
Beef Medallions with Horseradish Herb Sauce
Beef
2 pounds Shoulder Petite Tender
Shoulder Petite Tender – Juicy and tender. It is similar to filet mignon but more affordable.
- Stone ground mustard.
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Thyme
- 1/2 tsp Paprika
- 1 tsp Real Salt
- 1/2 tsp Pepper
- 1 pound of mushrooms, sliced
- Butter
Horseradish Herb Sauce Ingredients
- 2 eggs plus 2 egg yolks (pasture-raised, organic)
- 3-4 Tbs Gold’s Prepared Horseradish (I got mine from the refrigerated section of Whole Foods)
- 1 Tbs fresh lemon juice
- 1 Tbs white wine vinegar
- 1 tsp dry mustard powder
- 3/4 cup Avocado Oil
Directions
Horseradish Herb Sauce
In a food processor add
- 2 eggs plus 2 egg yolks (pasture-raised, organic)
- 3-4 Tbs Gold’s Prepared Horseradish
- 1 Tbs fresh lemon juice
- 1 Tbs white wine vinegar
- 1 tsp dry mustard powder
- Salt and Pepper
Turn food processor on to mix.
While the food processor is running, very (very!) slowly add 3/4 cup avocado oil until the sauce thickens.
Taste and adjust seasoning with salt, pepper.
Refrigerate. Make ahead and store up to one week.
Meat
- Rinse meat and pat dry.
- Rub with stone ground mustard to coat thinly on all sides.
- Mix spices.
- Rub meat with spice mixture.
- Place in glass dish, cover and marinate one hour up to 24 hours.
- Heat skillet and melt 2 Tbs butter.
- Cook beef for 10-15 minutes.
- Flip meat occasionally, browning on all sides.
- Use a meat thermometer to verify that meat is 140 degrees in the center.
- Let rest 10 minutes, covered.
- Slice into medallions.
- Serve with horseradish herb sauce and mushrooms.
Mushrooms (prepare while meat is cooking)
- Heat skillet and melt 1 Tbs butter.
- Sauté Mushrooms.
- Keep warm to serve with meat.
…
A shoulder tender also called beef shoulder petite tender, beef shoulder tender petite roast, bistro filet, rat or teres major steak is a US cut of beef of the teres major muscle from the blade of the shoulder (chuck).
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