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Rare Seared Beef Medallion with Mung Bean Salad and Ginger Sweet and Sour Vinaigrette

This 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 Genevieve’s Cuisine where every dish is created by her.

When asked what was her inspiration for the web site and why her food writing differs from others, this is what Genevieve had to say:

"I 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 can’t every recipe be worth printing after all it isn’t the volume of recipes that give you a good culinary site, it’s 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 can’t see the food you can’t imagine it.

I endeavoured to fill a gap by learning photography and to write about food leaving out everything I dislike about other food writers recipes."

To read more and obtain more recipes visit Genevieve’s Cuisine <click here>


4 x 100g / 3oz slices of eye fillet
2 tbsps of cooking oil

For the salad:
Mung sprouts
Coriander leaves
1 spring onion or scallion

For the vinaigrette:
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


To make the vinaigrette:

  • In 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.

To sear the eye fillet:

  • Heat 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.

For the mung sprout salad:

  • Slice the coriander leaves into strips and place in a mixing bowl with the mung beans.
  • Slice the spring onion or scallion on a very sharp angle and add to the bowl.

To serve:

  • Mix a little of the vinaigrette into the mung bean salad and divide it between the 4 serving plates.
  • Slice 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.
  • Spoon some of the vinaigrette over the beef making sure there are plenty of vegetable pieces from the dressing for maximum flavour.

Serves 4

Genevieve McGough