Grilled Beef Medallion Recipes

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GRILLED BEEF TENDERLOIN



Grilled Beef Tenderloin image

Provided by Food Network Kitchen

Categories     main-dish

Time 18m

Yield 4 servings

Number Of Ingredients 14

4 beef fillet medallions, (about 6 to 8 ounces each)
Olive oil, for brushing
2 teaspoons kosher salt
Freshly ground black pepper
3 shallots, sliced
2 cloves garlic
1/4 cup white wine vinegar
1 cup fresh flat-leaf parsley leaves
1/2 cup fresh cilantro leaves
1/4 cup chopped chives
1/4 cup fresh tarragon leaves
3/4 cup extra-virgin olive oil, plus more for brushing steak
1 1/4 teaspoons kosher salt
Freshly ground black pepper

Steps:

  • A half-hour before cooking, remove the medallions from refrigerator.
  • Sauce: Put the shallots, garlic, vinegar, and all the herbs in a food processor and pulse until herbs are minced, with the motor running slowly drizzle in the olive oil until you have a thick sauce. Season with salt and pepper and the sauce is ready to serve.
  • Prepare a grill or a stove top grill pan with a medium-high heat fire.
  • Brush meat lightly with olive oil and season with salt and pepper. Place medallions on the grill and cook, without moving, until nice grill marks appear, about 4 minutes. Turn the medallions and continue to grill until an instant-read thermometer inserted into the medallions sideways registers about 120 degrees F, about 3 to 4 minutes more. Set aside on a cutting board to rest for 5 minutes before serving.
  • Divide medallions among plates and drizzle with some of the sauce. Serve. Pass the remaining sauce at the table.

BEEF TENDERLOIN MEDALLIONS WITH RED WINE REDUCTION



Beef Tenderloin Medallions with Red Wine Reduction image

CUT FROM THE SHORT LOIN SECTION, beef tenderloin is a succulent cut of meat. Grilling adds flavor, and with a sprinkling of dried herbs and an intense red wine sauce, the beef is even more flavorful.

Yield serves 4

Number Of Ingredients 20

2 pounds beef tenderloin
1 teaspoon garlic powder
1 teaspoon kosher salt
1 tablespoon freshly ground black pepper, plus more to taste
1 teaspoon House Herbs (page 233) or other Italian herb blend
1 tablespoon extra-virgin olive oil
Sea salt to taste
Red Wine Reduction (recipe follows)
4 cups Chicken Stock (page 230) or store-bought low-sodium chicken broth
1 bottle (750 ml) red wine
1 bottle (750 ml) ruby port
1 sprig fresh thyme
1 sprig fresh rosemary
1/2 large yellow onion, quartered
1 carrot, roughly chopped
1 sweet apple, such as Fuji, cored and quartered
4 tablespoons (1/2 stick) unsalted butter
Kosher salt and freshly ground black pepper to taste
Pinch of sugar as needed
(makes about 1/2 cup)

Steps:

  • Rub each side of the tenderloin with the garlic powder, kosher salt, pepper, and herbs. Set aside for 30 minutes. Just prior to grilling, drizzle the tenderloin all over with the olive oil, evenly coating it.
  • Preheat the oven to 400°F.
  • Prepare your grill by scraping it, oiling it, and heating it to high.
  • When the grill is as hot as possible, place the tenderloin in the center. If you are using a charcoal grill, place the tenderloin on the grill directly over the hot coals. Sear each side for 1 minute, moving the meat to a new spot on the grill each time you turn it. Cook each side of the tenderloin just long enough to sear it, not cook it through.
  • Remove the tenderloin from the grill and place it on a baking sheet. Roast it in the oven for 20 to 25 minutes for medium-rare. A meat thermometer inserted in the thickest part of the meat should read 115˚F. Remove the meat from the oven, transfer it to a cutting board, and let it rest for 10 to 15 minutes before slicing.
  • To serve, slice the tenderloin into 1/2- to 1-inch medallions. Divide the medallions among 4 plates and sprinkle with sea salt and pepper. Drizzle the red wine reduction on top.
  • In a large saucepan, combine the chicken stock, wine, port, thyme, rosemary, onion, carrot, and apple. Bring to a boil, reduce the heat to low, and simmer for 30 minutes.
  • Strain the mixture, discarding the solids. Return the liquid to the pan, increase the heat to high, and boil for 30 minutes. Reduce the heat to medium-low and simmer until the liquid reduces to 1/2 cup, about 20 minutes. Watch the sauce carefully; it can burn if it is reduced too much.
  • Remove the pan from the heat. Add the butter and whisk until it is melted, about 1 minute. Taste and add salt and pepper as needed. If the sauce tastes sharp, add a pinch of sugar.
  • The tenderloin can be seared on the grill several hours before cooking it. For dinner parties, sear the tenderloin before the party and then finish it in the oven.

GRILLED BEEF TENDERLOIN WITH HERB-GARLIC-PEPPER COATING



Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating image

Rosemary, thyme, and garlic season a whole beef tenderloin which is then grilled to a rosy pink.

Provided by USA WEEKEND Pam Anderson

Categories     Main Dish Recipes     Roast Recipes

Time 1h25m

Yield 13

Number Of Ingredients 7

1 (5 pound) whole beef tenderloin
6 tablespoons olive oil
8 large garlic cloves, minced
2 tablespoons minced fresh rosemary
1 tablespoon dried thyme leaves
2 tablespoons coarsely ground black pepper
1 tablespoon salt

Steps:

  • Prepare beef: Trim off excess fat with a sharp knife. Fold thin tip end under to approximate the thickness of the rest of the roast. Tie with butcher's twine, then keep tying the roast with twine every 11/2 to 2 inches (to help the roast keep its shape). Snip silverskin with scissors to keep roast from bowing during cooking. Then, mix oil, garlic, rosemary, thyme, pepper and salt; rub over roast to coat. Set meat aside.
  • Either build a charcoal fire in half the grill or turn all gas burners on high for 10 minutes. Lubricate grate with an oil-soaked rag using tongs. Place beef on hot rack and close lid; grill until well-seared, about 5 minutes. Turn meat and close lid; grill until well-seared on second side, another 5 minutes.
  • Move meat to the charcoal grill's cool side, or turn off burner directly underneath the meat and turn remaining one or two burners (depending on grill style) to medium. Cook until a meat thermometer inserted in the thickest section registers 130 degrees for rosy pink, 45 to 60 minutes, depending on tenderloin size and grill. Let meat rest 15 minutes before carving.

Nutrition Facts : Calories 364.3 calories, Carbohydrate 1.9 g, Cholesterol 88.9 mg, Fat 27.3 g, Fiber 0.5 g, Protein 26.5 g, SaturatedFat 9.1 g, Sodium 599 mg

BEEF MEDALLIONS WITH CARAMELIZED PAN SAUCE



Beef Medallions with Caramelized Pan Sauce image

This is one of those dishes that unless someone watched you make it, they'd never believe how fast and simple it is to prepare. By the way, this wonderful sauce would work just as well with pork, veal, or chicken.

Provided by Chef John

Categories     Everyday Cooking

Time 35m

Yield 4

Number Of Ingredients 12

2 pounds beef tenderloin, trimmed, cut into 8 (4-ounce) medallions
salt and freshly ground black pepper to taste
1 tablespoon vegetable oil
8 sliced fresh mushrooms
1 tablespoon unsalted butter
1 tablespoon olive oil
1 pinch salt
½ cup tomato sauce
⅓ cup Marsala wine
1 cup chicken broth
2 teaspoons chopped fresh oregano
1 ½ tablespoons chilled unsalted butter, cut into cubes

Steps:

  • Season beef medallions with salt and pepper to taste and set aside.
  • Heat vegetable oil in a skillet over high heat. Cook beef until browned, about 2 minutes per side. Remove beef to a warm plate.
  • Reduce heat to medium; cook and stir mushrooms, 1 tablespoon unsalted butter, olive oil, and a pinch of salt in the skillet until mushrooms are very well browned, about 10 minutes.
  • Mix in tomato sauce; cook and stir until tomato sauce thickens, about 5 minutes.
  • Pour in Marsala wine and increase heat to high. Cook, scraping browned bits from bottom of skillet. Once most of the wine has evaporated, stir in broth and bring to a boil; cook and stir until broth mixture has reduced by half, about 5 minutes.
  • Reduce heat to low and return beef to broth mixture; simmer until beef is cooked to medium-rare, about 2 to 3 minutes. Transfer beef to serving plates.
  • Remove skillet from heat. Cook and stir 1 1/2 tablespoons butter and oregano into the sauce until butter melts. Taste for seasoning and adjust if necessary.
  • Spoon sauce over beef and serve immediately.

Nutrition Facts : Calories 566.8 calories, Carbohydrate 6 g, Cholesterol 135.8 mg, Fat 41.5 g, Fiber 0.8 g, Protein 35.8 g, SaturatedFat 16.3 g, Sodium 484.4 mg, Sugar 3.7 g

GRILLED BEEF MEDALLION



Grilled Beef Medallion image

Tip: Use a meat thermometer when you cook your meat. The internal temperature of a rare steak is 60°C; medium 60°C and well done 71°C.

Provided by virtual_8030

Categories     Steak

Time 35m

Yield 4 serving(s)

Number Of Ingredients 18

200 g filet of beef, medallion
1/2 teaspoon salt, to taste
1/4 teaspoon black pepper, crushed
30 g button mushrooms, cut in half
30 g asparagus tips, blanched
10 g cherry tomatoes, cut in half
5 g chopped onions
5 ml white wine
20 ml olive oil
10 ml balsamic vinegar
5 g spring onions
5 g basil leaves, sliced
4 g salt, to taste
3 g black pepper, crushed
200 g potatoes, boiled, peeled & grated
5 g salt, to taste
3 g white pepper, power
5 g parsley, chopped

Steps:

  • Marinate the beef with salt and pepper; grill and cook, according to desired taste.
  • For the salsa, heat the oil in a pan and saute mushrooms and onion. Add white wine and cook for 30 seconds. Remove from the heat and leave it to cool.
  • Combine the olive oil and balsamic vinegar in a bowl and add the sauteed mushrooms, spring onion, basil, asparagus and cherry tomatoes. Mix all ingredients well and season with salt and pepper.
  • To make the potato cakes, combine the grated potatoes, salt, pepper and parsley.
  • Heat the oil in a pan and add metal ring (8cm diameter; 1-2cm high). Fill the ring to the brim with potato mixture and cook until golden brown on both sides.

Nutrition Facts : Calories 232.2, Fat 16.3, SaturatedFat 5.3, Cholesterol 35, Sodium 1198.9, Carbohydrate 10.8, Fiber 1.9, Sugar 0.8, Protein 10.6

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