Beef Medallions with Fresh Horseradish Sauce

Prepare the Tomato Relish: In a bowl, combine the quartered cherry tomatoes with salt, pepper, and sugar. Stir in the rice wine vinegar. Allow the mixture to stand for 15 minutes, allowing the flavors to meld and deepen. (Time: 15 minutes)

Whip Up the Horseradish Cream: In a separate small bowl, gently fold together the creme fraiche and 2 tablespoons of freshly grated horseradish. Season with 1/4 teaspoon of salt, or to taste. Cover and refrigerate until ready to serve. (Time: 5 minutes)

Prepare the Beef Medallions: Slice the beef steaks in half across the grain. Place each piece between sheets of plastic wrap and pound to an even thickness of about 3/8 inch. Season both sides generously with salt, pepper, and a pinch of cayenne. Lightly dust each side with flour, patting gently to ensure it adheres. Allow the meat to rest for 10 minutes. (Time: 20 minutes)

Sear the Medallions: Heat a heavy-bottomed skillet over medium-high heat. Add the vegetable oil and heat until it shimmers and just begins to smoke. Carefully lay the beef medallions into the hot oil, ensuring they sizzle upon contact. Sear for approximately 2 minutes per side, until a rich, golden-brown crust forms. Transfer the seared medallions to a plate and allow them to rest for 2 minutes. (Time: 6 minutes)

Create the Pan Sauce: Pour off any excess oil from the skillet. Add the water to the skillet and scrape up any browned bits from the bottom of the pan, creating a flavorful pan sauce. Continue to cook until the sauce has slightly thickened, about 30 seconds. Pour the pan juices over the prepared tomato relish and stir to combine. (Time: 2 minutes)

Assemble and Serve: Divide the tomato relish and pan sauce mixture evenly between two large soup plates. Top each with two beef medallions, followed by a generous spoonful of the horseradish cream. Finish by grating the remaining 1/2 teaspoon of fresh horseradish over each serving and garnishing with a sprinkle of chopped fresh chives. Serve immediately and enjoy! (Time: 5 minutes)