Posted by: DancingQueen | December 16, 2009

Beef Two Ways

Beef Two Ways: The Finished Product

Beef Two Ways: The Finished Product

Beef Two Ways transforms 2.3 pounds of 3/4″ sliced beef chuck medallions into a delicious tower of beef.  Beef strips with lightly caramelized onions makes the bed (under which you could start with rice and/or veggies), upon this foundation, two beef medallions were balanced and layered with a horseradish sauce and flat leaf parsley for garnish.

Beef Two Ways

Beef Two Ways: Seasoned With Salt

Beef Two Ways: Seared

Beef Two Ways: Seared Medallions

Beef Two Ways: Medallions With Mixture

Beef Two Ways: Medallions With Mixture

Beef Two Ways: Thinly Sliced With Onion

Beef Two Ways: Thinly Sliced With Onion

Prepare all the beef by blotting away the moisture and seasoning with salt.  Lightly oil a cast-iron skillet (canola oil in this case, a few table spoons) and after heating the pan on Medium-High, add half the medallions.  Sear on both sides and then set on a plate and let rest while you sear the other half of the medallions.  If the pan fills with juices from the meat, wash quickly with hot water between sets of beef and dry (carefully) with a thick paper towel (don’t burn yourself), re-oil lightly and add second batch.  After second batch is set to rest, thinly slice the first batch against the grain of the meat and quickly chop an onion or two (two medium yellows were used above).  Add onions to pan and set to medium-heat.  Let sit for approximately 2 minutes, stir, 2 more minutes, check for golden-brown color and sweet flavor.  Spoon over sliced meat and mix.  Make horseradish mixture and spoon over medallions, reheat quickly in pan (1 minute).  Plate sliced meat and onions first, add a medallion or two, some extra sauce and a sprig of parsley for decoration.

Beef Two Ways: The Finished Product

Beef Two Ways: The Finished Product

Sweet Horseradish Mix

2 tablespoons horseradish
2 tablespoons dijon mustard
1 tablespoons honey
5 sprigs parsley, flat-leaf, stem removed
2 tablespoons bread crumbs, seasoned
1 tablespoons light brown sugar
pinch salt
pinch pepper, fresh ground
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