Seared Beef Medallions with Aromatic Herb Crust
Experience the exquisite simplicity of perfectly seared beef medallions, boasting a beautiful golden-brown crust that crackles with aromatic dried herbs. Each bite reveals a tender, juicy interior, a testament to precise cooking and the inherent quality of the beef itself. The subtle perfume of rosemary and thyme elevates the natural savory notes, creating a harmonious blend that is both comforting and sophisticated. This dish celebrates the art of restraint, allowing the premium beef to shine, making it an unforgettable culinary journey that is both elegant and deeply satisfying.
Ingredients
- •350 grams beef tenderloin or sirloin, cut into 2 medallions
- •15 ml olive oil
- •5 grams sea salt
- •3 grams freshly ground black pepper
- •2 grams garlic powder
- •2 grams dried rosemary, crushed
- •2 grams dried thyme
- •Optional: 1 gram dried parsley for garnish
Dietary Info
Instructions
- 1
Pat the beef medallions thoroughly dry with paper towels, this is crucial for achieving a perfect sear.
- 2
In a small bowl, combine the sea salt, black pepper, garlic powder, dried rosemary, and dried thyme to create the aromatic herb crust seasoning.
- 3
Generously season both sides of each beef medallion with the herb mixture, pressing gently to ensure it adheres.
- 4
Heat the olive oil in a heavy-bottomed skillet or cast iron pan over medium-high heat until it just begins to smoke, approximately 2-3 minutes.
- 5
Carefully place the seasoned beef medallions into the hot skillet. Sear for 3-4 minutes per side for medium-rare, or adjust timing to your desired doneness, ensuring a rich, dark crust forms.
- 6
Remove the medallions from the skillet and place them on a cutting board. Tent loosely with foil and allow them to rest for at least 5-7 minutes; this allows the juices to redistribute, ensuring maximum tenderness.
- 7
Slice the medallions against the grain, if desired, or serve whole. Garnish with optional dried parsley before serving immediately.
- 8
Enjoy this simple yet profoundly flavorful dish, celebrating the beef's natural richness.
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