Smoked Paprika Beef Sirloin Medallions
Smoked Paprika Beef Sirloin Medallions

Preparation time 15 minutes

Total time: 1 hour

Ingredients

Herbes carrots

  1. 8 carrots,
  2. A Drizzle of olive oil
  3. 15 mL (1 tbsp.) coarsely chopped fresh flat-leaf parsley
  4. 15 mL (1 tbsp.) coarsely chopped fresh chives
  5. 15 mL (1 tbsp.) coarsely chopped fresh tarragon

GARNISH

  1. Splash of lemon juice
  2. To taste, Fleur de sel

Beef medallions

  1. 5 mL (1 tsp.) crushed peppercorns
  2. 5 mL (1 tsp.) crushed coriander seeds
  3. 5 mL (1 tsp.) onion salt
  4. 5 mL (1 tsp.) paprika
  5. 15 mL (1 tbsp.) packed brown sugar
  6. 4 beef sirloin medallions

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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