recipes
Szechuan Pepper Beef Medallions
serves 20
20 min prep
ingredients
| 20 x 4cm (150g) thick slices fillet steak 50g packet szechuan pepper Olive oil for frying 2 x 800g packet frozen Birds Eye Oven Roast Potatoes Black Satin Sauce - see tip Finely chopped red capsicum Finely sliced spring onion for garnish |
instructions
step 1
Trim excess fat from fillet steaks. Crush szechuan pepper in a mortar and pestle or a food processor. Roll the sides of steak pieces in crushed szechuan pepper.
step 2
Pour enough olive oil into the base of a frying pan and heat. Add steak and cook for 1 minute on each side. Remove to a foil lined tray, cover with plastic wrap and refrigerate for 4 hours or overnight.
step 3
Allow frozen Birds Eye Oven Roast Potatoes to thaw for 30 minutes. Place 1 bag of potatoes into a food processor at a time and process until roughly chopped. Repeat with remaining bag.
step 4
Using a 1/3 cup measure, place chopped potatoes onto a paper lined oven tray. Press down lightly with a spatula and shape into a round croute. Cover with plastic wrap and refrigerate overnight.
step 5
Spray beef medallions and potato croutes with spray oil and place into a preheated oven at 220°C and cook for 15-20 minutes.
Place potato croute onto serving plates, top with beef medallions and garnish with spring onion. Spread a small spoonful of black satin sauce on the side of the plate and sprinkle with red capsicum.
recipe tip
Black Satin Sauce: combine ½ cup oyster sauce and ½ cup soy sauce in a small saucepan and heat until warmed.
For garnish; place finely sliced pieces of spring onion tops into a bowl of icy cold water to curl slightly. This can be done the day ahead.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1390kJ (331Cal) | 559kJ (134Cal) |
| Protein | 34.2g | 13.8g |
| Fat - Total | 12.1g | 4.9g |
| - Saturated | 4.9g | 2.0g |
| Carbohydrate | 19.7g | 7.9g |
| - Sugars | 3.1g | 1.3g |
| Dietary Fibre | 0.7g | 0.3g |
| Sodium | 725mg | 293mg |
| Potassium | 587mg | 237mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
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Szechuan Pepper Beef Medallions
Szechuan Pepper Beef Medallions
ingredients
20 x 4cm (150g) thick slices fillet steak
50g packet szechuan pepper
Olive oil for frying
2 x 800g packet frozen Birds Eye Oven Roast Potatoes
Black Satin Sauce - see tip
Finely chopped red capsicum
Finely sliced spring onion for garnish
instructions
step 1
Trim excess fat from fillet steaks. Crush szechuan pepper in a mortar and pestle or a food processor. Roll the sides of steak pieces in crushed szechuan pepper.
step 2
Pour enough olive oil into the base of a frying pan and heat. Add steak and cook for 1 minute on each side. Remove to a foil lined tray, cover with plastic wrap and refrigerate for 4 hours or overnight.
step 3
Allow frozen Birds Eye Oven Roast Potatoes to thaw for 30 minutes. Place 1 bag of potatoes into a food processor at a time and process until roughly chopped. Repeat with remaining bag.
step 4
Using a 1/3 cup measure, place chopped potatoes onto a paper lined oven tray. Press down lightly with a spatula and shape into a round croute. Cover with plastic wrap and refrigerate overnight.
step 5
Spray beef medallions and potato croutes with spray oil and place into a preheated oven at 220°C and cook for 15-20 minutes.
Place potato croute onto serving plates, top with beef medallions and garnish with spring onion. Spread a small spoonful of black satin sauce on the side of the plate and sprinkle with red capsicum.
serves 20 20 min prep recipe tip
Black Satin Sauce: combine ½ cup oyster sauce and ½ cup soy sauce in a small saucepan and heat until warmed.
For garnish; place finely sliced pieces of spring onion tops into a bowl of icy cold water to curl slightly. This can be done the day ahead.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au