Fillet medallion with haloumi and summer salsa – Food & Home Magazine
Fillet medallion with haloumi and summer salsa pairs well witha rich wooded white like Rijk’s Private Cellar Chenin Blanc Reserve.
Ingredients
- <h3>MARINADE</h3>
- 125ml (½ cup) soy sauce
- 125ml (½ cup) sweet chilli sauce
- 30ml (2 tbsp) honey
- 250ml (1 cup) oil
- ½ onion, finely chopped
- 2 garlic cloves, crushed
- 30ml (2 tbsp) coriander seeds
- 5 fresh basil leaves
- 4 x 200g beef fillet medallions
- 250g haloumi cheese, cubed
- <h3>SALSA</h3>
- 150g thin green asparagus
- 1 red pepper, seeded and cubed
- 1 x 420g tin whole
- 45ml (3 tbsp) olive/avocado oil, plus extra for drizzling
- zest and juice of 1 lemon
- 30ml (2 tbsp) fresh flat-leaf parsley, chopped
- 20ml (4 tsp) red wine vinegar
- salt and cracked black pepper,to taste
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