Oven Roasted Tender Medallions with Rosemary Horseradish Mayo

Oven Roasted Tender Medallions with Rosemary Horseradish Mayo requires approximately 1 hour and 40 minutes from start to finish. This recipe makes 4 servings with 68 calories, 5g of protein, and 4g of fat each. For 68 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. 13 people have made this recipe and would make it again. A mixture of mustard powder, fresh rosemary, macadamia nut oil, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Freerange Human. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. Taking all factors into account, this recipe earns a spoonacular score of 31%, which is rather bad. Similar recipes include Tender Oven Roasted Pork and Veggies, Oven Roasted Salmon with Parmesan-Mayo Crust, and Rosemary chicken with oven-roasted ratatouille.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 90 minutes

 

Ingredients:

1 Tbs beef tallow

2 Tbs fresh rosemary, chopped

2 Tbs horseradish, grated

1 Tbs lemon juice

1 tsp mustard powder

3 Tbs smoked paprika blend

1 beef teres major roast

1 Tbs white wine vinegar

2 whole eggs

yellow mustard, enough to lightly cover roast

3/4 cup macadamia nut oil

1/4 cup MCT oil

Equipment:

frying pan

oven

kitchen thermometer

food processor

Cooking instruction summary:

Rinse beef and pat dry.Rub mustard on beef until it is fully covered with a thin layer. This will allow the rub to stick to the meat better and won't affect your flavor profile (thanks CC for that tip).Liberally coat beef with smoked paprika rub.Place meat in glass container and marinate for 1 hour or as long as overnight.Once meat is finished marinating, allow it to come up to room temperature for even cooking.While meat is resting, preheat oven to 250° F and place a skillet on high heat and add tallow.When skillet is smoking hot, sear beef on all sides so seal in the flavorPlace beef on a sheet pan with a rack on top and place in the oven. The rack will keep the beef slightly elevated and allow air to flow all around the beef for even cooking.Roast in the oven until desired doneness. Ideally an internal temperature of 140° F should be reached for medium rare. To ensure accuracy, I use an oven safe meat thermometer. Let beef rest for 5-10 minutes and slice into medallions. Serve with Rosemary Horseradish MayoIn a food processor, combine all ingredients except oil. Pulse until thoroughly combined.Add oil slowly, 1 tbs at a time to egg mixture and process. If you have a food processor, you can pour it through the dripper hole to control the flow.If you add oil all at once, you will not get emulsified mayo but oily eggs instead.Serve over tender medallions

 

Step by step:


1. Rinse beef and pat dry.Rub mustard on beef until it is fully covered with a thin layer. This will allow the rub to stick to the meat better and won't affect your flavor profile (thanks CC for that tip).Liberally coat beef with smoked paprika rub.

2. Place meat in glass container and marinate for 1 hour or as long as overnight.Once meat is finished marinating, allow it to come up to room temperature for even cooking.While meat is resting, preheat oven to 250° F and place a skillet on high heat and add tallow.When skillet is smoking hot, sear beef on all sides so seal in the flavor

3. Place beef on a sheet pan with a rack on top and place in the oven. The rack will keep the beef slightly elevated and allow air to flow all around the beef for even cooking.Roast in the oven until desired doneness. Ideally an internal temperature of 140° F should be reached for medium rare. To ensure accuracy, I use an oven safe meat thermometer.

4. Let beef rest for 5-10 minutes and slice into medallions.

5. Serve with Rosemary Horseradish Mayo

6. In a food processor, combine all ingredients except oil. Pulse until thoroughly combined.

7. Add oil slowly, 1 tbs at a time to egg mixture and process. If you have a food processor, you can pour it through the dripper hole to control the flow.If you add oil all at once, you will not get emulsified mayo but oily eggs instead.

8. Serve over tender medallions


Nutrition Information:

Quickview
562k Calories
4g Protein
59g Total Fat
4g Carbs
7% Health Score
Limit These
Calories
562k
28%

Fat
59g
92%

  Saturated Fat
5g
33%

Carbohydrates
4g
2%

  Sugar
1g
2%

Cholesterol
84mg
28%

Sodium
129mg
6%

Get Enough Of These
Protein
4g
9%

Vitamin E
11mg
77%

Vitamin A
2659IU
53%

Vitamin K
44µg
42%

Selenium
10µg
15%

Vitamin B2
0.18mg
10%

Iron
1mg
10%

Fiber
2g
10%

Vitamin B6
0.17mg
9%

Phosphorus
78mg
8%

Manganese
0.14mg
7%

Potassium
197mg
6%

Zinc
0.8mg
5%

Vitamin B5
0.52mg
5%

Folate
20µg
5%

Magnesium
19mg
5%

Vitamin B12
0.28µg
5%

Vitamin C
3mg
5%

Vitamin B3
0.79mg
4%

Calcium
36mg
4%

Copper
0.07mg
4%

Vitamin B1
0.05mg
3%

Vitamin D
0.44µg
3%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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