Ingredients for the Beef
220 gm� � � � � � � �Beef Medallion
5 pcs� � � � � � � � � Carrot
4 pcs� � � � � � � � � Broccoli
3-4 pcs� � � � � � � �Button Mushroom
5 pcs� � � � � � � � � French Beans
20 gm� � � � � � � � Green Peas
4 pcs� � � � � � � � � Zucchini
150 gm� � � � � � � Potato Fondue
15 gm� � � � � � � � Pepper Salsa
4-5 sprig� � � � � � �Fresh Thyme
60 ml� � � � � � � � �Pepper Corn Sauce
To taste� � � � � � � Salt
To taste� � � � � � � Pepper, crushed
4 tbsp� � � � � � � � Olive Oil
Method
- Marinate the beef medallion with salt, pepper crushed, fresh herbs and olive oil. And rest it for 4 hours then grill with perfection.
- Take a sauce pan and water then boil, and boil the vegetable on boiling water for 2-3 minutes.
- Then keep the boil vegetable on ice water and strain. Place on non stick pan and make heat, add olive oil, boil vegetable and saut� for 2-3 minutes on medium heat and seasoned with salt and pepper crushed.
- Then grill the potato fondue and heat.
- Heat the sauce pan and add demi glaze, stock and all whole pepper corn and cook for 30 minutes. Season it with salt and crushed pepper, then add the cream and mix well.
- Lastly, spread the pepper paste on plate then place the vegetable and potato fondue.
- Then place your grilled beef medallion on it. Serve with pepper corn sauce and garnishing with pepper salsa and fresh thyme.
