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#WFD – Beef Fillet Medallions
Spoon roast vegetable mash over and top with a fillet medallion
POLOKWANE – This dish is the perfect dish for a dinner party with colleagues or friends.
What’s for Dinner says the sweetness of the herbs is the ‘cherry’ on top.
Ingredients
- 400g large potatoes, peeled
- 500g pumpkin, peeled
- 300g sweet potatoes, peeled
- 1 onion, chopped
- 3 tomatoes, quartered
- 5 cloves garlic
- 1 x KNORR Meatball Kebabs Dry Cook-in-Sauce
- 25ml olive oil
- 30ml stork margarine
- 500 g
- beef fillet, cut into medallions
- 5ml finely rosemary, chopped
- 100ml cranberry juice
- 1 pinch cracked black pepper (to taste)
- 50g rocket leaves (for garnish)
Method
- Preheat the oven to 180°C.
- Cut vegetables into large sized pieces, place onto a baking tray with the garlic and season with pepper and half the contents of the KNORR Home-style Meatball Kebabs Dry Cook-in-Sauce sachet.
- Drizzle with olive oil and bake for 45 minutes or until soft.
- Turn regularly during the cooking time.
- Transfer vegetables to a bowl and add Stork margarine.
- Mash lightly with a fork.
- Mix the remaining sachet contents with rosemary, cranberry juice and black pepper, and use this to baste the fillet medallions while grilling on a hot griddle pan until medium rare.
- Arrange rocket leaves in the centre of the plate.
- Spoon roast vegetable mash over and top with a fillet medallion
