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!
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.