Beef Medallions on Rice Cakes with Teriyaki Sauce
By Silver Fern Farms
- 1 pack Silver Fern Farms Beef Medallions
- 4 Tbsp olive oil
- ¼ cup soy sauce
- ¼ cup mirin
- ¼ cup brown sugar
- 1½ cups rice, cooked and cooled
- 1 egg
- 2 Tbsp plain flour
- ¼ cup spring onions, chopped
- 1 cup frozen shelled edamame beans, thawed, blanched in boiling water
- 2 cloves garlic, crushed
- 2 Tbsp each: fresh basil and coriander leaves
- ¼ cup vegetable stock
- 2 Tbsp fresh lemon juice
- ½ tsp salt
Remove the Silver Fern Farms Beef Medallions from the fridge and packaging. Season with freshly cracked pepper and 1 teaspoon olive oil. Allow to rest at room temperature for 10 minutes. Salt the meat just prior to cooking.
To make the teriyaki sauce, combine all 3 ingredients. Stir well and set aside.
Heat a fry pan or barbecue to high and cook Silver Fern Farms Beef Medallions for 2½-3 minutes each side (medium-rare). Transfer to a plate, cover and rest.
In the same frypan, pour teriyaki sauce mixture in, bring to a boil, and simmer until reduced and thickened. Remove from heat.
For the rice cakes, place cooled rice, egg, and flour in a bowl. Stir through spring onion. Divide mixture into 4 portions. Press firmly and roll into balls in the palms of your hands. Lightly flatten. Heat remaining oil in a small frypan. Cook rice cakes for about 4-5 minutes each side or until golden and crisp.
To make the pesto, place all ingredients in a food processor and blend until quite smooth. Add a little more stock if it seems too thick. Set aside until ready to use.
Serving suggestion: place a spoonful of edamame pesto on top of each rice cake. Sit Silver Fern Farms Beef Medallions on top and drizzle with teriyaki sauce.
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