Best Moroccan Spiced Beef Medallions Recipes

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MOROCCAN-SPICED BEEF MEDALLIONS



Moroccan-Spiced Beef Medallions image

Categories     Beef     Roast     Low Fat     Quick & Easy     Self

Yield Makes 4 servings

Number Of Ingredients 7

1 tbsp black peppercorns
2 tbsp whole coriander seeds
2 tbsp whole cumin seeds
1/4 cup sugar
1 tbsp salt
1 lb boneless beef tenderloin fillets, cut into 4 portions
1 tsp olive oil

Steps:

  • Preheat oven to 400°F. To make rub, grind the first three ingredients in a coffee grinder, in a food processor or with a mortar and pestle; mix with sugar and salt. Thoroughly rub mix onto each fillet; set aside 5 minutes. Add oil to a large, oven-safe skillet and heat over medium-high. Sear fillets 1 minute on each side or until browned. Transfer to oven and cook 5 to 10 minutes, depending on doneness.

CHARRED BEEF MEDALLIONS WITH POBLANO MARGARITA SAUCE



Charred Beef Medallions With Poblano Margarita Sauce image

I posted this for someone on the Mexican food thread and decided to save it to my cookbook. I haven't tried it but can't wait to. It sounds really yum.

Provided by Queen uh Cuisine

Categories     Meat

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
1 tablespoon unsalted butter
1 1/2 lbs beef tenderloin, cut into 1-inch thick medallions
salt and pepper
1 small vidalia onion, cut into a medium dice
2 poblano peppers, washed, seeded and cut into a medium dice
1 tablespoon toasted and ground cumin
2 ounces gold tequila
1/4 cup lime juice
1 cup beef stock
2 ounces Grand Marnier
1 tablespoon freshly grated orange zest
1/2 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Steps:

  • Heat the olive oil and butter in a saute pan over medium heat, season the beef medallions with salt and pepper, and add to the hot pan. Turn the heat up to high and char both sides of the beef well. To keep the beef rare to medium rare, cook quickly, turning once only after the beef has browned on the first side. Remove the beef from the pan, place on a warm platter, and set aside.
  • Add the diced onions and poblano peppers to the saute pan, evenly spread out and cook till wilted. Add the cumin and combine well to toast the spice again. Working carefully away from the flame, add the tequila to the pan, deglaze the pan by swirling the tequila and set back over low heat to reduce.
  • Add the lime juice and reduce to almost dry before adding the beef stock. Reduce the stock by half over high heat and add the Grand Marnier and fresh orange zest. Cook for 2 minutes and then add the heavy cream. Do not allow to boil but gently simmer for 2 minutes before adding the salt and pepper.
  • Serve the beef on a bed of sauce.

Nutrition Facts : Calories 693.2, Fat 52.9, SaturatedFat 22.8, Cholesterol 194.6, Sodium 605, Carbohydrate 8, Fiber 2.3, Sugar 0.4, Protein 45.7

MOROCCAN POT ROAST



Moroccan Pot Roast image

My husband loves meat and I love veggies, so we're both happy with this spiced twist on the beefy pot roast. With chickpeas, eggplant, honey and mint, it's like something you'd eat at a Marrakech bazaar. -Catherine Dempsey, Clifton Park, New York

Provided by Taste of Home

Categories     Dinner

Time 7h25m

Yield 8 servings.

Number Of Ingredients 16

2 tablespoons olive oil
3 small onions, chopped
3 tablespoons paprika
1 tablespoon plus 1/2 teaspoon garam masala, divided
1-1/4 teaspoons salt, divided
1/4 teaspoon cayenne pepper
2 tablespoons tomato paste
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) beef broth
1/4 teaspoon pepper
1 boneless beef chuck roast (3 pounds)
4 medium carrots, cut diagonally into 3/4-inch pieces
1 small eggplant, cubed
2 tablespoons honey
2 tablespoons minced fresh mint
Hot cooked couscous or flatbreads, optional

Steps:

  • In a large skillet, heat oil over medium heat; saute onions with paprika, 1 tablespoon garam masala, 1/2 teaspoon salt and cayenne until tender, 4-5 minutes. Stir in tomato paste; cook and stir 1 minute. Stir in chickpeas and broth; transfer to a 5- or 6-qt. slow cooker., Mix pepper and the remaining 1/2 teaspoon garam masala and 3/4 teaspoon salt; rub over roast. Place in slow cooker. Add carrots and eggplant. Cook, covered, until meat and vegetables are tender, 7-9 hours., Remove roast from slow cooker; break into pieces. Remove vegetables with a slotted spoon; skim fat from cooking juices. Stir in honey. Return beef and vegetables to slow cooker and heat through. Sprinkle with mint. If desired, serve with couscous. Freeze option: Freeze cooled beef and vegetable mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently.

Nutrition Facts : Calories 435 calories, Fat 21g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 766mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 6g fiber), Protein 38g protein.

MOROCCAN BRAISED BEEF



Moroccan Braised Beef image

Curry powder is a blend of up to 20 spices, herbs and seeds. Add a pinch of curry to your favorite soups, stews, salads and even rice for an exotic flavor. In this Moroccan stew, begin with 2 teaspoons of curry, then add more to your taste. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 7h20m

Yield 6 servings.

Number Of Ingredients 15

1/3 cup all-purpose flour
2 pounds boneless beef chuck roast, cut into 1-inch cubes
3 tablespoons olive oil
2 cans (14-1/2 ounces each) beef broth
2 cups chopped onions
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup dry red wine
1 tablespoon curry powder
1 tablespoon paprika
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1-1/2 cups golden raisins
Hot cooked couscous, optional

Steps:

  • Place flour in a large shallow dish; add beef and turn to coat. In a large skillet, brown beef in oil. Transfer to a 5-qt. slow cooker. Stir in the broth, onions, tomatoes, wine and seasonings. Cover and cook on low for 7-8 hours or until the meat is tender. , During the last 30 minutes of cooking, stir in the raisins. Serve with couscous if desired. Freeze option: Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary. Serve as directed.

Nutrition Facts : Calories 533 calories, Fat 22g fat (7g saturated fat), Cholesterol 98mg cholesterol, Sodium 620mg sodium, Carbohydrate 45g carbohydrate (30g sugars, Fiber 5g fiber), Protein 34g protein.

MOROCCAN SPICED BEEF



Moroccan Spiced Beef image

Make and share this Moroccan Spiced Beef recipe from Food.com.

Provided by Sharon123

Categories     Steak

Time 21m

Yield 2 serving(s)

Number Of Ingredients 7

1 teaspoon ground cumin
1 teaspoon ground coriander
3/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper
2 teaspoons olive oil
2 (1/2 lb) boneless rib-eye steak (a or steak, of your choice (3/4 inch-thick)

Steps:

  • Prepare grill.
  • In a shallow bowl stir together all ingredients except steaks. Add steaks and rub with spice mixture. Let steaks stand, covered, at room temperature 15 minutes.
  • Grill steaks on an oiled rack set 5 to 6 inches over glowing coals about 3 minutes on each side for medium-rare. (Or you can broil steaks under a preheated broiler 3 to 4 inches from heat.).
  • Serve steaks with chutney. Enjoy!

Nutrition Facts : Calories 670.4, Fat 55, SaturatedFat 21.1, Cholesterol 154.2, Sodium 274.8, Carbohydrate 1.7, Fiber 1, Protein 40.1

CHARRED BEEF MEDALLIONS WITH POBLANO-MARGARITA SAUCE



Charred Beef Medallions with Poblano-Margarita Sauce image

Provided by Food Network

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 15

1 tablespoon olive oil
1 tablespoon unsalted butter
1 1/2 pounds tenderloin of beef, cut into 1-inch thick medallions
Salt and pepper to taste
1 small vidalia onion, cut into a medium dice
2 poblano peppers, washed, seeded and cut into a medium dice
1 tablespoon toasted and ground cumin seed
2 ounces gold tequila
1/4 cup lime juice
1 cup rich veal stock
2 ounces orange liquor
1 tablespoon orange zest
1/2 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Steps:

  • Heat the olive oil and butter in a saute pan over medium heat, season the beef medallions with salt and pepper, and add to the hot pan. Turn the heat up to high and char both sides of the beef well. To keep the beef rare to medium rare, cook quickly, turning once only after the beef has browned on the first side.
  • Remove the beef from the pan, place on a warm platter, and set aside.
  • Add the diced onions and poblano peppers to the saute pan, evenly spread out and cook till wilted. Add the cumin and combine well to toast the spice again.
  • Working carefully away from the flame, add the tequila to the pan, deglaze the pan by swirling the tequila and set back over low heat to reduce.
  • Add the lime juice and reduce to almost dry before adding the veal stock. Reduce the stock by half over high heat and add the orange liquor and fresh orange zest. Cook for 2 minutes and then add the heavy cream. Do not allow to boil but gently simmer for 2 minutes before adding the salt and pepper.
  • Serve the beef on a bed of sauce with corn pudding on the side.

MOROCCAN BEEF WITH HONEY SPICE COUSCOUS



Moroccan Beef With Honey Spice Couscous image

Make and share this Moroccan Beef With Honey Spice Couscous recipe from Food.com.

Provided by noway

Categories     Steak

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 16

1 1/2 lbs beef flank steak
2 tablespoons red wine vinegar
2 teaspoons garlic salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon black pepper
1/2 cup honey
1/2 cup olive oil
2 cups water
1/3 cup steak marinade
8 3/4 ounces garbanzo beans
1 cup fresh tomato, chopped
1/3 cup fresh flat-leaf parsley, chopped
10 -12 ounces couscous

Steps:

  • Marinade:.
  • Combine vinegar and seasonings, stir well.
  • Add honey and oil, stirring until blended.
  • Remove 1/3 cup marinade; set aside for preparing couscous.
  • Slice steak diagonally into thin slices.
  • Place steak in marinade, turning to coat.
  • Marinate in refrigerator 1 hour or up to overnight.
  • Remove steak from marinade, discarding marinade.
  • Cook steak in skillet over medium heat for 8-10 minutes, or until browned.
  • Turn steak, cover, and reduce heat to low. Cook 7-10 minutes for medium doneness.
  • While steak is cooking, prepare couscous. In large saucepan, combine water, reserved marinade, garbanzo beans, tomatoes, and parsley.
  • Bring to a boil over high heat.
  • Stir in couscous, cover, and remove from heat.
  • Let stand for 5 minutes, then fluff with a fork and serve with steak.

Nutrition Facts : Calories 711.1, Fat 29.6, SaturatedFat 7, Cholesterol 57.8, Sodium 195.7, Carbohydrate 71.3, Fiber 5, Sugar 24, Protein 39.9

BEEF MEDALLIONS WITH CARAMELIZED PAN SAUCE



Beef Medallions with Caramelized Pan Sauce image

This is one of those dishes that unless someone watched you make it, they'd never believe how fast and simple it is to prepare. By the way, this wonderful sauce would work just as well with pork, veal, or chicken.

Provided by Chef John

Categories     Everyday Cooking

Time 35m

Yield 4

Number Of Ingredients 12

2 pounds beef tenderloin, trimmed, cut into 8 (4-ounce) medallions
salt and freshly ground black pepper to taste
1 tablespoon vegetable oil
8 sliced fresh mushrooms
1 tablespoon unsalted butter
1 tablespoon olive oil
1 pinch salt
½ cup tomato sauce
⅓ cup Marsala wine
1 cup chicken broth
2 teaspoons chopped fresh oregano
1 ½ tablespoons chilled unsalted butter, cut into cubes

Steps:

  • Season beef medallions with salt and pepper to taste and set aside.
  • Heat vegetable oil in a skillet over high heat. Cook beef until browned, about 2 minutes per side. Remove beef to a warm plate.
  • Reduce heat to medium; cook and stir mushrooms, 1 tablespoon unsalted butter, olive oil, and a pinch of salt in the skillet until mushrooms are very well browned, about 10 minutes.
  • Mix in tomato sauce; cook and stir until tomato sauce thickens, about 5 minutes.
  • Pour in Marsala wine and increase heat to high. Cook, scraping browned bits from bottom of skillet. Once most of the wine has evaporated, stir in broth and bring to a boil; cook and stir until broth mixture has reduced by half, about 5 minutes.
  • Reduce heat to low and return beef to broth mixture; simmer until beef is cooked to medium-rare, about 2 to 3 minutes. Transfer beef to serving plates.
  • Remove skillet from heat. Cook and stir 1 1/2 tablespoons butter and oregano into the sauce until butter melts. Taste for seasoning and adjust if necessary.
  • Spoon sauce over beef and serve immediately.

Nutrition Facts : Calories 566.8 calories, Carbohydrate 6 g, Cholesterol 135.8 mg, Fat 41.5 g, Fiber 0.8 g, Protein 35.8 g, SaturatedFat 16.3 g, Sodium 484.4 mg, Sugar 3.7 g

MOROCCAN SPICED BEEF



Moroccan Spiced Beef image

Categories     Beef     Herb     Quick & Easy     Spice     Summer     Grill/Barbecue     Gourmet

Yield Makes 2 servings

Number Of Ingredients 8

1 teaspoon ground cumin
1 teaspoon ground coriander seeds
3/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 teaspoons olive oil
two 3/4 inch-thick boneless sirloin steaks (about 1 pound total)
Accompaniment:Creamy mint-cilantro chutney

Steps:

  • Prepare grill.
  • In a shallow bowl stir together all ingredients except steaks. Add steaks and rub with spice mixture. Let steaks stand, covered, at room temperature 15 minutes.
  • Grill steaks on an oiled rack set 5 to 6 inches over glowing coals about 3 minutes on each side for medium-rare. (Alternatively, broil steaks under a preheated broiler 3 to 4 inches from heat.)
  • Serve steaks with chutney.

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