Beef Medallions with Horowhenua parsnips, Parkvale mushrooms and wasabi mayonnaise recipe
Beef Medallions with Horowhenua parsnips, Parkvale mushrooms and wasabi mayonnaise recipe
By Paul Limacher
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Beef Medallions with Horowhenua parsnips, Parkvale mushrooms and wasabi mayonnaise recipe
Beef Medallions with Horowhenua parsnips, Parkvale mushrooms and wasabi mayonnaise recipe
- Meat type
- Beef
- Cooking time
- 11-30
- Serves
- 3-4
- Preparation time
- 20+
Beef Medallions with Horowhenua parsnips, Parkvale mushrooms and wasabi mayonnaise recipe
Beef Medallions with Horowhenua parsnips, Parkvale mushrooms and wasabi mayonnaise recipe
Ingredients
- 1 pack Silver Fern Farms Beef Medallions
- Olive oil
WASABI MAYONNAISE
- ½ cup mayonnaise
- 1 tsp wasabi paste
- 1 tsp lemon juice
ROAST PARSNIPS
- 2 large Horowhenua (or store bought) parsnips, peeled and cut into batons (6cm long x 1cm wide)
- 2 Tbsp olive oil
- 1 sprig fresh thyme, leaves picked
MUSHROOMS
- 1 Tbsp olive oil
- 350g brown button Parkvale mushrooms
- 1 tsp fresh ginger, finely chopped
- ¼ tsp Chinese five spice powder
- 3 Tbsp kecap manis (sweet soy sauce)
- 3 Tbsp white wine
- 1 tsp runny honey
Beef Medallions with Horowhenua parsnips, Parkvale mushrooms and wasabi mayonnaise recipe
Beef Medallions with Horowhenua parsnips, Parkvale mushrooms and wasabi mayonnaise recipe
Method
Preheat the oven to 190°C and line a shallow roasting tray with baking paper.
Mix the wasabi mayonnaise ingredients together in a small bowl, cover and place in the fridge.
Place the prepared parsnips in a bowl with the oil and season. Sprinkle in the thyme leaves and toss to combine. Tip out on to the prepared tray and place in the oven for 20 mins.
Remove Silver Fern Farms Beef Medallions from the fridge and packaging and allow to bloom at room temperature for 10 mins.
Heat a heavy-based frying pan over high heat. Rub the Beef Medallions with oil and season with salt and pepper. Pre-heat a fry-pan to medium-high and pan-fry for 3-4 mins on each side until medium-rare. Transfer to a warmed plate, cover loosely and leave to rest for 5 mins while you cook the mushrooms.
Wipe out the frying pan and place over medium heat. Add oil and mushrooms and cook for 1-2 mins. Add the ginger and cook for a further 2 mins. Add the Chinese five spice, kecap manis, white wine and honey and season. Cook for about 3 mins, stirring frequently.
Slice the Beef Medallions across the grain and serve with the parsnips and mushrooms. Serve with the wasabi mayonnaise.
Recommended Cut:
Beef Medallions
Our signature cut, these Beef Medallions are perfect portions of lean and tender beef that cook consistently every time.
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