Beef Medallions with Fresh Horseradish Sauce
Are you looking for a delicious and elegant dish to impress your dinner guests? Look no further than beef medallions with fresh horseradish sauce. This mouthwatering combination of tender beef and tangy horseradish will leave your taste buds begging for more. In this article, we will explore the art of cooking beef medallions to perfection and how to make a delectable fresh horseradish sauce that complements the meat perfectly.
The Perfect Cut of Beef
When it comes to beef medallions, the cut of meat plays a crucial role. You want a tender and flavorful piece of beef that will melt in your mouth. That’s why I recommend using filet mignon for this recipe. Filet mignon is known for its tenderness and marbling, making it the perfect choice for beef medallions.
Just like a painter carefully selects the perfect canvas for their masterpiece, a chef carefully chooses the right cut of beef to create a culinary masterpiece. The filet mignon, with its delicate texture and rich flavor, is like a blank canvas waiting to be transformed into a work of art.
Cooking the Beef Medallions
Now that you have your beautiful filet mignon, it’s time to cook the beef medallions to perfection. The key to achieving tender and juicy medallions is to sear them in a hot skillet. This creates a flavorful crust on the outside while keeping the inside moist and succulent.
Imagine biting into a perfectly cooked beef medallion, with its caramelized crust giving way to a tender and juicy center. It’s like a symphony of flavors dancing on your palate, leaving you craving for more.
The Secret to a Flavorful Horseradish Sauce
No beef medallions are complete without a zesty horseradish sauce to accompany them. The secret to a flavorful horseradish sauce lies in using fresh horseradish root. The pungent and spicy flavor of fresh horseradish adds a delightful kick to the creamy sauce.
Just like a magician adds a touch of magic to their performance, the fresh horseradish root adds a touch of magic to the horseradish sauce. Its bold and fiery flavor elevates the sauce to a whole new level, transforming it into a culinary masterpiece.
The Perfect Pairing
When it comes to pairing beef medallions with fresh horseradish sauce, the combination is a match made in heaven. The richness of the beef medallions balances perfectly with the tangy and spicy horseradish sauce, creating a harmonious blend of flavors.
Just like a perfectly choreographed dance, the beef medallions and fresh horseradish sauce twirl together on your plate, creating a symphony of flavors that will leave you wanting more.
Conclusion
Beef medallions with fresh horseradish sauce are a culinary delight that will impress even the most discerning palates. The tender beef, seared to perfection, combined with the tangy and spicy horseradish sauce, creates a flavor explosion that will leave your guests raving.
FAQs
Q: Can I use a different cut of beef for this recipe?
A: While filet mignon is the recommended cut for beef medallions, you can experiment with other cuts of beef, such as ribeye or strip steak, for a different flavor profile.
Q: How do I know when the beef medallions are cooked to perfection?
A: The best way to gauge the doneness of your beef medallions is to use a meat thermometer. For medium-rare, aim for an internal temperature of 135°F (57°C).
Q: Can I make the horseradish sauce ahead of time?
A: Yes, you can make the horseradish sauce ahead of time and store it in the refrigerator. Just make sure to give it a good stir before serving.
Q: Can I substitute prepared horseradish for fresh horseradish?
A: While prepared horseradish can be used as a substitute, it may not have the same punch as fresh horseradish. Fresh horseradish root is preferred for its intense flavor.
Q: Can I freeze the beef medallions?
A: It is not recommended to freeze cooked beef medallions as it may affect the texture and taste of the meat. It is best to enjoy them fresh.
Q: Can I serve the beef medallions with a different sauce?
A: Absolutely! While fresh horseradish sauce is a classic pairing, you can get creative and serve the beef medallions with a sauce of your choice, such as a red wine reduction or a creamy mushroom sauce.
Q: Can I cook the beef medallions on a grill?
A: Yes, you can grill the beef medallions for a smoky flavor. Just make sure to preheat the grill and oil the grates before cooking.
Q: Can I serve the beef medallions with a side dish?
A: Absolutely! Beef medallions pair well with a variety of side dishes, such as roasted potatoes, sautéed vegetables, or a fresh green salad.
Beef Medallions with Fresh Horseradish Sauce
Ingredients
- 2 cups cherry tomatoes , quartered
- Salt and freshly ground black pepper , to taste
- ¼ teaspoon white sugar
- 1 tablespoon rice wine vinegar
- 2 tablespoons freshly grated raw horseradish , or to taste
- ⅓ cup creme fraiche
- ¼ teaspoon salt , or to taste
- 2 (3 ounce) beef top sirloin steaks
- Pinch Pinch of 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
- Place cherry tomatoes in a bowl and season with black pepper, salt, and sugar.
- Stir in rice wine vinegar and let it stand for about 15 minutes to allow flavors to blend.
- In a small bowl, mix 2 tablespoons of horseradish into creme fraiche and season with 1/2 teaspoon of salt. Refrigerate until needed.
- Cut steaks in half across the grain and pound each piece to about 3/8 inch thick.
- Generously season each side of the steaks with salt, black pepper, and a pinch of cayenne pepper.
- Lay the steaks on a work surface and lightly sprinkle each piece with flour. Pat the flour into the meat. Repeat on the other side. Let the meat rest for 10 minutes to allow the flour to adhere.
- Place a heavy skillet over medium-high heat and pour in vegetable oil. Heat until small wisps of smoke are visible rising off the oil.
- Place the steaks into the hot oil (meat should sizzle) and sear until browned, about 2 minutes per side. Flip the steaks when beef juices accumulate on the surface of the meat and brown the other side for about 2 minutes more.
- Transfer the steaks to a plate and let them rest for about 2 minutes.
- Pour excess oil from the skillet and pour water into the skillet. Scrape up and dissolve any
Related Recipes:
10+ Best Steak Recipes For Dinner Recipes And Ideas (30-Minute Meals)
How to Tell if Ground Beef is Bad: Safety First
Bacon-Wrapped Pork Medallions
How to Defrost Ground Beef Quickly
Meal
Braising Beef: Techniques and Tips for Perfect Results
10+ Best Beef Dinner Recipes And Ideas (30-Minute Meals)
Beef Stew Shelf Life: How Long Does It Last in the Fridge?
