Rosemary and Paprika Beef Medallions with Fried Tomatoes and Green Herb Sauce
Seared beef medallions served with gravy, herb sauce, and simple sides
Serves
2 - 4
Prep Time
15 mins
Cook Time
10 mins
This easy recipe sees beef medallions coated in rosemary, paprika, salt, and pepper before being pan seared and served with a creamy gravy. Fried tomatoes, crunchy roast potatoes, and a green herb sauce make for delicious, simple sides.
In this easy recipe sees beef medallions coated in rosemary, paprika, salt, and pepper before being pan seared and served with a creamy gravy. Fried tomatoes, crunchy roast potatoes, and a green herb sauce make for delicious, simple sides.
Print
ShareIngredients
400g Silver Fern Farms Beef Medallions
3 large sprigs fresh rosemary
finely chopped1 Tbsp smoked paprikai
flakesto taste sea salt
to taste black pepper
3 Tbsp olive oil
300g vine tomatoes
¾ cup red wine
¾ cup beef stock
1 bay leaf
3 Tbsp cream
mascarpone, cream or sour cream
4 Tbsp herb spreadi
potato
crunchy and roasted
Method
Remove the 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 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, open 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 herb spread, tomatoes and crunchy roast potatoes, all drizzled with gravy.
Nutrition Information per Serving (296g)
This nutrition analysis is based on 4 serves and does not include the herb spread or potato to serve.
