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Smoked Paprika Beef Sirloin Medallions

Smoked Paprika Beef Sirloin Medallions

Plats principaux | Facile | 1 heure 50 minutes
4 portions
Main course
Easy
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Nutrition Facts

  • Amount for serving % Daily Value
  • Calories 340
  • Lipides 10 g 15 %
    • Saturated fat  3 g
    • ++ Trans fat 0.2 g 16 %
  • Cholesterol 85 mg
  • Sodium  370 mg 15 %
  • Carbohydrate 4 g 16 %
    • Fibre  4 g 16 %
    • Sugars  9 g
  • Protein 46 g
    • Vitamin A 160 %
    • Vitamin C 10 %
    • Calcium 10 %
    • Iron 30 %
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Recipe details

Ingredients

Herbes carrots

GARNISH

Beef medallions

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Directions

  1. In a small bowl, stir together pepper, coriander, onion salt, paprika and brown sugar. Coat beef medallions on both sides with this spice mixture. C over withplastic wrap and refrigerate for 30 minutes.
  2. Preheat barbecue at high heat.
  3. Remove medallions from fridge and let rest at room temperature for 15 minutes.
  4. In the meantime, toss carrots with a little oil to coat well.
  5. Place beef medallions and carrots on oiled barbecue grill. Cook medallions and carrots for 4 to 6 minutes per side, or until desired doneness.
  6. Remove medallions. Cover with foil and let rest for 5 minutes.
  7. Place carrots in a bowl; add parsley, chives, tarragon, lemon juice, and salt to taste.
  8. 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.

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