Beef Medallions with Butter
For this recipe, you will need a couple of beef medallion slices and a generous amount of melted butter to soften the medallions on the inside. Ask your butcher to cut the beef into about half-inch thick slices to get a nice and tender piece of meat with a deliciously crispy outside.
Grilling the medallions is similar to any other steak – you need a strong open fire which will briefly sear the pieces while keeping them medium rare on the inside. If you prefer your medallions well done, grill for a couple of minutes more and vice versa. Simply season them with some salt and pepper to taste and serve with a good slice of butter and some vegetables.
5 pieces (about half-inch thick) beef medallions
¼ cup melted butter
1 sprig fresh rosemary
Sea salt and peppercorn to taste
Rinse medallions under cold running water and pat dry with a clean kitchen towel. Place on a cutting board and generously brush each with the melted butter. Sprinkle with sea salt and peppercorn. Let it sit for 15-20 minutes.
Meanwhile, prepare your smokeless fire pit. Brush the grill grate with some oil and position to about 3-4 inches above the fire. Start the fire by adding a couple of dry branches to the pit. Allow the fire to burn for a while before adding hardwood logs – 5-6 hardwood logs should be enough.
Add medallions and grill for 3-4 minutes per side.
Season with some salt and pepper and serve with fresh tomatoes or any other vegetables you have on hand. Add a little slab of butter before serving for some extra flavor and dig in!