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Spicy Beef Medallions with an Orange and Maple Glaze

A few simple accompaniments are all your need to serve with these delicious beef medallions and wow your dinner guests - or just treat yourself!

Spicy Beef Medallions with an Orange and Maple Glaze

Serves 2-3

 

1 pack Silver Fern Farms Beef Medallions 

2 tbsp olive oil

pinch allspice, nutmeg and cinnamon 

½ cup white wine

1 orange, juice only

2 tbsp maple syrup  

Sliced Crispy Kumara  

1 large kumara, sliced very thinly 

2 tbsp olive oil

¼ cup grated parmesan cheese

Red Cabbage

1 small red onion, finely diced 

1 tbsp extra virgin olive oil

2 cups red cabbage, thinly sliced

1 apple, peeled, cored and thinly sliced 

2 tbsp cider vinegar

 

Preheat the oven to 200°C. Combine kumara slices, oil, salt, black pepper and parmesan cheese. Arrange slices overlapping into 2-3 floret shapes on a lined baking tray. Bake for 10-15 minutes until cooked.

Once kumara is in the oven, heat olive oil and saute red onion in a saucepan. Add cabbage, apple and cider vinegar. Season, cover and cook gently for 10 minutes.

Meanwhile, allow medallions to come to room temperature. Rub with olive oil and spices, season. Heat a frying pan, griddle pan or barbecue. Pan-fry medallions for 3 minutes each side. Remove and rest for 5 minutes. Add wine, orange juice and maple syrup to deglaze pan.

Serve medallions on kumara crisps topped with red cabbage. Drizzle with orange glaze.

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