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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