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My review
Beef Medallions with Fresh Horseradish Sauce
70k
Chef John
"This quick and easy dish is dedicated to that little mini-season between summer and fall, that time of year when I crave hearty, comforting dishes that are still light and simple to make."
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Ingredients
40 m servings 431Original recipe yields 2 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- Place cherry tomatoes into a bowl and season with black pepper, salt, and sugar. Stir in rice wine vinegar. Let stand about 15 minutes to let flavors blend.
- Stir 2 tablespoons horseradish into creme fraiche in a small bowl; season with 1/2 teaspoon salt. Refrigerate until needed.
- Cut steaks in half across the grain and pound each piece to about 3/8 inch thick. Season each side generously with salt, black pepper, and a pinch of cayenne pepper. Lay steaks onto a work surface and sprinkle each piece lightly with flour. Pat the flour into the meat. Repeat on other side. Let meat rest for 10 minutes to let flour adhere.
- Place a heavy skillet over medium-high heat, pour in vegetable oil, and heat until small wisps of smoke are visible rising off the oil. Lay steaks into the hot oil (meat should sizzle) and sear until browned, about 2 minutes per side. When you see beef juices accumulate on the surface of the meat, flip and brown the other side, about 2 minutes more. Transfer to a plate and let rest for about 2 minutes.
- Pour excess oil from the skillet and pour water into the skillet. Scrape up and dissolve any browned meat juices from the bottom of the skillet; continue to cook until slightly thickened, about 30 seconds. Pour pan juices over tomatoes and stir to combine.
- Divide about half the tomato mixture with juice per serving into the bottom of 2 large soup plates. Top each with 2 beef medallions and a spoonful of horseradish cream. Grate about 1/2 teaspoon horseradish over each serving and top with about 1 teaspoon of chives.
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Footnotes
- Cook's Notes:
- Fresh horseradish isn't really that hot, but it does have a beautiful, fresh flavor. Grate it with a Microplane® for best results.
- You can substitute sour cream for creme fraiche if you like.
Nutrition Facts
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Reviews
Read all reviews 1621 Ratings
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Most helpful positive review
7/19/2017
I made it as written with the exception that I used prepared horseradish instead of fresh (at the same amount) and white wine vinegar instead of rice wine vinegar because it's what I had. It was...
Most helpful critical review
2/20/2019
Surprised at so many good reviews. Neither my spouse or I enjoyed. Followed recipe. Found cayenne too much. Tomatoes needed something more.First Chef John disappointment.
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7/19/2017
I made it as written with the exception that I used prepared horseradish instead of fresh (at the same amount) and white wine vinegar instead of rice wine vinegar because it's what I had. It was...
11/1/2019
Excellent. I thought restaurant quality but I made it all separate so my husband would try it (he is not a tomato fan). Separate the flavors were not good - together it blended perfectly. I di...
9/25/2019
What a great recipe. The simple and easy to make recipe balances the sweetness of the tomatoes with the acidity of the vinegar to highlight A great cut of meat. As several of the other reviews I...
4/23/2019
I had a difficult time finding creme friche but it was good with a spreadable cheese.
2/20/2019
Surprised at so many good reviews. Neither my spouse or I enjoyed. Followed recipe. Found cayenne too much. Tomatoes needed something more.First Chef John disappointment.
2/5/2019
We loved this recipe. It was so simple yet very flavorful. Like some others, I used prepared horseradish because I didn’t have fresh in the house. Otherwise, I followed the recipe exactly. An ab...
11/10/2018
Made it years ago...and thanks to Chef John one of the best hearty meals I ever made for my husband.I have dreamt of it ever since and wanted to impress the in-laws!This should do it!