Beef Medallions with Tomato Salad Recipe. Tender beef medallions served with a fresh tomato salad is the perfect spring dinner.
350g Silver Fern Farms Beef Medallions
1/2 teaspoon cinnamon
1/2 teaspoon paprika
1 tablespoon fresh basil, finely diced
2 vine-ripened tomatoes
1/2 small cucumber
1/4 red onion, peeled
1/2 cup rice wine vinegar
1/4 cup sugar
1/2 teaspoon salt
1 cup cooked quinoa
¼ cup fresh basil leaves
Remove the Silver Fern Farms Beef Medallions from the fridge and packaging. Mix the cinnamon, paprika, and diced basil together in a bowl, season to taste with ground black pepper and salt.
Coat the herb and spice mixture onto the medallions with a little vegetable oil, then cover, and place in the fridge for 2 hours.
Remove the medallions from the fridge to bring to room temperature. Heat a frying pan or grill pan on stove top until hot, on a medium heat. Place the beef in the pan and cook for 3-4 minutes on each side. Remove the medallions from the pan, cover and leave to rest for 5 minutes.
Dice the tomato, cucumber and onion. Place the rice wine vinegar, sugar and salt into a bowl, stir to dissolve the sugar. Add the diced vegetables to the bowl and mix dressing through.
Slice the medallions across the grain.
Serve immediately with quinoa and fresh basil, and topped with the tomato salad.