Rare Seared Beef Medallion with Mung
Bean Salad and Ginger Sweet and Sour Vinaigrette
recipe has been reproduced with the kind permission
of Genevieve McGough. Genevieve is a chef in
Auckland New Zealand with fifteen years experience in
professional cookery. She has her own web site called
Cuisine where every dish is created by her.
asked what was her inspiration for the web site and
why her food writing differs from others, this is what
Genevieve had to say:
have spent many hours myself searching the internet
for recipe ideas and became tired of wading through
hundreds of recipes on huge sites just to find one worth
printing. I thought to myself why cant every recipe
be worth printing after all it isnt the volume
of recipes that give you a good culinary site, its
the quality. The other factor I thought was missing
was food photography. When chefs look through cookbooks
for inspiration, they often only look at the pictures.
This can be enough to inspire a new dish all by itself.
If you cant see the food you cant imagine
endeavoured to fill a gap by learning photography and
to write about food leaving out everything I dislike
about other food writers recipes."
read more and obtain more recipes visit Genevieves
x 100g / 3oz slices of eye fillet
2 tbsps of cooking oil
1 spring onion or scallion
1/4 cup soya bean oil
2 tbsps soy sauce
2 tbsps balsamic vinegar
1 tbsp sweet chilli sauce
1/2 tsp sesame oil
1/4 tsp plain salt
1/2 a small minced red onion
1/2 tbsp minced ginger root
1/2 tbsp minced garlic
1 tbsp minced coriander stalk
make the vinaigrette:
a small mixing bowl stir together the above ingredients
until just combined. This can be prepared a long time
in advance and should have no problem lasting in the
fridge for up to a month.
sear the eye fillet:
a medium sized frying pan until the oil just starts
to smoke then carefully place the fillet pieces in
the oil and sear for around 2 minutes before turning
and doing the same on the other side. If you enjoy
steak cooked a little more you will need to leave
them in longer. Remove the steak from the pan and
allow it to rest on paper towels for a minute.
the mung sprout salad:
the coriander leaves into strips and place in a mixing
bowl with the mung beans.
the spring onion or scallion on a very sharp angle
and add to the bowl.
Mix a little of the vinaigrette into the mung bean
salad and divide it between the 4 serving plates.
each piece of warm fillet into 8 pieces (this is not
necessary but it helps the flavour of the vinaigrette
to pierce the beef) and place on the serving plates
next to the salads.
some of the vinaigrette over the beef making sure
there are plenty of vegetable pieces from the dressing
for maximum flavour.