Beef medallions with spicy onion jam
This recipe by Annabel Langbein was prepared for us by Main Course cooking school for a tasty Silver Fern Farms presentation.
Spicy onion jam
|2||Onions, halved and thinly sliced|
|1||Red pepper, cored and finely sliced|
|4 cloves||Garlic, finely chopped|
|3||Red chillies, seeded and finely chopped|
|2 Tbsp||Olive oil|
|2 Tbsp||Tomato paste|
- To make spicy onion jam place onions, pepper, garlic, chillies and olive oil in a pot and cook over medium heat until onion is soft and transparent (about 5 minutes). Add tomato paste and cook another 2-3 minutes until aromatic. Stir in water, sugar and season.
- Cook uncovered, stirring now and then so the mixture does not catch, until water has evaporated and oil comes to surface (15-20 minutes). Transfer to a sterilised jar and store in the fridge for up to two weeks.
- Remove beef medallions from packet 10-15 minutes before cooking to allow to come to room temperature. Rub with oil to coat. Season and cook over medium-high heat until done to your liking (4 minutes each side for medium-rare).
- Transfer to a plate, cover with tinfoil and a clean cloth and allow to rest for 3-4 minutes before serving. Toss beans and red peppers in a hot pan with oil until just-cooked. Serve medallions on a bed of the cooked beans and red peppers with a spoonful of spicy onion jam on top of each medallion.