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recipe

Rosemary and Paprika Beef Medallions with Fried Tomatoes and Green Herb Sauce

  • Preparation Time: 10 mins
  • Serves: 2-3
  • Cooking Time: 30 mins
  • Ready Time: 40 mins
  • Cooking Method: Searing
  • Difficulty: easy

THE MEAT
400 g Silver Fern Farms Beef Medallions
3 large sprigs rosemary, finely chopped
1 Tbsp smoked paprika flakes or 1 tsp ground smoked paprika
Rock salt and pepper
3 Tbsp olive oil
300 gm medium tomatoes on the vine

THE GRAVY
3/4 cup red wine
3/4 c Beef Stock
1 bay leaf
3 Tbsp mascarpone, cream or sour cream

TO SERVE
4 Tbsp Waiheke Herb Spread
Crunchy roast potatoes

Remove the Beef Medallions from the fridge and bring up to room temperature. Wipe any excess moisture from the meat with a paper towel.

Toss the rosemary, paprika, salt and pepper together and generously coat the meat on both sides.

Heat your Ironclad Pan to nearly smoking. Drizzle in the olive oil and sear the meat for 2-3  minutes on each side for medium rare. Remove from the pan and leave to rest for 10 minutes.
Add the halved tomatoes to the pan and fry, cut side down, for 1 minute on high. Remove from the pan.

Now add the stock, wine and bay leaf to the pan and let that sizzle and reduce for 5 minutes. Stir in the cream of your choice, simmer for one minute and you’re ready to serve.

Slice the meat and serve with a dollop of Waiheke Herb Spread, tomatoes and crunchy roast potatoes, all drizzled with gravy.

Recipe and image supplied by Felicity Morgan-Rhind, The Ironclad Pan Co.

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