Pan Roasted Beef Tenderloin Medallions with Tomato Relish

Step 1

Season both sides of the steak with salt and pepper. Tie steaks using cooking twine around the sides to form into medallions. Allow steaks to come to room temperature and the salt to melt into the meat. (About 30 minutes) then, season lightly with cayenne pepper.

Step 2

Preheat a frying pan over medium high heat. (For the steak) Preheat the oven to 250 degrees F. Preheat a second frying pan over medium heat. (For the tomato relish)

Step 3

Once the cast iron skillet is hot, sear the medallions for 3 minutes, then flip. Add the butter and crushed garlic and sear for 3 more minutes, spooning butter over the steaks as they sear. Remove from heat and place crushed garlic on top of each.

Step 4

Place into the oven and cook for 8-10 minutes. (8-10 minutes for medium rare, 10 to11 minutes for medium) *check steak internal temp with a meat thermometer as cooking times may vary*

Step 5

While the steak is cooking, prepare tomato relish. Add chopped red onion, peppers, and cherry tomatoes to a food processor. Pulse 2 to 3 times to lightly break up the vegetables. Add to a saucepan with white wine vinegar and cook for 5 minutes over medium low heat. Remove from heat and add to a small bowl. Stir in chopped basil and set aside.

Step 6

Add horseradish, sour cream, and minced garlic to a small bowl and whisk to combine.

Step 7

Plate the steak over the tomato relish and top with horseradish cream.