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Beef Medallions with Spicy Onion Jam
2 beef medallions or other steaks 1 tbsp olive oil salt and ground black pepper, to taste Spicy Onion Jam 2 medium onions, halved and thinly sliced 1 red pepper, cored and finely sliced 4 cloves garlic, finely chopped 3 red chillies, seeded and finely chopped 2 tbsp olive oil 2 tbsp tomato paste 1 cup water 1 tbsp sugar
© Annabel Langbein Media
Spicy Onion Jam
To make Spicy Onion Jam, place onions, pepper, garlic, chillies and olive oil
in a pot and cook over medium heat until onion is soft and transparent (about 5 minutes). Add tomato paste and cook another 2-3 minutes until aromatic. Stir in water, sugar, season, salt and pepper. Cook uncovered, stirring now and then so the mixture does not catch, until water has evaporated and oil comes to surface (15-20 minutes). Transfer to a sterilised jar and store in the fridge for up to 2 weeks.
Remove beef medallions from packaging 10-15 minutes before cooking to allow to come to room temperature. Rub with oil to coat, season with salt and pepper and cook over medium-high heat until done to your liking (4 minutes each side for medium rare). Transfer to a plate, cover with tinfoil and a clean cloth and allow to rest for 3-4 minutes before serving.
Serve on a bed of lightly cooked beans and red peppers with a spoonful of Spicy Onion Jam on top of each medallion.
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