Pan Roasted Beef Tenderloin Medallions
Craving something impressive but not complicated? These pan roasted beef tenderloin medallions are seared, oven-finished, and bursting with flavor.
Servings: 4
Equipment
- Skillet Medium
Ingredients
- 4 beef tenderloin medallions 8 Ounces each
- ½ Tablespoon olive oil
- 1 Teaspoons sea salt flaky
- 1 Teaspoons black pepper freshly cracked
- ¼ Teaspoon cayenne pepper
- 2 Tablespoons butter
- 4 Cloves garlic crushed
- ½ red onion chopped
- 2 serrano chilies seeded and chopped
- 1 Cup grape tomatoes medley, halved
- 1 Teaspoon white wine vinegar
- 2 Tablespoons basil freshly chopped
- ½ Cup sour cream
- 1 Teaspoon garlic minced
- 1 Tablespoon horseradish
Instructions
Prepare the Medallions
- Season both sides of the steak with salt and pepper. Tie steaks using cooking twine around the sides to form into medallions.
- Allow steaks to come to room temperature and the salt to melt into the meat (30 to 45 minutes). Season lightly with cayenne pepper.
- Preheat a cast iron skillet over medium high heat. Preheat the oven to 250 degrees F. Preheat a second skillet over medium heat.
Cook the Medallions
- Once the cast iron skillet is hot, add the olive oil and sear the medallions in there for 3 minutes. Flip the steaks, add the butter and crushed garlic and sear for 3 more minutes, spooning butter over the steaks as they sear.
- Remove from heat and place crushed garlic on top of each.
- Place into the oven and cook for 8 to 11 minutes (8 to 10 minutes for medium rare, 10 to 11 minutes for medium) or until done to your liking.
Prepare the Tomato Relish
- While the steak is cooking, prepare tomato relish. Add chopped red onion, peppers, and cherry tomatoes to a food processor.
- Pulse 2 to 3 times to lightly break up the vegetables.
- Add to a saucepan with white wine vinegar and cook for 5 minutes over medium low heat. Remove from heat and add to a small bowl. Stir in chopped basil and set aside.
Prepare the Horseradish Cream
- Add horseradish, sour cream, and minced garlic to a small bowl and whisk to combine.
Plate and Serve
- Plate the steak over the tomato relish and top with horseradish cream.
Notes
Rest the steaks: Always let meat rest before slicing to keep the juices inside.
Spoon butter constantly: While searing, this helps create a deeply flavorful crust.
Check internal temperature: Use a meat thermometer for the perfect doneness every time.
Spoon butter constantly: While searing, this helps create a deeply flavorful crust.
Check internal temperature: Use a meat thermometer for the perfect doneness every time.
Nutrition
Calories: 102kcal | Carbohydrates: 7g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 18mg | Sodium: 618mg | Potassium: 204mg | Fiber: 1g | Sugar: 3g | Vitamin A: 638IU | Vitamin C: 10mg | Calcium: 58mg | Iron: 1mg
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