Oven Roasted Tender Medallions with Rosemary Horseradish Mayo (Edit recipe)

Tender Medallions

1. Rinse beef and pat dry.
2. Rub mustard on beef until it is fully covered with a thin layer. This will allow the rub to stick to the meat better and won't affect your flavor profile.
3. Liberally coat beef with smoked paprika rub.
4. Place meat in glass container and marinate for 1 hour or as long as overnight.
5. Once meat is finished marinating, allow it to come up to room temperature for even cooking.
6. While meat is resting, preheat oven to 250° F and place a skillet on high heat and add tallow.
7. When skillet is smoking hot, sear beef on all sides so seal in the flavor.
8. Place beef on a sheet pan with a rack on top and place in the oven. The rack will keep the beef slightly elevated and allow air to flow all around the beef for even cooking.
9. Roast in the oven until desired doneness. Ideally an internal temperature of 140° F should be reached for medium rare. To ensure accuracy, I use an oven safe meat thermometer.
10. Let beef rest for 5-10 minutes and slice into medallions. Serve with Rosemary Horseradish Mayo.

Mayo

1. In a food processor, combine all ingredients except oil. Pulse until thoroughly combined.
2. Add oil slowly, 1 tbs at a time to egg mixture and process. If you have a food processor, you can pour it through the dripper hole to control the flow.
3. If you add oil all at once, you will not get emulsified mayo but oily eggs instead.
4. Serve over tender medallions.