 25–30 minutes roasting; cool to room temperature before serving.

Instructions

1. Preheat oven to 450°F (230°C) per timeline. Prick eggplants once with a paring knife.
2. Place whole peppers, halved eggplants (cut lengthwise), and thickly sliced red onion on a sheet pan. Brush vegetables with 2 tbsp olive oil and sprinkle evenly with 3/4 tsp kosher salt.
3. Roast 25–30 minutes, turning peppers and onions halfway, until skins are blistered and eggplant flesh is very soft.
4. Cool 3–5 minutes. Peel peppers and remove seeds; scoop eggplant flesh into a bowl and slice roasted onion into large strips. Combine roasted vegetables in a bowl with 1 tbsp sherry vinegar, 3/4 tsp kosher salt (already used for roasting — the total listed salt is the one used in roasting step), and 1/4 tsp black pepper. Toss to combine and let cool to room temperature. Sprinkle with 2 tbsp chopped parsley before serving.

• Active cook time: 30 minutes roast.

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Warm Garlic Butter Green Beans with Toasted Almonds

Equipment

• 12-inch skillet
• 2–3 quart pot for blanching
• Slotted spoon and bowl for ice bath

Ingredients

• Green beans (trimmed) — 1.50 lb — Produce
• Kosher salt — 1 tsp (for blanching) — Dry Goods ⁺
• Olive oil — 1 tbsp (15 ml) — Dry Goods ⁺
• Unsalted butter — 2 tbsp (28 g) — Dairy ⁺
• Garlic cloves — 2 cloves (minced) — Produce ⁺
• Sliced almonds — 1/2 cup (40 g) — Dry Goods
• Freshly ground black pepper — 1/2 tsp — Dry Goods ⁺
• Lemon zest — 1 tsp (from 1 lemon) — Produce

Practical substitutions

• Use slivered almonds if sliced almonds are unavailable.

Cooking / Baking

• Total active cook time: 12 minutes (blanch + sauté).

Instructions

1. Bring a pot of water to a boil and prepare an ice bath (large bowl with ice + water). Add 1 tsp kosher salt to the boiling water.
2. Blanch trimmed green beans 3–4 minutes until bright green and tender-crisp. Transfer immediately to the ice bath to stop cooking; drain and pat dry.
3. In the 12-inch skillet over medium heat, toast 1/2 cup sliced almonds 2–3 minutes until light golden, stirring; remove almonds to a plate.
4. Add 1 tbsp olive oil and 2 tbsp unsalted butter to the skillet. When butter foams, add 2 minced garlic cloves and sauté 30–45 seconds.
5. Add the drained green beans, toss and sauté 2–3 minutes to warm through. Season with 1/2 tsp freshly ground black pepper and 1 tsp lemon zest. Stir in toasted almonds and hold warm on lowest burner for plating.

• Active cook time: 12 minutes.

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Rustic Country Bread (optional)

Equipment

• Bread knife and cutting board

Ingredients

• Crusty country loaf — 1 loaf (optional) — Dry Goods ⁰

Practical substitutions

• Any rustic baguette or ciabatta is fine.

Cooking / Baking

• Total cook time: 0 (purchased). Slice and serve.

Instructions

1. Slice loaf into 1/2-inch slices and serve at the table.

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Sparkling Citrus Limonada (kid-friendly drink)

Equipment

• 1-quart pitcher
• Measuring cups and spoons
• Juicer or reamer
• Glasses

Ingredients (makes ~40 fl oz; 5 x 8-oz servings)

• Sparkling water — 32 fl oz (950 ml) — Drinks
• Fresh orange juice — 12 fl oz (360 ml) (about 3 medium oranges) — Produce
• Fresh lemon juice — 3 tbsp (45 ml) (about 1 large lemon) — Produce
• Simple syrup — 2 tbsp (30 ml) — Dry Goods (make by dissolving 2 tbsp sugar in 2 tbsp hot water)
• Ice — not listed on shopping list

Practical substitutions

• Use 12 fl oz store-bought 100% orange juice in place of fresh if preferred; keep the 2 tbsp simple syrup as listed.

Cooking / Baking

• Prep time: 10 minutes.

Instructions

1. Make simple syrup in advance by dissolving 2 tbsp granulated sugar in 2 tbsp hot water; cool.
2. In the pitcher combine 12 fl oz (360 ml) fresh orange juice, 3 tbsp (45 ml) lemon juice, and 2 tbsp (30 ml) simple syrup.
3. Add 32 fl oz (950 ml) chilled sparkling water and stir once gently. Serve over ice in 8-oz glasses.

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Tempranillo (Rioja) — Adult Beverage

Not no pork, no alcohol: tempranillo.

Equipment

• Wine glasses

Ingredients

• Tempranillo (Rioja Crianza or Reserva) — 1 bottle (750 ml) — Drinks

Instructions

1. Bring bottle to cellar temperature if possible (58–64°F) or chill lightly; open at service.

3. LINEAR TIMELINE (3:35 PM–5:00 PM)

• 3:35 PM: (All) Collect and stage all ingredients, equipment and pans; preheat oven to 450°F. Place two rimmed sheet pans ready.
• 3:40 PM: (Escalivada / Romesco) Prep vegetables for roasting: prick eggplants, halve eggplants lengthwise, leave whole red peppers, peel and halve red onion into thick wedges; brush vegetables with 2 tbsp olive oil and sprinkle 3/4 tsp kosher salt; place on sheet pans.
• 3:45 PM: (Escalivada / Romesco) Roast vegetables at 450°F, turning peppers and onions once, for 25–30 minutes until skins are blistered and eggplant is very soft (3:45–4:15 PM).
• 3:50 PM: (Patatas Bravas) Wash and cut potatoes into 1-inch cubes; place in 3–4 qt pot, cover with cold water, add 1 tsp kosher salt (for parboil) and set pot on high to bring to a boil.
• 4:05 PM: (Romesco) In a small dry skillet over medium heat, toast 1/2 cup blanched almonds + 1/4 cup hazelnuts, stirring 3–4 minutes; remove to cool (4:05–4:09 PM).
• 4:10 PM: (Patatas Bravas) When water boils, add potatoes and parboil 10–12 minutes until just fork-tender (4:10–4:22 PM).
• 4:15 PM: (Escalivada / Romesco) Remove roasted vegetables from oven (expected done at 4:15); allow 3–5 minutes to cool slightly. Peel peppers and remove seeds; scoop eggplant flesh and reserve 1/2 cup eggplant flesh for romesco; leave the bulk of roasted vegetables for escalivada (4:15–4:20 PM).
• 4:20 PM: (Romesco) In blender combine roasted red pepper, 1/2 cup roasted eggplant flesh, toasted nuts, 1 slice day-old bread, 3 garlic cloves, 1 tsp smoked paprika, 2 tbsp sherry vinegar, 1 tsp kosher salt and 1/4 tsp black pepper; blend while streaming in 1/2 cup (120 ml) olive oil to emulsify. Transfer romesco to a small saucepan and keep warm on the lowest burner (do not boil) (4:20–4:25 PM).
• 4:22 PM: (Patatas Bravas) Drain parboiled potatoes and return to hot pot for 2 minutes to dry and rough edges (4:22–4:24 PM). Preheat oven to 425°F (reduce from 450°F) and prepare sheet pan.
• 4:25 PM: (Patatas Bravas) Toss potatoes with 1/3 cup (79 ml) olive oil, 1/4 tsp black pepper and 1/4 tsp kosher salt; spread in single layer on sheet pan and place in oven to roast 25–30 minutes (4:25–4:55 PM), turning once about halfway (at ~4:40 PM).
• 4:30 PM: (Bravas sauce / Aioli) Start bravas sauce: heat 2 tbsp olive oil in small saucepan, sauté 1/2 cup chopped yellow onion + 2 minced garlic cloves 3–4 minutes until translucent; add 14 oz crushed tomatoes, 1 tsp smoked paprika, 1 tbsp sherry vinegar and 1/4 tsp kosher salt; simmer gently 8–10 minutes (4:30–4:40 PM). Meanwhile whisk aioli (1/2 cup mayo + 1 minced garlic + 1 tbsp lemon juice + 1/8 tsp salt) and refrigerate (4:30–4:35 PM).
• 4:35 PM: (Green Beans) Trim green beans and bring a second pot of water to boil; prepare ice bath (4:35–4:37 PM).
• 4:37 PM: (Green Beans) Blanch green beans 3–4 minutes in boiling salted water; transfer to ice bath; drain and pat dry (4:37–4:39 PM).
• 4:40 PM: (Green Beans) In 12" skillet toast 1/2 cup sliced almonds 2–3 minutes; remove to plate. Add 1 tbsp olive oil + 2 tbsp butter; when butter foams add 2 minced garlic cloves 30–45 seconds, add blanched beans, sauté 2–3 minutes to warm; season with 1/2 tsp black pepper and 1 tsp lemon zest, stir in almonds and hold warm on lowest burner (4:40–4:52 PM).
• 4:45 PM: (Beef) Remove beef from refrigerator at the timeline moment; pat dry and season both sides with 2 tsp kosher salt and 1 tsp black pepper. Heat a 12" cast-iron skillet on high for searing; have 2 tbsp olive oil ready (4:45–4:50 PM).
• 4:50 PM: (Beef) Add 1 tbsp olive oil to hot skillet and sear medallions 2.5–3 minutes per side; repeat second batch using remaining 1 tbsp oil if needed (4:50–4:56 PM).
• 4:56 PM: (Beef) Transfer medallions to wire rack to rest 4 minutes; add 1 tbsp unsalted butter to skillet and spoon pan jus over medallions (4:56–5:00 PM).
• 4:55 PM: (Patatas Bravas) Remove roasted potatoes from oven (expected 4:55 PM). Toss potatoes with 1/2 cup bravas sauce or spoon sauce on top; hold on sheet pan in warm oven (if needed) for up to 2 minutes while plating (4:55–4:58 PM).
• 4:58 PM: (Plating) Plate beef medallions with 1–2 tbsp warm romesco per portion, add patatas bravas, warm garlic butter green beans, and a portion (about 3–4 oz) of room-temperature escalivada; slice optional bread and set aioli on side. Bring drinks to the table.
• 5:00 PM: (All) Serve exactly at 5:00 PM.

4. CONSOLIDATED SHOPPING LIST

Produce

• Red bell peppers — 3 large ⁺
• Eggplants — 2 medium ⁺
• Red onion — 1 large
• Yellow onion — 1/2 medium
• Potatoes (Yukon Gold or Russet) — 3.00 lb
• Green beans — 1.50 lb
• Garlic — 8 cloves (≈1 medium bulb) ⁺
• Fresh parsley — 1 small bunch (will use 2 tbsp chopped)
• Lemons — 1 large (yields 1 tbsp juice + 1 tsp zest)
• Oranges — 3 medium (yield ~12 fl oz juice)

Meat / Seafood

• Beef top sirloin steaks (trimmed) — 2.00 lb

Dairy

• Unsalted butter — 3 tbsp total (2 tbsp for green beans + 1 tbsp for beef) ⁺
• Mayonnaise — 1/2 cup (120 g)

Dry Goods / Pantry

• Olive oil — 304 ml (≈1 1/4 cups + 1 tbsp) total ⁺
• Kosher salt — 6 1/8 tsp (≈2 tbsp + 1/8 tsp) total ⁺
• Freshly ground black pepper — 2 tsp total ⁺
• Smoked paprika (pimentón) — 2 tsp total ⁺
• Sherry vinegar — 1/4 cup (4 tbsp / 60 ml) total ⁺
• Blanched almonds — 1/2 cup (50 g)
• Hazelnuts — 1/4 cup (25 g)
• Day-old country bread — 1 slice (about 1 oz / 28 g) ⁰
• Sliced almonds — 1/2 cup (40 g)
• Canned crushed tomatoes — 14 oz (400 g) can
• Granulated sugar — 2 tbsp (for simple syrup)
• Olive oil, salts and spices already listed above (do not repurchase)
• Optional: ground cayenne or hot paprika — small container ⁰

Drinks

• Sparkling water — 32 fl oz (950 ml)
• Tempranillo (Rioja Crianza or Reserva) — 1 bottle (750 ml)

5. NOTES & ASSUMPTIONS

• Optional table-side items: additional smoked paprika, sliced lemon wedges, small jar of adult hot sauce or cayenne for adults only.
• Global substitution: If sherry vinegar is not available, use red wine vinegar (same volume).
• Child-safety notes: Keep children away from the hot oven and the searing skillet; supervise when handling hot pans and boiling water.
• Explicit timeline risk(s): The tightest execution window is 4:50–5:00 PM, where pan-searing the beef (finish-to-order) overlaps the final pull/finish of roasted potatoes and plating. If the beef needs two batches, this is the single busiest window.
• Practical mitigation mindset: Preheat the skillet fully; have the second tablespoon of oil warmed and a second skillet available if possible; keep romesco warm on the lowest burner to avoid attention during searing. If the beef falls behind, finish potatoes under the oven broiler for 1–2 minutes (watch closely) to restore crispness while searing completes.
• The latest safe start time: You can start as late as 3:35 PM for a 5:00 PM serve.