Peppercorn-Crusted Swiss Beef Medallions on Arteflame

Introduction

There's nothing quite like perfectly seared beef medallions with a rich, peppery crust. This recipe takes advantage of the unique high-heat searing capabilities of the Arteflame grill to lock in flavor and create a restaurant-quality sear. By using the reverse-sear method, we ensure every bite is juicy, tender, and full of robust Swiss peppercorn flavor. Get ready for a show-stopping dish with minimal effort and maximum taste!

Ingredients

• 4 beef medallions (approximately 6 oz each)
• 2 tbsp crushed Swiss peppercorns
• 2 tbsp unsalted butter
• 1 tsp sea salt
• 1 tsp garlic powder
• 1 tsp fresh thyme leaves (optional)

Instructions

Step 1: Prepare the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood over the napkins.
3. Light the paper and allow the fire to establish.
4. Wait approximately 20 minutes until the grill is ready for searing.

Step 2: Season the beef medallions

1. Pat the beef medallions dry with paper towels.
2. Coat all sides evenly with crushed Swiss peppercorns, sea salt, and garlic powder.
3. Press the seasoning into the meat to create a firm crust.

Step 3: Sear the medallions

1. Place the medallions directly onto the center grill grate, which reaches over 1,000°F.
2. Sear for 60-90 seconds per side to create a deep, flavorful crust.
3. Once seared, move the medallions to the flat cooktop griddle to finish cooking.

Step 4: Cook to desired doneness

1. For medium-rare, cook until the internal temperature reaches 110°F.
2. For medium, cook until the internal temperature reaches 125°F.
3. Remove the medallions from the grill when they are 15°F below the desired final temperature (as they will continue to cook).

Step 5: Rest and serve

1. Allow the medallions to rest for 5-10 minutes before serving.
2. Garnish with fresh thyme leaves if desired.
3. Enjoy with your favorite sides grilled directly on the Arteflame cooktop!

Tips

• Use room-temperature meat for an even sear.
• Always let meat rest after grilling to retain juices.
• Butter enhances the flavor better than olive oil—use it liberally!

Variations

• Garlic Butter Medallions: Add a garlic butter sauce made directly on the flat cooktop griddle.
• Herb-Crusted Medallions: Mix crushed rosemary and thyme into the peppercorn crust.
• Spicy Swiss Medallions: Add a teaspoon of smoked paprika and a pinch of cayenne for a kick.
• Blue Cheese Medallions: Top with crumbled blue cheese while resting for extra richness.
• Wine-Infused Medallions: Deglaze the flat cooktop with a splash of red wine after cooking for an elegant finishing touch.

Best Pairings

• Grilled asparagus or Brussels sprouts on the Arteflame cooktop.
• Roasted baby potatoes, cooked to perfection on the flat griddle.
• A bold red wine, such as Cabernet Sauvignon.
• Grilled garlic bread made directly on the flat cooktop for a smoky crunch.

Conclusion

Cooking Swiss peppercorn-crusted beef medallions on the Arteflame grill ensures a mouthwatering, steakhouse-style meal right at home. With the high-heat sear locking in the juices and the precise reverse-searing method, you'll get the perfect doneness every time. Fire up the grill and enjoy the bold flavors of expertly cooked beef!