Mustard Rubbed Beef Medalions With Horseradish Cream
INGREDIENTS:
Serves 6
Six- 8 ounce beef tenderloin medallions 1 ¼ inch thick
¼ cup Dijon mustard
Horseradish Cream
½ cup sour cream
1 tablespoon horseradish
2 teaspoons grated onion
¼ teaspoon kosher salt
INSTRUCTIONS:
Up to 8 hours before you plan to grill the beef, coat the medallions with the Dijon mustard and wrap in plastic wrap or in a zip-lock bag and refrigerate.Combine all ingredients for the horseradish sauce in a bowl and refrigerate.
When ready to begin cooking, remove your beef from the refrigerator and let stand, covered and prepare your grill in the indirect method (coals to the side) as you will be grilling your beef on a two level fire. Coals are ready when they have a gray ash and you are able to hold you hand directly over the fire for 2-3 seconds for high heat and 4-5 seconds for medium.
Place the medallions uncovered over the high heat portion of the grill for 1-2 minutes per side. After both sides have been grilled, move the medallions to the medium heat portion of the grill and continue for 4 minutes per side for medium-rare doneness. The medallions should be turned a minimum of 4 times.
When grilling on a gas grill, with the lid closed, adjust the times to the following: High heat 1-2 Minutes each side, adjust temp and grill each side 3 minutes.
Serve the medallions hot, accompanied by the horseradish sauce along with a bottle, or two, of Judd’s Hill 2003 Napa Valley Cabernet Sauvignon!
Imagine the leftovers (there won’t be any left) on a steak sandwich with a dollop of the horseradish sauce on the bread!
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