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Beef Medaillons With Horseradish Cream

  Red wine vinegar 1⁄4 Cup (4 tbs)
  Vegetable oil 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Beef tenderloin steaks 16 Ounce
  Carrots 1⁄2 Pound, scraped and cut into very thin strips
  Butter/Margarine 2 Tablespoon
  Ground nutmeg 1⁄4 Teaspoon
  Ground white pepper 1⁄8 Teaspoon
  Horseradish cream 1 Tablespoon

Combine first 5 ingredients in a shallow dish.
Add steaks, turning to coat both sides.
Cover and marinate in refrigerator 4 hours, turning once.
Cook carrot in boiling water to cover 4 minutes or until crisp-tender; drain.
Combine carrot, butter, and next 3 ingredients, tossing to coat.
Set aside, and keep warm.
Remove steaks from marinade, reserving marinade.
Broil steaks 3 inches from heat (with electric oven door partially opened) 3 to 4 minutes on each side or to desired degree of doneness, basting with marinade just before turning.
Place 1 steak in center of each of 4 dinner plates.
Spoon 3 tablespoons Horseradish Cream along 1 side of each steak; spoon carrot mixture evenly along other side of each steak.
Garnish, if desired.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1318 Calories from Fat 770

% Daily Value*

Total Fat 86 g133%

Saturated Fat 30.7 g153.3%

Trans Fat 0 g

Cholesterol 368.4 mg122.8%

Sodium 974.5 mg40.6%

Total Carbohydrates 26 g8.7%

Dietary Fiber 6.8 g27.3%

Sugars 11.2 g

Protein 103 g205.8%

Vitamin A 772.8% Vitamin C 23.1%

Calcium 19.9% Iron 46.4%

*Based on a 2000 Calorie diet

Beef Medaillons With Horseradish Cream Recipe