Fillet medallion with haloumi and summer salsa – Food & Home Magazine

Fillet medallion with haloumi and summer salsa – Food & Home Magazine

www.foodandhome.co.za

Fillet medallion with haloumi and summer salsa pairs well witha rich wooded white like Rijk’s Private Cellar Chenin Blanc Reserve.

View full recipe on www.foodandhome.co.za

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Cooking tools:

  • Grill pan
  • Baking sheet
  • Oven
  • Refrigerator
  • Stove
  • Saucepan
  • Skillet
  • Chef's knife
  • Cutting board
  • Mixing bowl
  • Measuring cup
  • Measuring spoon
  • Tongs
  • Grater
  • Can opener
  • Garlic press
  • Plate
  • Serving platter
  • Kitchen towel
  • Whisk

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
  • cracked black pepper

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