BEEF MEDALLIONS WITH FRESH HORSERADISH SAUCE
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.
Provided by Chef John
Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes
Time 40m
Yield 2
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 430.5 calories, Carbohydrate 16.1 g, Cholesterol 90.8 mg, Fat 34 g, Fiber 1.9 g, Protein 18.4 g, SaturatedFat 13.6 g, Sodium 349.9 mg, Sugar 1.9 g
ROAST BEEF WITH HORSERADISH SAUCE
Fiery horseradish sauce is a classic companion to roast beef. After the beef finishes cooking, let it stand at room temperature for at least ten minutes before carving. Keep in mind it will continue to cook after it has been removed from the oven.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Sprinkle beef with 1/2 teaspoon salt, and season with pepper. Heat oil in a large ovenproof saute pan over high heat until hot but not smoking. Add beef; brown on all sides, about 5 minutes total. Remove pan from heat.
- Place onion halves in pan, cut sides down. Transfer pan to oven. Cook beef and onions until an instant-read thermometer inserted into center of beef registers 140 degrees (for medium-rare), 35 to 40 minutes. Transfer beef to a wire rack set over a rimmed baking sheet, and let stand 10 minutes before carving. Reserve onions.
- Stir together sour cream, horseradish, lemon juice, 1/4 teaspoon salt, and pepper to taste in a small bowl. Serve beef with horseradish sauce and roasted onions.
FILET OF BEEF STEAKS WITH HORSERADISH SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 33m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F.
- Season meat with salt and pepper. Heat a large nonstick skillet with oven safe handle over high heat. If you have a rubber handled pan, wrap the handle twice with tin foil for baking.
- Sear meat in the very hot nonstick skillet to caramelize the beef, 3 minutes on each side. Transfer to oven and cook 8 to 15 minutes longer for medium rare to well done meat.
- In a medium saucepan over medium heat melt 2 tablespoons butter. Combine melted butter with flour and cook a minute longer. Whisk in milk. Thicken milk to gravy consistency, then stir in horseradish, chives and salt and pepper. Transfer sauce to a serving dish.
- Remove meat from oven and transfer to a platter. Return pan to stovetop over moderate heat and deglaze pan with 1/2 cup Madeira or dry sherry. Add remaining tablespoon butter to the pan and pour the drippings over steaks.
ROAST BEEF HORSERADISH SAUCE
This is an amazing dipping sauce for roast beef. It's got a kick to it, but it's creamy and delicious. Garnish with additional fresh dill, if you like.
Provided by Annie's Recipes
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 27
Number Of Ingredients 6
Steps:
- Stir sour cream, mayonnaise, horseradish, dill, lemon juice, and salt together in a bowl until smooth.
Nutrition Facts : Calories 96.2 calories, Carbohydrate 1.3 g, Cholesterol 10.6 mg, Fat 10.1 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 3.2 g, Sodium 68.1 mg, Sugar 0.3 g
SEARED TOP ROUND OF BEEF WITH FRESH HORSERADISH SAUCE
Provided by Pierre Franey
Categories dinner, project, main course
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place the meat in a roasting pan, and coat it with the crushed peppercorns. Press the peppercorns to make them adhere. Drizzle the vegetable oil over the steak on both sides. Set aside.
- Put the horseradish, the vinegar and the cream in a saucepan over medium-high heat. Bring to a boil. Remove from heat. Add salt and pepper to taste, cover and set aside.
- Transfer the steak to a pan, preferably cast iron, that has been heated over medium-high heat. Sear for two minutes and flip. Season with salt to taste. Sear for two more minutes and reduce heat to medium. Continue cooking, flipping occasionally, for 15 to 20 minutes depending on degree of doneness desired. When done, transfer the meat to a warm dish, and place two tablespoons of butter over it. Let the meat rest for five minutes.
- Slice the beef crosswise on a wide bias. Serve on warm plates moistened with the pan juices, along with the horeseradish sauce.
Nutrition Facts : @context http, Calories 470, UnsaturatedFat 16 grams, Carbohydrate 5 grams, Fat 33 grams, Fiber 1 gram, Protein 38 grams, SaturatedFat 13 grams, Sodium 543 milligrams, Sugar 3 grams, TransFat 0 grams
SEARED BEEF TENDERLOIN MINI SANDWICHES WITH MUSTARD-HORSERADISH SAUCE
From Cooking Light, September 2007. This serves 16 as an appetizer but would also work as a main course for a smaller group.
Provided by Vino Girl
Categories Lunch/Snacks
Time 45m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Combine first 4 ingredients, stirring well with a whisk. Cover and chill.
- Secure beef at 2-inch intervals with twine. Sprinkle beef with pepper.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
- Add beef to pan; cook 15 minutes or until desired degree of doneness, turning frequently.
- Let stand 15 minutes.
- Cut into 16 slices.
- Sprinkle with juice.
- Arrange watercress evenly on bread slices.
- Place 1 beef slice and about 1 tablespoon chilled sauce over each bread slice.
- Arrange capers and cheese evenly over sauce.
Nutrition Facts : Calories 192.5, Fat 10.3, SaturatedFat 4.1, Cholesterol 40.3, Sodium 251.4, Carbohydrate 10.2, Fiber 0.8, Sugar 1.1, Protein 14.2
SEARED BEEF TENDERLOIN WITH MUSTARD-HORSERADISH SAUCE
Categories Beef Cheese Mustard Appetizer Horseradish Beef Tenderloin Party Bon Appétit
Yield Makes 20 servings
Number Of Ingredients 8
Steps:
- Tie beef with kitchen string to hold shape. Sprinkle with salt and pepper. Heat heavy large skillet over medium-high heat. Rub 1 tablespoon oil over beef. Add beef to skillet. Sear until brown on all sides and cooked to desired doneness, about 20 minutes for medium-rare. Transfer beef to plate. Freeze until almost frozen solid, about 3 hours. Remove string. Using large sharp knife, cut beef crosswise into very thin slices. (Can be prepared 8 hours ahead. Arrange slices between sheets of waxed paper on baking sheet. Cover tightly and refrigerate.)
- Cover large platter with watercress. Arrange beef slices atop watercress. Drizzle with 2 1/2 tablespoons oil. Sprinkle with capers and Parmesan cheese. Drizzle with lemon juice. Sprinkle with pepper. Serve with baguette slices and sauce.
SEARED FISH STEAKS WITH HORSERADISH BUTTER
Provided by Pam Anderson
Categories Dairy Fish Sauté Quick & Easy Horseradish Vinegar Spring
Yield Serves 4
Number Of Ingredients 10
Steps:
- Steaks:
- 1. Set a heavy-bottomed 12-inch skillet over low heat for 5 to 10 minutes, or medium heat for 3 to 4 minutes, while preparing the meal and seasoning the fish steaks. Three to four minutes before searing the fish steaks, turn on the exhaust fan and increase the heat to high.
- 2. Set steaks on a plate, drizzle with oil; turn to coat. Sprinkle with salt and pepper.
- 3. A minute or so after the residual oils in the skillet send up wisps of smoke, put the fish steaks in the pan. Cook over high heat until the steaks develop a thick, rich brown crust, about 3 1/2 to 4 minutes. Turn the steaks and continue to cook over high heat until the other sides develop a thick, rich brown crust and the fish is medium-rare to medium, 3 1/2 to 4 minutes longer. (For medium-well-done fish, turn the heat to low and cook, turning once, for 1 to 2 minutes longer.) Remove to a plate and let stand 5 minutes.
- 4. Serve with lemon wedges, or an uncooked relish or flavored butter. Or make a pan sauce by adding 1/2 cup liquid to the skillet; boil until the liquid is reduced to about 1/4 cup. Tilting the skillet so that the reduced liquid is at one side of the pan, whisk in butter or other enrichments until the sauce is smooth and glossy.
- Butter:
- Mash the horseradish and butter into a paste. Add the vinegar and season to taste with salt and pepper. Smear a tablespoon of flavored butter over each portion and serve immediately.
SEARED BEEF TENDERLOIN MINI SANDWICHES WITH MUSTARD-HORSERADISH
These mini sandwiches are a great beef tenderloin appetizer. Serving beef tenderloin as an appetizer is an elegant, yet budget-friendly way of enjoying a pricey cut of meat. GOOD TO KNOW: While most appetizers are fat-bombs, the lean beef tenderloin has half the fat as a serving of Swedish meatballs. The combination of protein and carbohydrates will satisfy, but try a multigrain baguette for extra fiber.
Provided by ElizabethKnicely
Categories Steak
Time 40m
Yield 16 mini sandwiches, 16 serving(s)
Number Of Ingredients 12
Steps:
- Combine first 4 ingredients, stirring well with a whisk. Cover and chill.
- Secure beef at 2-inch intervals with cooking twine. Sprinkle beef with pepper. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add beef to pan; cook 15 minutes or until desired degree of doneness, turning frequently. Let stand 15 minutes. Cut into 16 slices. Sprinle with lemon juice.
- Arrange watercress evenly on bread slices. Place 1 beef slice and about 1 tablespoon chilled sauce over each bread slice. Arrange capers and cheese evenly over sauce.
Nutrition Facts : Calories 176.1, Fat 9.2, SaturatedFat 3.8, Cholesterol 39.9, Sodium 234.5, Carbohydrate 10.8, Fiber 0.7, Sugar 1.4, Protein 12.2
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- Cut steak into 4 equal pieces. Cut 2 garlic cloves in half, and rub both sides of each steak with garlic. Place a large nonstick skillet or grill pan coated with cooking spray over high heat until hot. Add steaks; cook 4 minutes. Turn steaks, and cook 3 minutes. Reduce heat to medium; sprinkle steaks with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Cook 2 minutes or to desired degree of doneness.
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