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Beef Medaillons With Horseradish Cream Recipe
|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|
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 mg
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
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.