Petite Filet of Beef with Horseradish Cream | Recipe | Beef Medallions


With the price tag associated with beef tenderloin, I serve it only on special occasions where it takes center stage.  A petite filet of beef is a great alternative when you want to serve something that looks classy without the high price tag.  It's perfect for a random weeknight or when having a brunch buffet. 

When cut into medallions, filet of beef has an elegant feel and looks similar to beef tenderloin.  While it's made from beef shoulder, it tastes great, is very tender and requires little cooking time.  Serve horseradish cream along side for some extra "umph."

Note: Petite filet of beef has a similar look and shape to pork tenderloin before being cooked.  It's long and somewhat narrow.  Similar to pork tenderloin, one tenderloin comes with two pieces.  The recipe below calls for a 2 lb filet, meaning the two pieces combined should total 2 lbs.

Petite Filet of Beef with Horseradish Cream Recipe
Yields: approx 24 medallions

2 lb filet of beef, see notes above
1 small yellow onion, minced
4 cloves garlic, minced
2 Tbsp butter
salt and freshly cracked pepper
1 c sour cream
4 Tbsp horseradish

1. Preheat oven to 425 degrees F.  Let filet of beef sit at room temperature for 20-30 minutes.  Combine onion and in a small bowl.  Set aside. 
2. Pat tenderloins dry.  Season very well with salt and freshly cracked pepper.  Spread onion mixture over tenderloins.
3. Heat butter in a large oven-proof skillet over Medium-High heat.  When very hot, add tenderloins and brown on both sides, about 3 minutes per side.
4.  Transfer to oven and cook 15-20 minutes, until an instant-read thermometer registers 160 degrees F for Medium doneness.
5. Remove from oven and allow to rest for 5-10 minutes to reabsorb the juices.  In the meantime, make horseradish cream by combining sour cream horseradish; mix well.
6. Slice filet into medallions.  Serve along with horseradish cream.

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