Not all meat is created equal, but I love the little medallions that Silver Fern Farms do. They feel so neat and prepared, and they always taste fantastic!
This recipe from Paul Limacher, Chef de Cuisine at Chameleon restaurant, Intercontinental Hotel in Wellington, combines quite a few of my favourite flavours – the deliciousness of rare beef, the sweetness of the parsnips, the umami flavour of mushrooms and the zing of wasabi. What’s not to love!
Silver Fern Farms Beef Medallions, Horowhenua parsnips, Parkvale mushrooms and wasabi mayonnaise
Have all your ingredients prepared before you begin cooking for this quick cook recipe.
Ready in 30 minutes. Serves: 4
- 1 packet Silver Fern Farms Beef Medallions, at room temperature
- olive oil for rubbing
To make the wasabi mayonnaise:
- ½ cup mayonnaise
- 1 teaspoon wasabi paste
- 1 teaspoon lemon juice
To make the roast parsnips:
- 2 large Horowhenua (or store bought) parsnips, peeled and cut into batons (6cm long x 1cm wide)
- 2 tablespoons olive oil
- 1 sprig fresh thyme, leaves picked
To make the mushrooms:
- 1 tablespoon olive oil
- 350g brown button Parkvale (or store bought) mushrooms, wiped with kitchen paper
- 1 teaspoon finely chopped fresh ginger
- ¼ teaspoon Chinese five spice powder
- 3 tablespoons kecap manis (sweet soy sauce)
- 3 tablespoons white wine
- 1 teaspoon runny honey
Preheat the oven to 190°C. Line a shallow roasting tray with baking paper.
Mix the wasabi mayonnaise ingredients together in a small bowl, cover and place in the fridge until ready to use.
Place the prepared parsnips in a bowl with the oil and season with salt and freshly ground black pepper. Sprinkle in the thyme leaves and toss to combine. Tip out on to the prepared tray in a single layer and place in the oven to cook for 20 minutes or until golden and tender.
Heat a heavy-based frying pan over high heat. Rub the beef medallions with oil and season with salt and freshly ground black pepper. Pre-heat a fry-pan to medium-high and pan-fry for three to four minutes on each side until medium-rare. Transfer to a warmed plate, cover loosely with baking paper or foil and a clean tea towel and leave to rest for five minutes while you cook the mushrooms.
Wipe out the frying pan and place over medium heat. Add oil and the mushrooms and cook for 1-2 minutes. Add the ginger and cook for a further 2 minutes. Add the Chinese five spice, kecap manis, white wine and honey and season with salt and freshly ground black pepper. Cook for about 3 minutes, stirring frequently.
To serve: Slice the beef across the grain and serve with the roasted parsnips and mushrooms. Serve with the wasabi mayonnaise.