Seared Medallions of Beef with Peppercorns and Orange

Serves 4
Created by Broad Stripe's chef

Tender medallions contrasted by a spicy citrus sauce

Ingredients:

• 8 x 90 gm Medallions of Scottish Beef
• 700gms New Potatoes
• 25gm unsalted butter
• 75 ml Sunflower Oil
• ¼ bunch Rosemary
• 2 cloves Garlic
• 20gms Pink Peppercorns
• 2 each Orange
• 500 ml beef stock
• Seasoning

Method:

Wash the new potatoes and drain well. Crush the garlic and roughly chop the rosemary. Toss the potatoes in a bowl with a little sunflower oil.
Place this mixture in a roasting tray and then into a hot oven (180c) for 20 min.
Zest (grated) and juice of one orange. Peel and segment the other orange.
Gently sauté (shallow fry) the peppercorns, then add the beef stock and simmer for 15 minutes.
Season the beef medallions and pan fry in butter till cooked.
When potatoes are cooked, remove and crush with a roasting fork. Do not crush to a puree; they need to be left rough and rustic.
Add the orange zest to the sauce and some of the juice to taste, check seasoning.
Place a portion of potatoes on the plate; lay the two medallions to the side, slightly leaning off the potatoes.
Coat the beef with the sauce and decorate with a couple of orange segments on the top and serve.

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