Beef Medallions with Zucchini & Olive Salad and Spiced Kumara Wedges

By Michael Coughlin, Olivers, Central Otago

Beef Medallions with Zucchini & Olive Salad and Spiced Kumara Wedges

Beef Medallions with Zucchini & Olive Salad and Spiced Kumara Wedges. Keep supper simple and fresh with this delicious recipe using melt-in-your-mouth beef medallions. 

Serves 4-6

1 pack Silver Fern Farms Beef Medallions
½ tsp fennel seeds, ground
1 tbsp olive oil, plus extra
store-bought lemon aioli, to serve

Kumara Wedges
3 large kumara, peeled, cut into large wedges
2 tsp garlic salt
1 tsp freshly ground black pepper
1 tsp paprika
1 tsp ground coriander
1 tsp ground cumin
2 tbsp olive oil

½ cup diced zucchini
2 spring onions, trimmed and finely sliced
2 tbsp pitted and diced giant green olives
1 tbsp chopped flat-leaf Italian parsley leaves
1 tbsp lemon juice
1 tbsp olive oil

Preheat oven to 180°C. Line a shallow roasting dish with baking paper. Place kumara wedges in a bowl; add spices. Toss until wedges are coated. Place in roasting dish in a single layer. Drizzle over oil; roast for about 30 minutes, turning occasionally.

Meanwhile, heat a barbecue or frying pan until hot. Season beef medallions; rub with fennel and olive oil. Cook according to packet instructions. Cover loosely and leave meat to rest for 5 minutes. Mix all salad ingredients together in a bowl; season.

To serve, arrange medallions on a sharing platter or board. Top with generous spoonfuls of salad, allowing some salad to fall off to garnish the plate. Drizzle with a few extra drops of olive oil. Serve with kumara wedges and lemon aioli in a dish on the side.


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