Oven Roasted Tender Medallions with Rosemary Horseradish Mayo

Oven Roasted Tender Medallions with Rosemary Horseradish Mayo requires approximately 1 hour and 40 minutes from start to finish. This recipe makes 4 servings with 68 calories, 5g of protein, and 4g of fat each. For 68 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. 13 people have made this recipe and would make it again. A mixture of mustard powder, fresh rosemary, macadamia nut oil, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Freerange Human. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. Taking all factors into account, this recipe earns a spoonacular score of 31%, which is rather bad. Similar recipes include Tender Oven Roasted Pork and Veggies, Oven Roasted Salmon with Parmesan-Mayo Crust, and Rosemary chicken with oven-roasted ratatouille.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 90 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Rinse beef and pat dry.Rub mustard on beef until it is fully covered with a thin layer. This will allow the rub to stick to the meat better and won't affect your flavor profile (thanks CC for that tip).Liberally coat beef with smoked paprika rub.Place meat in glass container and marinate for 1 hour or as long as overnight.Once meat is finished marinating, allow it to come up to room temperature for even cooking.While meat is resting, preheat oven to 250° F and place a skillet on high heat and add tallow.When skillet is smoking hot, sear beef on all sides so seal in the flavorPlace beef on a sheet pan with a rack on top and place in the oven. The rack will keep the beef slightly elevated and allow air to flow all around the beef for even cooking.Roast in the oven until desired doneness. Ideally an internal temperature of 140° F should be reached for medium rare. To ensure accuracy, I use an oven safe meat thermometer. Let beef rest for 5-10 minutes and slice into medallions. Serve with Rosemary Horseradish MayoIn a food processor, combine all ingredients except oil. Pulse until thoroughly combined.Add oil slowly, 1 tbs at a time to egg mixture and process. If you have a food processor, you can pour it through the dripper hole to control the flow.If you add oil all at once, you will not get emulsified mayo but oily eggs instead.Serve over tender medallions

 

Step by step:

1. Rinse beef and pat dry.Rub mustard on beef until it is fully covered with a thin layer. This will allow the rub to stick to the meat better and won't affect your flavor profile (thanks CC for that tip).Liberally coat beef with smoked paprika rub.

2. Place meat in glass container and marinate for 1 hour or as long as overnight.Once meat is finished marinating, allow it to come up to room temperature for even cooking.While meat is resting, preheat oven to 250° F and place a skillet on high heat and add tallow.When skillet is smoking hot, sear beef on all sides so seal in the flavor

3. Place beef on a sheet pan with a rack on top and place in the oven. The rack will keep the beef slightly elevated and allow air to flow all around the beef for even cooking.Roast in the oven until desired doneness. Ideally an internal temperature of 140° F should be reached for medium rare. To ensure accuracy, I use an oven safe meat thermometer.

4. Let beef rest for 5-10 minutes and slice into medallions.

5. Serve with Rosemary Horseradish Mayo

6. In a food processor, combine all ingredients except oil. Pulse until thoroughly combined.

7. Add oil slowly, 1 tbs at a time to egg mixture and process. If you have a food processor, you can pour it through the dripper hole to control the flow.If you add oil all at once, you will not get emulsified mayo but oily eggs instead.

8. Serve over tender medallions

Nutrition Information:

covered percent of daily need