Beef Medallions with Creamy Horseradish Sauce
Ingredients List
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2 cups quartered cherry tomatoes
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salt and freshly ground black pepper to taste
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¼ teaspoon white sugar
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1 tablespoon rice wine vinegar
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2 tablespoons freshly grated raw horseradish, or to taste
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⅓ cup creme fraiche
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¼ teaspoon salt, or to taste
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2 (3 ounce) beef top sirloin steaks
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1 pinch cayenne pepper, or to taste
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2 tablespoons all-purpose flour, or as needed
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2 tablespoons vegetable oil
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3 tablespoons water
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1 teaspoon freshly grated raw horseradish, divided
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2 teaspoons chopped fresh chives, divided
Cooking Instructions
Combine cherry tomatoes in a bowl and season with salt, black pepper, and a pinch of sugar. Add rice wine vinegar and stir well. Let sit for 15 minutes to allow the flavors to meld together.
Mix 2 tablespoons of horseradish into the crème fraîche in a small bowl and season with 1/2 teaspoon of salt. Refrigerate until ready to use.
Slice the steaks in half against the grain and gently pound each piece to about 3/8 inch thick. Season both sides generously with salt, black pepper, and a pinch of cayenne. Place the steaks on a work surface and lightly dust each side with flour, pressing it into the meat. Allow the steaks to rest for 10 minutes so the flour sticks.
Heat a heavy skillet over medium-high heat and add vegetable oil, warming it until wisps of smoke appear. Carefully add the steaks to the pan (you should hear a sizzle) and sear until browned, about 2 minutes per side. Once beef juices start to appear on the surface, flip the steaks and brown the other side for another 2 minutes. Transfer to a plate and let the steaks rest for about 2 minutes.
Discard the excess oil from the skillet and add water to deglaze the pan. Scrape up any browned bits from the bottom and let it cook for about 30 seconds until slightly thickened. Pour the pan sauce over the tomatoes and stir to combine.
Spoon half of the tomato mixture and its juices into the bottom of two large soup plates. Top each plate with 2 beef medallions and a dollop of horseradish cream. Grate about 1/2 teaspoon of horseradish over each serving and garnish with a teaspoon of chopped chives.
Chef's Tips:
Fresh horseradish isn’t particularly spicy, but it offers a wonderfully vibrant flavor. For the best texture, grate it using a Microplane(R).
If you prefer, you can swap sour cream in place of crème fraîche.
Nutritional Information (per serving)
| 431 | Calories |
| 34g | Fat |
| 16g | Carbs |
| 18g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 431 | |
| % Daily Value * | |
| Total Fat 34g | 44% |
| Saturated Fat 14g | 68% |
| Cholesterol 91mg | 30% |
| Sodium 350mg | 15% |
| Total Carbohydrate 16g | 6% |
| Dietary Fiber 2g | 7% |
| Total Sugars 2g | |
| Protein 18g | 37% |
| Vitamin C 41mg | 45% |
| Calcium 32mg | 2% |
| Iron 2mg | 12% |
| Potassium 584mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5