Quick-Seared Beef Medallions with Lemon-Horseradish Gremolata & Brown Butter

Remove beef medallions from the refrigerator 20 minutes before cooking. Pat dry thoroughly and season generously with flaky sea salt and freshly cracked black pepper.

In a small bowl, combine the finely chopped fresh flat-leaf parsley, microplaned garlic, microplaned lemon zest, and finely grated fresh horseradish. Mix gently and set aside.

Heat a heavy-bottomed skillet (stainless steel or cast iron) over medium-high heat. Add the rendered beef fat or ghee. Once shimmering, carefully place the seasoned beef medallions in the hot skillet.

Sear the medallions for 2-3 minutes per side, turning only once, until a beautiful golden-brown crust develops. This intense heat ensures a robust Maillard reaction on the surface while keeping the interior tender. Adjust cooking time based on thickness and desired doneness (e.g., 52°C/125°F for rare to medium-rare).

While the beef cooks, prepare the brown butter: In a separate small saucepan, melt 70g of cultured butter over medium heat. Continue to cook, swirling occasionally, until the butter foams, then turns golden brown, and finally develops nutty, toasted aromas as the milk solids caramelize at the bottom. Be careful not to burn.

Remove the seared medallions from the skillet and place them directly onto serving plates. Immediately spoon a generous amount of the Lemon-Horseradish Gremolata over each medallion.

Drizzle the warm, nutty brown butter evenly over the gremolata and beef. Serve immediately with a fresh lemon wedge on the side for an extra burst of brightness.