Go Back
–+ servings
Print Recipe
5 from 11 votes

Pan Roasted Beef Tenderloin Medallions with Tomato Relish

If you're craving a quick beef recipe for dinner, you might like to make pan roasted beef tenderloin medallions. These seared beef medallions with tomato relish sauce are sure to tantalize your taste buds. It's easy to throw together in a cast iron skillet.
Prep Time5 minutes
Cook Time21 minutes
Total Time26 minutes
Course: Main Course, Meals
Cuisine: American
Keyword: beef
Servings: 4
Author: Bella Bucchiotti

Ingredients

  • 4 beef filet medallions, 8 Ounces each
  • ½ Tablespoons extra virgin olive oil
  • 1 Teaspoons sea salt  flake
  • 1 Teaspoons black pepper fresh cracked
  • ¼ Teaspoon cayenne pepper
  • 2 Tablespoon butter
  • 4 Cloves garlic crushed
  • ½ red onion chopped
  • 2 serrano peppers seeded and chopped
  • 1 Cup grape tomatoes medley, halved
  • 1 Teaspoon white wine vinegar
  • 2 Tablespoon basil chopped
  • ½ Cup sour cream
  • 1 Teaspoon garlic minced
  • 1 Tablespoon horseradish

Instructions

  • 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. (About 30 minutes) then, season lightly with cayenne pepper.
  • Preheat a frying pan over medium high heat. (For the steak) Preheat the oven to 250 degrees F. Preheat a second frying pan over medium heat. (For the tomato relish)
  • Once the cast iron skillet is hot, sear the medallions for 3 minutes, then flip. 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 8-10 minutes. (8-10 minutes for medium rare, 10 to11 minutes for medium) *check steak internal temp with a meat thermometer as cooking times may vary*
  • 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.
  • Add horseradish, sour cream, and minced garlic to a small bowl and whisk to combine.
  • Plate the steak over the tomato relish and top with horseradish cream.

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

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code