Beef Tenderloin Medallions with a Rosemary & Thyme
Category
Entrees - Maindishes
Sub
Category
None
Servings
4
Ingredients
1/2 cup loosely packed medium-finely chopped fresh flat-leaf parsley
2 Tbs. medium-finely chopped fresh rosemary
1-1/2 Tbs. lightly chopped fresh thyme
1-1/2 tsp. kosher salt
Coarsely ground black pepper
8 beef tenderloin medallions (2-1/4 lb. total), 3/4 inch thick
1/4 cup olive oil; more as needed
Instructions
Using your fingers, thoroughly mix the parsley, rosemary, thyme, salt, and several grinds of pepper in a shallow baking dish or pie pan. Gently flatten the medallions between your hands to about 1/2 inch thick. Coat the medallions with the herb mixture by pressing them gently into the herb mixture on one side, then on the other.
Heat the olive oil in a large (12-inch) skillet over high heat. When the first wisp of smoke rises from the oil, use tongs to set four medallions in the pan in a single layer. Cook until the herbs on the bottom turn very deep brown, 2 to 3 min. Turn the medallions over and cook the other side to the same deep brown, about 2 min.; this should give you medium-rare medallions. Scrape out any stuck-on bits, add a bit more oil to the pan, let it get hot, and cook the other four medallions. To test for doneness, cut a small slit into a medallion and peek inside; remember that the meat continues to cook as it rests. Transfer the medallions to a warm platter and let them rest in a warm place, such as the back of the stove, for 5 min. before serving.
nutrition information (per serving)-
Calories (kcal)- 530; Fat (g)- fat g 36; Fat Calories (kcal)- 330; Saturated Fat (g)- sat fat g 10; Protein (g)- protein g 55; Monounsaturated Fat (g)- 19; Carbohydrates (g)- carbs g 1; Polyunsaturated Fat (g)- 2; Sodium (mg)- sodium mg 840; Cholesterol (mg)- cholesterol mg 165; Fiber (g)- fiber g 1;
Originally Submitted
11/28/2014
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