1 pack Silver Fern Farms Beef Medallions
Olive oil
1 tsp cumin seed
Small knob of butter
1 small red onion, Finely chopped
½ cup good-quality Beef stock
2 cloves garlic, crushed
¼ cup cream
1 tsp Dijon mustard
400 g spinach leaves
Sea salt and ground pepper

KUMARA AND RED ONION GRATIN

1 cup chicken stock
1 red onion, thinly sliced
1 kilogram beauregard kumara, peeled and sliced 1cm thick
1 Tbsp fresh thyme leaves
2 cloves garlic, crushed
A good grating of fresh nutmeg
1 teaspoon sea salt
Freshly ground pepper
Good knob of butter
½ cup freshly grated parmesan cheese

Preheat the oven to 200°C.

To make the kumara and red onion gratin lightly grease a 25 x 35cm Swiss roll tin. Place all the ingredients in a large saucepan and bring to the boil. Simmer gently for 10 minutes. Use a slotted spoon to transfer the kumara to the tin and spread to an even layer. Pour over the stock and onions, spreading them evenly.

Dot with the butter and sprinkle with parmesan cheese. Bake for 25 minutes or until the kumara is tender and the top is golden.

Meanwhile, rub the beef with oil and season with salt and pepper. Heat a sauté pan until hot then sear the beef on each side for 2-3 minutes each. Sprinkle with cumin seeds part way through cooking. Remove from the pan, cover lightly, and set aside to rest.

In the pan the beef was seared in, add the knob of butter, red onion, and garlic and cook gently until soft. Add the stock, cream, and mustard and bring to the boil.

Add the spinach in batches, turning until just wilted then season with salt and pepper.

To serve: cut the beef against the grain and arrange on a serving platter with the spinach and the kumara and red onion gratin.

Recipe supplied by Dish Magazine and Silver Fern Farms