Beef Medallions with Zesty Grain Salad

Ingredients

1 pack of Silver Fern Farms Beef Medallions
1 Tbsp oil
200g fresh or frozen green beans
1 cup fresh or frozen peas
150g sugar snap peas, trimmed
1 cup farro, washed, drained**
2 lemons, Juice and zest of
2 garlic cloves, crushed
½ cup fresh mint, finely chopped
2 tsp Dijon mustard
100ml olive oil
To serve, 150g goats cheese, halloumi or feta cheese, fresh herbs like mint, chives, lemon wedges

Beef Medallions with Zesty Grain Salad

Method

Remove the Silver Fern Farms Beef Medallions from the fridge and packaging. Season with pepper and 1 tsp olive oil. Allow to bloom at room temperature for 10 mins. Salt the Beef Medallions just prior to cooking.

Bring a saucepan of water to the boil. Blanch beans and peas for 2-3 mins, then refresh in icy cold water. Repeat with sugar snap peas.

Bring the water back to the boil and add the farro, stir and then simmer for 30 mins. Drain, rinse and allow to cool slightly.

Mix together lemon juice, zest, garlic, mint, and mustard in a small jug or jar, whisk until well combined. Season to taste. Drizzle in the olive oil to make a thick vinaigrette.

Toss half the vinaigrette with the farro, peas and beans. Set aside.

Heat a non-stick frying pan on a medium heat. Cook the Beef Medallions for 3-4 mins each side. Remove the Beef Medallions from the pan and transfer to a dish, cover loosely with foil and allow to rest for 5 mins.

Cut Beef Medallions across the grain.

To serve, arrange the grain salad and sliced Beef Medallions on a plate, serve with extra lemon vinaigrette. And sprinkle with fresh herbs to serve.