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beef fillet medallions olive oil kosher salt freshly ground black pepper shallots garlic white wine vinegar parsley fresh cilantro chives tarragon extra-virgin olive oil white wine vinegar kosher salt freshly ground black pepper
Viewed: 49 - Published at: 5 years agoIngredients
- 4 beef fillet medallions, (about 6 to 8 ounces each)
- Olive oil, for brushing
- 2 teaspoons kosher salt
- Freshly ground black pepper
- 3 shallots, sliced
- 2 cloves garlic
- 1/4 cup white wine vinegar
- 1 cup fresh flat-leaf parsley leaves
- 1/2 cup fresh cilantro leaves
- 1/4 cup chopped chives
- 1/4 cup fresh tarragon leaves
- 3/4 cup extra-virgin olive oil, plus more for brushing steak
- 1/4 cup white wine vinegar
- 1 1/4 teaspoons kosher salt
- Freshly ground black pepper
Method
- A half-hour before cooking, remove the medallions from refrigerator.
- Sauce: Put the shallots, garlic, vinegar, and all the herbs in a food processor and pulse until herbs are minced, with the motor running slowly drizzle in the olive oil until you have a thick sauce.
- Season with salt and pepper and the sauce is ready to serve.
- Prepare a grill or a stove top grill pan with a medium-high heat fire.
- Brush meat lightly with olive oil and season with salt and pepper.
- Place medallions on the grill and cook, without moving, until nice grill marks appear, about 4 minutes.
- Turn the medallions and continue to grill until an instant-read thermometer inserted into the medallions sideways registers about 120 degrees F, about 3 to 4 minutes more.
- Set aside on a cutting board to rest for 5 minutes before serving.
- Divide medallions among plates and drizzle with some of the sauce.
- Serve.
- Pass the remaining sauce at the table.
