Long Fed Loin Fillet Beef Medallions

by Chef Leslie Stronach

Serves: 4

Preparation time: 30min

Cooking time: 40min

Difficulty: Easy

Directions

• 4 x 150g beef medallions
• 3 slices of toast bread
• 100ml beef dripping
• 1 tsp parsley, chopped
• 1 tsp thyme, chopped
• 2 centre cut marrowbones
• 8 baby carrots or 100g

Red wine sauce

• 200ml red wine
• 100g shallots, finely diced
• 250ml veal Jus
• 100g unsalted butter, chilled and diced
• 2 small onions

Breadcrumbs

1. Dice evenly the slices of bread into small cubes.
2. Heat the beef dripping and cook crumbs till golden brown.
3. Remove then mix with herbs and add freshly ground black pepper.

Marrowbone

1. Cut bones in half.
2. Pre heated oven 200°C.
3. Place bones cut side up, season.
4. Bake for approx. 15 minutes.
5. Remove top with breadcrumbs.

Red wine sauce

1. In a saucepan saute shallots in 40g butter.
2. Add red wine reduce to syrup.
3. Add veal jus reduce to required consistency.
4. Remove Monte with butter and season to taste.
5. Cut onions with skin on and place cut side down in hot frying pan.
6. Cook till charred and cooked.
7. Remove and peel into small cups.
8. Fill with Jus to serve.

Carrots

1. Wash and lightly peel baby carrots.
2. Roast till tender.
3. Puree carrots.

To assemble

1. Grill medallion to required preference.
2. Pipe carrot puree on to each plate.
3. Arrange the marrowbone, baby carrots and finish with onion cups of Jus.