Monday, September 30, 2013

Beef Medallions with Fresh Horseradish Cream – Perfect for the Middle of Fallmer

This time of year can be a little schizophrenic for a cook. We’ve not quite let go of summer and its fast, fresh food; but at the same time, the cooler weather has us craving hearty, more comforting fall fare. This beef medallions with fresh horseradish cream recipe is delicious nod to that kind of seasonal culinary dilemma.

The combination of the sweet, juicy tomato salad base, along with the seared beef, and aromatic sauce works whether you’re enjoying it on a warm autumn day, or cold, rainy night. My only regret is I didn’t have any crusty bread around to soak up all those incredible juices. That's a rookie mistake any time of year!

Like I said in the video, horseradish is easy to find these days, especially in the higher-end grocery chains. It’s usually sold by the pound, so don’t be afraid to ask the produce person to cut you off a smaller piece, as the roots can get pretty big. If you’ve never used fresh horseradish before, I hope you check it out soon. Enjoy!

Ingredients for 2 portions:
2 tbsp vegetable oil for frying
4 pieces (about 3-oz each) beef top sirloin, pounded into 1/4-inch thick medallions
salt, pepper, and cayenne to taste
flour as needed
2 cups cherry tomatoes, quartered
1 tbsp rice vinegar
1/2 tsp salt
1/4 tsp sugar
freshly ground black pepper to taste
For the horseradish cream:
2 tbsp freshly, finely grated horseradish root
pinch of salt


Chase Saunders said...

"Only a psychopath only seasons one side of meat."

WolfyDaddy said...

Yup, a disorder also known as unipolar spiceophrenic.

cancermonkey68 said...

quest love... hahahahahaaha.

this is a perfect use for the left over creme fraiche that I have from the pork stew recipe of yours I made on Friday!
(which was amazing btw!!!)

thank you chef john, your teaching style is great... and so are your recipes!

cancermonkey68 said...
This comment has been removed by the author.
Estoy_Listo said...

Man, wouldn't that look great on a bed of polenta?

Grams Pam said...

I already had every thing on hand for this tonight. Recipe seemed perfect for a day that I wore a sweater in the morning on the way to work, but had relegated sweater to back seat, wearing my sleeveless silk tank, with windows down.

I confess: when I went to to the garden to pick tomatoes, I couldn't leave the lovely purple basil alone so I grabbed a bit; then just a few straw summer savory leaves, too.

So de-lish! We may even do this again for friends before some Art Prize viewing on Friday night.

Unknown said...

Chef John, I'm curious about what size Le Crueset dutch oven you use in many of your videos? I'm about to order one but not sure what size to get.

Lisa said...

Is the rice vinegar seasoned or unseasoned?

Chef John said...

Seasoned, but doesn't matter since the salt and sugar are to taste. Enjoy!

Chef John said...

I think it's 7 1/2qt, but get the largest size you can afford.

blogagog said...

On my first interview out of college ever, I went to IBM (they didn't offer me a job, Waah). They took me out to eat to the nicest restaurant I've been to to this day. It was called Harvest, and I think it was in Cambridge, or Brookline, MA.

I ordered 'medallions of venison in tomato ragu'. I really liked it. Well, until I told my roommate about it. He said, "You ordered disks of deer in spaghetti sauce'?

He's still my best friend, but I hate that guy.

Sean said...

I recently just discovered your site and you have no idea how much you've helped me. I'm too busy to routinely sit through 30 minute long TV food shows, but also I am a certified expert in doing cookbook recipes wrong. End result: someone who gave up on trying to cook anything good and resigned himself to eating food flavored with only salt and pepper night after night.

Now I can just browse your awesome selection of recipes for any occasion, print off the recipe and buy everything, and watch a brief, succinct, and extremely educational video, and see exactly what I'm supposed to be doing and how things are supposed to look at different stages. Nobody else does what you do or even comes close. Thank you!

Chef John said...

Thank you!

Nate Reid said...

Watched this video yesterday afternoon and just had to make it the same night. Used fresh, late season, tomatoes from our garden, and picked up a New York Strip steak which I deboned, trimmed up, and cut in half - no pounding necessary. I rendered the fat trimmings in the pan and added a bit of olive oil to raise the smoke point. Used some fresh parsley instead of chives, but otherwise followed the recipe and the result was fantastic. Super simple and delicious. Thanks John!

Here's a pic of the final plated dish!

Chef John said...

Thanks! Looks great!

Papa Plezier said...

Any suggestions on what to do with the other half of the horseradishroot?

Chef John said...

Good in anything! Especially Bloody Marys!