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Beef Medallions with Fresh Horseradish Cream – Perfect for the Middle of Fallmer

This time of year can be a little schizophrenic for a cook. We’ve not quite let go of summer and its fast, fresh food; but at the same time, the cooler weather has us craving hearty, more comforting fall fare. This beef medallions with fresh horseradish cream recipe is delicious nod to that kind of seasonal culinary dilemma.

The combination of the sweet, juicy tomato salad base, along with the seared beef, and aromatic sauce works whether you’re enjoying it on a warm autumn day, or cold, rainy night. My only regret is I didn’t have any crusty bread around to soak up all those incredible juices. That's a rookie mistake any time of year!

Like I said in the video, horseradish is easy to find these days, especially in the higher-end grocery chains. It’s usually sold by the pound, so don’t be afraid to ask the produce person to cut you off a smaller piece, as the roots can get pretty big. If you’ve never used fresh horseradish before, I hope you check it out soon. Enjoy!

Ingredients for 2 portions:

2 tbsp vegetable oil for frying

4 pieces (about 3-oz each) beef top sirloin, pounded into 1/4-inch thick medallions

salt, pepper, and cayenne to taste

flour as needed

2 cups cherry tomatoes, quartered

1 tbsp rice vinegar

1/2 tsp salt

1/4 tsp sugar

freshly ground black pepper to taste

For the horseradish cream:

1/3 cup crème fraiche

2 tbsp freshly, finely grated horseradish root

pinch of salt

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