Beef Medallions with Horowhenua parsnips, Parkvale mushrooms and wasabi mayonnaise

By Paul Limacher
Beef Medallions with Horowhenua parsnips, Parkvale mushrooms and wasabi mayonnaise
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  • 1 packet Silver Fern Farms Beef Medallions, at room temperature
  • Olive oil for rubbing

Wasabi mayonnaise

  • ½ cup mayonnaise
  • 1 teaspoon wasabi paste
  • 1 teaspoon lemon juice

Roast parsnips

  • 2 large Horowhenua (or store bought) parsnips, peeled and cut into batons (6cm long x 1cm wide)
  • 2 tablespoons olive oil
  • 1 sprig fresh thyme, leaves picked


  • 1 tablespoon olive oil
  • 350g brown button Parkvale (or store bought) mushrooms, wiped with kitchen paper
  • 1 teaspoon finely chopped fresh ginger
  • ¼ teaspoon Chinese five spice powder
  • 3 tablespoons kecap manis (sweet soy sauce)
  • 3 tablespoons white wine
  • 1 teaspoon runny honey


Preheat the oven to 190°C and line a shallow roasting tray with baking paper.

Mix the wasabi mayonnaise ingredients together in a small bowl, cover and place in the fridge.

Place the prepared parsnips in a bowl with the oil and season. Sprinkle in the thyme leaves and toss to combine. Tip out on to the prepared tray and place in the oven to cook for 20 minutes.

Heat a heavy-based frying pan over high heat. Rub the beef medallions with oil and season with salt and freshly ground black pepper. Pre-heat a fry-pan to medium-high and pan-fry for three to four minutes on each side until medium-rare. Transfer to a warmed plate, cover loosely and leave to rest for five minutes while you cook the mushrooms.

Wipe out the frying pan and place over medium heat. Add oil and the mushrooms and cook for 1-2 minutes. Add the ginger and cook for a further 2 minutes. Add the Chinese five spice, kecap manis, white wine and honey and season. Cook for about 3 minutes, stirring frequently.

To serve - Slice the beef across the grain and serve with the parsnips and mushrooms. Serve with the wasabi mayonnaise.

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