Fillet medallion with haloumi and summer salsa pairs well witha rich wooded white like Rijk’s Private Cellar Chenin Blanc Reserve.
Fillet medallion with haloumi and summer salsa
Ingredients
MARINADE
- 125ml (½ cup) soy sauce
- 125ml (½ cup) sweet chilli sauce
- 30ml (2 tbsp) honey
- 250ml (1 cup) oil
- ½ onion, finely chopped
- 2 garlic cloves, crushed
- 30ml (2 tbsp) coriander seeds
- 5 fresh basil leaves
- 4 x 200g beef fillet medallions
- 250g haloumi cheese, cubed
SALSA
- 150g thin green asparagus
- 1 red pepper, seeded and cubed
- 1 x 420g tin whole
- 45ml (3 tbsp) olive/avocado oil, plus extra for drizzling
- zest and juice of 1 lemon
- 30ml (2 tbsp) fresh flat-leaf parsley, chopped
- 20ml (4 tsp) red wine vinegar
- salt and cracked black pepper,to taste
Instructions
Preheat the oven to 200°C.
Mix all of the marinade ingredientswell together and pour over the fillet. Cover and marinate in the fridge for at least 2 hours.
To make the salsa, remove the woody ends of the asparagus and blanch in salted boiling water until just cooked. Submerge in ice water and slice.
Place the pepper and corn on a baking tray. Drizzle with 30ml (2 tbsp) of the oil and lemon juice. Scatter the lemon zest on top and roast in the oven until just cooked and softened. Toss the asparagus, pepper mixture and parsley together with the vinegar and a drizzle of the oil. Season.
Place each piece of fillet on a hot griddle pan and sear on both sides. Put on a baking tray and bake for 10 – 15 minutes. Remove from the oven and rest for a few minutes.
Heat a pan with the rest of the oil and fry the haloumi until golden.
To serve, top the fillet medallions with the haloumi and salsa.
