400 g Silver Fern Farms beef medallions
3 large sprigs rosemary, finely chopped
1 T smoked paprika flakes or 1 t ground smoked paprika
Rock salt and pepper
3 T olive oil
300 g medium tomatoes on the vine
¾ c red wine
¾ c beef stock
1 bay leaf
3 T mascarpone, cream or sour cream
4 T Waiheke Island Herb spread
Crunchy roast potatoes
Remove the medallions from the fridge and bring up to room temperature.
Wipe any excess moisture from the meat with a paper towel.
Toss the rosemary, paprika, salt and pepper together and generously coat the meat on both sides.
Heat your Ironclad Pan to nearly smoking. Drizzle in the olive oil and sear the meat for 2-3 minutes on each side for medium rare. Remove from the pan and leave to rest for 10 minutes.
Add the halved tomatoes to the pan and fry, cut side down, for 1 minute on high. Remove from the pan.
Now add the stock, wine and bay leaf to the pan and let that sizzle and reduce for 5 minutes. Stir in the cream of your choice, simmer for one minute and you’re ready to serve.
Slice the meat and serve with a dollop of Waiheke Herb spread, tomatoes and crunchy roast potatoes, all drizzled with gravy.