Print

Pan Roasted Beef Tenderloin Medallions with Tomato Relish and Horseradish Cream Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 68 reviews

This Pan Roasted Beef Tenderloin Medallions recipe offers succulent, perfectly cooked beef tenderloin medallions seared in a cast iron skillet and finished in the oven. Enhanced with a flavorful tomato relish and a zesty horseradish cream sauce, this dish provides a gourmet experience ideal for a special dinner or elegant meal.

Ingredients

Beef Tenderloin Medallions

  • 4 beef tenderloin medallions (8 ounces each)
  • ½ tablespoon olive oil
  • 1 teaspoon sea salt (flaky)
  • 1 teaspoon black pepper (freshly cracked)
  • ¼ teaspoon cayenne pepper
  • 2 tablespoons butter
  • 4 cloves garlic (crushed)

Tomato Relish

  • ½ red onion (chopped)
  • 2 serrano chilies (seeded and chopped)
  • 1 cup grape tomatoes (medley, halved)
  • 1 teaspoon white wine vinegar
  • 2 tablespoons fresh basil (chopped)

Horseradish Cream

  • ½ cup sour cream
  • 1 teaspoon garlic (minced)
  • 1 tablespoon horseradish

Instructions

  1. Prepare the Medallions: Season both sides of the beef tenderloin medallions with flaky sea salt and freshly cracked black pepper. Tie the steaks using cooking twine around the sides to help them maintain their shape as medallions.
  2. Season and Rest: Allow the steaks to come to room temperature over 30 to 45 minutes so the salt melts into the meat. Lightly season the medallions with cayenne pepper for a hint of spice.
  3. Preheat Equipment: Preheat a cast iron skillet over medium-high heat for searing the medallions. Also, preheat your oven to 250°F and a second skillet over medium heat for later use.
  4. Sear the Medallions: Add the olive oil to the hot cast iron skillet and sear the medallions for 3 minutes on one side. Flip the steaks, add butter and crushed garlic to the pan, and sear for an additional 3 minutes while spooning the melted butter over the steaks to baste them.
  5. Finish and Oven Cook: Remove the skillet from heat and place the crushed garlic on top of each medallion. Then transfer the skillet to the preheated oven and cook the medallions for 8 to 11 minutes—8 to 10 minutes for medium rare or 10 to 11 minutes for medium doneness—adjusting to your preferred level.
  6. Prepare the Tomato Relish: While the steaks are in the oven, add the chopped red onion, serrano chilies, and halved grape tomatoes to a food processor. Pulse gently 2 to 3 times to break up the vegetables slightly, keeping texture.
  7. Cook Relish: Transfer the pulsed vegetables to a saucepan with white wine vinegar and simmer over medium-low heat for 5 minutes. Remove from heat, stir in freshly chopped basil, and set aside.
  8. Make Horseradish Cream: In a small bowl, whisk together horseradish, sour cream, and minced garlic until smooth and well combined.
  9. Plate and Serve: To serve, plate the beef tenderloin medallions over a bed of the warm tomato relish, and top each medallion with a dollop of the horseradish cream. Enjoy immediately.

Notes

  • Allowing the steaks to come to room temperature before cooking improves even cooking.
  • Tying the medallions with twine helps maintain their shape during cooking.
  • Adjust cayenne pepper amount to control spice level.
  • Use a cast iron skillet for best heat retention and searing results.
  • Oven cooking times depend on steak thickness and desired doneness; use a meat thermometer if unsure.
  • The tomato relish can be made ahead and gently reheated before plating.
  • For a milder horseradish cream, reduce the horseradish quantity.
  • Let meat rest briefly before slicing to retain juices.

Find it online: https://justsosavory.com/pan-roasted-beef-tenderloin-medallions-with-tomato-relish-and-horseradish-cream-recipe/