Coriander Beef Tenderloin Medallions

By lorik

If you’re looking for a fast, bold-flavored dinner, these steaks are it.
Since they cook in under 10 minutes, they go from grill to table quickly.

Ingredients

• FOR THE RELISH, COMBINE:
• 2 cups finely diced onions
• 1/2 cup finely diced jalapeños
• 1/4 cup white wine vinegar
• 2 tsp. chopped orange zest
• 2 Tbsp. olive oil
• 1/2 cup chopped fresh cilantro
• Salt and black pepper to taste
• FOR THE BEEF, PRESS:
• 2 tsp. coriander seeds, crushed
• 1 1/2 tsp. kosher salt
• 4 beef tenderloin medallions, 3/4–1-inch thick (4 oz. each)

Preparation

Step 1

Preheat grill to medium. Brush grill grate with oil.

For the relish, combine onions, jalapeños, vinegar, and zest; let
sit 5 minutes, then stir in oil. Stir in cilantro just before serving;
season with salt and pepper.

For the beef, press coriander and 1 1/2 tsp. salt onto medallions. Grill medallions, covered, until medium-rare, 4 minutes per side; transfer to a plate, tent with foil, and let rest 5 minutes.

Per serving: 411 cal; 32g total fat (11g sat); 79mg chol; 780mg sodium; 9g carb; 2g fiber;