Stunning Elegance

Szechuan Pepper Rubbed Beef Medallions

SERVES 20
PREPARATION 20 minutes
COOKING TIME 15 minutes

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

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 220ºC 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.

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.