Skip to main content New<> this month
Get the Allrecipes magazine

Beef Medallions with Fresh Horseradish Sauce

Rated as 4.93 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.


40 m servings 431
Original recipe yields 2 servings


{{model.addEditText}} Print
  1. 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.
  2. Stir 2 tablespoons horseradish into creme fraiche in a small bowl; season with 1/2 teaspoon salt. Refrigerate until needed.
  3. 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.
  4. 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.
  5. 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.
  6. 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.


  • 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

Per Serving: 431 calories; 34 16.1 18.4 91 350 Full nutrition

Explore more


Read all reviews 11
Most helpful
Most positive
Least positive

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...


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!

horseradish sauce just made it perfict

Excellent! Minor change - instead of the creme fraiche, I used lactose free milk with melted butter mixed in. I also doubled the amount for more sauce. After removing the steaks from the pan...

Super simple recipe that looks like you spent hours preparing it and looks great on the plate. Great dish to impress a special someone.

Pretty good. Quick and easy. Cutting the tomatoes took the longest.

Excellent made exactly as written. Easy and cheap (with one change). The fresh horseradish was good but not spicy enough for us. We added prepared horseradish. And the creme fraiche was also goo...

When my husband came to the table to eat he said he kind of wanted to go out to eat. By the time he finished this dish he said, " this was better than going out! It was different from how I have...