Recette
Nutrition facts
per 1 serving
Amount % DV*
Calories 340
Fat 10 g 15 %
Saturated 3 g
+ Trans 0,2 g
16 %
Polyunsaturated 0 g
Omega-3 0 g
Omega-6 0 g
 
Monounsaturated 0 g
Cholesterol 85 mg  
Sodium 370 mg 15 %
Carbohydrates 16 g 5 %
  Fibres 4 g 16 %
  Sugars 9 g
Protein 46 g
Vitamin A 160 %
Vitamin C 10 %
Calcium 10 %
Iron 30 %
* DV = daily value

Smoked Paprika Beef Sirloin Medallions

Time required: Over 60 minutes
Yield : 4 servings Prep Time: 15 minutes
Level : Easy Cook Time: 15 minutes
Marinating time: 30 minutes

INGREDIENTS

  • 5 mL (1 tsp.) each: crushed peppercorns and coriander seeds
  • 5 mL (1 tsp.) each: onion salt and smoked paprika
  • 15 mL (1 tbsp.) packed brown sugar
  • 4 beef sirloin medallions

Herbed carrots

  • 8 carrots, halved lengthwise, blanched 3 minutes Drizzle of olive oil
  • 15 mL (1 tbsp.) each: coarsely chopped fresh flat-leaf parsley, chives and tarragon

Garnish

  • Splash of lemon juice
  • Fleur de sel to taste

PREPARATION

In a small bowl, stir together pepper, coriander, onion salt, paprika and brown sugar. Coat beef medallions on both sides with this spice mixture. Cover with plastic wrap and refrigerate for 30 minutes.

Preheat barbecue at high heat.

Remove medallions from fridge and let rest at room temperature for 15 minutes.

In the meantime, toss carrots with a little oil to coat well. Place beef medallions and carrots on oiled barbecue grill. Cook medallions and carrots for 4 to 6 minutes per side, or until desired doneness.

Remove medallions. Cover with foil and let rest for 5 minutes.

Place carrots in a bowl; add parsley, chives, tarragon, lemon juice, and salt to taste.

Serve beef medallions and carrots with baked potatoes or a chunk of crusty whole grain bread.

Variation: For Mexican-style beef medallions, replace the smoked paprika by chili powder. Serve with chunks of grilled corn on the cob.