adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Beef Medallions with Fresh Horseradish Sauce
0 Likes
Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Beef medallions with sweet tomato salad and creamy horseradish sauce offer a quick and elegant main course.
Ingredients:
  • 2 cups quartered cherry tomatoes
  • 0.25 teaspoon white sugar
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons freshly grated raw horseradish, or to taste
  • 0.33333334326744 cup creme fraiche
  • 0.25 teaspoon salt, or to taste
  • 2 (3 ounce) beef top sirloin steaks
  • 1 pinch cayenne pepper, or to taste
  • 2 tablespoons all-purpose flour, or as needed
  • 2 tablespoons vegetable oil
  • 3 tablespoons water
  • 1 teaspoon freshly grated raw horseradish, divided
  • 2 teaspoons chopped fresh chives, divided
Instructions:
  • In a bowl, combine cherry tomatoes with black pepper, salt, and sugar. Mix in rice wine vinegar and allow to sit for 15 minutes to enhance flavors.
  • Mix 2 tablespoons of horseradish into creamy creme fraiche in a small bowl, and season with a pinch of 1/2 teaspoon salt. Chill until ready to use.
  • Halve steaks and flatten each to 3/8 inch thickness. Season generously with salt, black pepper, and a pinch of cayenne. Lay on work surface and lightly dust with flour on both sides, gently patting it in. Rest for 10 minutes to allow flour to stick.
  • Heat vegetable oil in a heavy skillet over medium-high heat until wisps of smoke appear. Sear steaks in the hot oil for about 2 minutes on each side until browned and juices accumulate on the surface. Rest on a plate for 2 minutes before serving.
  • Drain off any extra oil from the skillet and add water. Deglaze the skillet by scraping up and dissolving any browned meat juices; cook until slightly thickened, about 30 seconds. Pour the flavorful pan juices over the tomatoes and mix well.
  • Spread a generous portion of the tomato mixture with juice at the bottom of 2 large soup plates. Place 2 beef medallions on top of each plate and add a dollop of horseradish cream. Sprinkle around 1/2 teaspoon of grated horseradish over each serving and garnish with approximately 1 teaspoon of chives.

Similar Recipes