Beef medallions & cruciferous vegetables. For the beef and sauce, put a large frying pan on a medium heat. Season the beef medallions, to taste, with salt and pepper. Rub with oil and fry on each.
Season beef medallions with salt and pepper to taste and set aside. Place beef medallions on a small flat dish. Cover with plastic wrap and refrigerate overnight. You can have Beef medallions & cruciferous vegetables using 11 ingredients and 9 steps. Here is how you cook that.
Ingredients of Beef medallions & cruciferous vegetables
- Prepare 500 gms of lean beef fillet medallions.
- Prepare 1 cup of broccoli florets.
- You need 1 cup of cauliflower florets.
- Prepare 1 stalk of green onion.
- You need 1 inch of fresh ginger.
- You need 2 of medium sized garlic cloves.
- You need 1 of green habanero chilli.
- Prepare 3 tbls of light soy sauce.
- Prepare 1 tbls of tamarind paste.
- It’s 2 tbls of vegetable oil.
- It’s 5-6 of fresh thai basil leaves (chopped).
Remove from refrigerator and bring to room temperature before roasting. Fillet steaks available in the shape of medallions. Cut into uniform shape and size from the long fillet and trimmed of all visible fat are quick and easy to cook. Our Scotch beef is naturally reared and predominantly grass fed on farms recognised for high standards of animal welfare.
Beef medallions & cruciferous vegetables instructions
- In a mortar and pestle, grind the ginger, garlic and habanero to form a paste.
- In a bowl, add the beef medallions, garlic, ginger & habanero chilli mixture, tamarind paste and soy sauce. Mix well to combine. Allow to rest for about 30 minutes.
- In a heavy skillet pan, heat the oil over high heat until hot..
- Sear the beef medallions on both sides (for about 1-2 minutes each side)..
- Add the soy sauce to the leftover marinade and pour over the beef medallions. Stir to combine.
- Immediately add the broccoli and cauliflower florets and allow to cook for a further minute or two until the beef cooks to your liking. You can adjust the time when to add the vegetables depending on how you prefer your beef to be cooked. In this recipe, the beef will be medium-well done..
- Finally, add in the chopped green onions and stir to combine..
- Turn the heat off, sprinkle the thai basil and cover the dish until serving time. The heat from the dish itself will allow the thai basil flavour to come out without being cooked.
- Serve warm with a simple white rice or with baked potatoes..
Your order is prepared in Linlithgow by our skilled butchers and delivered to. British or Irish Extra Lean Medallion Steak Reared by trusted farmers and expertly matured for tenderness. The sirloin medallion, also known as a petite sirloin steak, is a lean cut of beef generally cut from the bottom sirloin. While this cut is tasty, the best way to cook medallion steaks is to first sear them in a hot skillet to lock in juices and then slow cook in the oven to your desired doneness. Cover them with mustard and reserve.