Beef Medallions with Horseradish Cream

prep time:: 1 hour + 4 hours marinade
total time:: 5 hours

Makes 4 servings

Connie Reeves

Elegant meal for a festive occasion

ingredients

Beef Tenderloins

1/4 c red wine vinegar
2 T vegetable oil
1/4 tsp dried thyme (or 3/4 tsp. fresh)
1/4 tsp salt
1/4 tsp pepper
4 (4-oz) beef tenderloin steaks

Glazed Carrots

1 pkg baby carrots
4 T butter
1/2 tsp salt
1/2 tsp ground nutmeg
1/4 tsp ground white pepper

Horseradish Cream

1 1/4 c whipping cream
2 1/2 T prepared horseradish
1/8 tsp salt
1/8 tsp pepper
pinch of ground nutmeg

directions

Prepare meat marinade

Combine vinegar, oil, thyme, salt, and pepper in shallow dish. Add steaks, turning to coat both sides. Cover and marinate in refrigerator for 4 hours, turning once.

Prepare the horseradish cream

Cook whipping cream in medium saucepan over medium heat until reduced to 3/4 c (about 15 min). Stir in horseradish, salt, pepper, and nutmeg. Cook, stirring constantly, just until mixture is thoroughly heated.

Prepare the glazed carrots

In medium saucepan, cover carrots with water, bring to a boil, then cook on medium heat until done (approx 20 minutes). Drain and return to saucepan. Add butter, salt, nutmeg, and white pepper. Stir and keep warm.

Broil and serve

Remove steaks from marinade, reserving marinade. Broil steaks 3 inches from heat 3 to 4 minutes on each side or to desired degree of doneness, basting with marinade just before turning. Serve with horseradish cream and carrots.