Chef Mark Shoopman prepares Beef Medallions with with Horseradish Sauce… great for the grill!
Here’s the recipe:
Beef Medallions with Creamy Horseradish Sauce
By Certified Executive Chef Mark Shoopman, CEC, CFBE
1.5 pounds Beef tenderloin cut into six 4 ounce medallions
As desired Sea salt
As desired Freshly ground black pepper
2 tablespoons Olive oil
Creamy Horseradish Sauce Ingredients:
1 cup Sour cream 1/2 cup Fresh horseradish, grated 1 tablespoon Dijon mustard
1/2 teaspoon Sea salt
1/4 teaspoon Fresh ground black pepper
1 tablespoon Mayonnaise
1 tablespoon Green Onion, minced
½ each Fresh squeezed juice of a lemon
· Whisk all of the ingredients into a medium mixing bowl and whisk until the mixture is smooth and creamy. Place in the refrigerator and chill for at least 2 hours or overnight to allow flavors to fully develop. Serve chilled.
Method: Gently season the beef tenderloin medallions on both sides with the freshly ground pepper and salt.In a large skillet over medium-high heat, melt the unsalted butter and olive oil together. Carefully position the meat in the skillet allowing enough room for the heat to get around all sides. Cook the medallions for approximately 2 minutes on each side or until the desired doneness is achieved. Remove the medallions for the skillet and keep covered and warm.
Place the medallions in pairs onto heated dinner plates. Garnish with a generous scoop of the horseradish sauce and enjoy!