|per 1 serving|
|Fat 10 g||15 %|
|Saturated 3 g
+ Trans 0,2 g
|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 %|
|* DV = daily value|
Smoked Paprika Beef Sirloin Medallions
|Yield : 4 servings||Prep Time: 15 minutes|
|Level : Easy||Cook Time: 15 minutes|
|Marinating time: 30 minutes|
- 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
- 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
- Splash of lemon juice
- Fleur de sel to taste
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.