Beef Medaillons With Horseradish Cream
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Vegetable oil||2 Tablespoon|
|Beef tenderloin steaks||16 Ounce|
|Carrots||1⁄2 Pound, scraped and cut into very thin strips|
|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.