Beef Medallion with Roasted Sauce

Dolores Platt
Dolores Platt
Prepare these delicious juicy medallions with roasted sauce. They are very easy to make and have a rich buttery flavor that pairs perfectly with the spicy sauce.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
5
Servings
  • 5 rump steaks, in medallions
  • salt and pepper salt and pepper
  • 2 tablespoons butter, cut into cubes 2 tablespoons butter, cut into cubes
  • salsa, roasted sauce
Preparation
10 mins
30 mins
Medium
  • Preheat the oven to 220º C / 450º F. If you don't have a cast iron pan, place a metal tray inside the oven.
  • Heat a pan over high heat. Pat the medallions dry and season with salt and pepper.
  • When the pan is very hot, add the butter and place the medallions for 20 seconds on each side, sealing each piece.
  • Place the sealed medallions in the cast iron pan that you had in the oven. Leave the meat in the oven for 2 minutes on each side for medium doneness. For every additional minute you leave the meat in the oven, the doneness will rise to medium-well, and another minute more will make it well done.
  • Remove the meat from the oven and wrap it in aluminum foil; let it rest for 1 minute, and it will release its juices.
  • While the meat rests, pour the roasted sauce into the pan where you sealed the medallions; this allows the sauce to absorb the flavors from the meat juices.
  • Serve the meat, then add the roasted sauce on top.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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