Beef Medallions with Whisky Sauce

• 1 pack Silver Fern Farms Beef Medallions
• 330g dark brown sugar
• 6 garlic cloves, minced
• 2 Tbsp Worcestershire sauce
• 1 tsp smokey paprika
• ¼ tsp fresh nutmeg, grated
• ¾ cup whisky
• ½ cup malt vinegar
• 2-3 anchovy fillets, minced
• 1 Tbsp chipotle sauce (from the canned chillies)
• 4 thyme sprigs, leaves picked
• 2 star anise

WARM CHIPOTLE TOMATO SALAD

• 4 large ripe tomatoes
• 250g cherry tomatoes, cut in half
• 120g can chipotle chillies in puree
• 2 green or red chillies, seeds removed, sliced thinly
• 2 cups fresh herbs, like basil, mint, coriander or parsley

Method

Preheat the oven to 160°C.

Remove Silver Fern Farms Beef Medallions from the fridge and packaging and allow to bloom at room temperature for 10 mins.

Place the Beef Medallions in a dish. Season to taste with salt and pepper. Whisk together sugar, garlic, Worcestershire sauce, paprika, nutmeg, whiskey, vinegar, anchovies, thyme and star anise in a bowl. Pour over the Beef Medallions, then cover and allow to marinate for at least 30 mins.

Heat a heavy based frying pan on medium-high heat. Cook the Beef Medallions for 4-5 mins on each side. Allow to rest for 3-5 mins before serving. Add the remaining marinade to the hot frying pan and heat through until reduced. Remove the star anise.

To serve, arrange the tomato slices and cherry tomatoes on a large serving platter. Roughly chop the chipotle chillies and sprinkle over the tomatoes with the fresh chilli slices. Top with thinly sliced Beef Medallions and drizzle over the sauce. Garnish with plenty of fresh herbs and lime wedges.