Servings

4

Ingredients

8 x 3-ounce Australian beef medallions from center cut of top sirloin
2 tablespoons fennel seeds (toasted & ground)
2 tablespoons coriander seeds (toasted & ground)
1 teaspoon cardamom (toasted & ground)
2 tablespoons black pepper (freshly ground)
2 tablespoons dry shallots (ground)

Method

In a bowl combine fennel, coriander, cardamom, black pepper and shallots. Coat the beef medallions with the mix, evenly on both sides. In a skillet, sear the beef on both sides until your desired tastes, set aside and let rest 5 minutes.

Pea and Coriander Pancake Ingredients

2 cups green peas (mashed)
1 tablespoon white breadcrumbs
3 teaspoons flour
2 teaspoons Sambal oelek
1 clove of garlic (chopped)
2 tablespoons coriander (chopped)
2 whole eggs
Salt and pepper to taste
Clarified butter, for frying

Pea and Coriander Pancake Method

In a mixing bowl, mix peas, breadcrumbs, flour, Sambal oelek, garlic and coriander. Fold in the eggs and season with salt and pepper. In a hot skillet cook the pancake to about 4 inches diameter in clarified butter until golden brown on each side. Keep warm until ready to serve.

Lemongrass Aioli Ingredients

2 egg yolks
2 tablespoons garlic (chopped)
2 tablespoons lemon juice
4 pieces lemongrass (blanched and finely chopped)
1 teaspoon water
1 cup olive oil
Salt and pepper to taste

Lemongrass Aioli Method

Place the egg yolks, garlic, lemon juice and lemongrass in a blender. Start the blender at low speed and slowly add the oil. Add water and season well.

Garnish Ingredients

1 cup carrots (fettuccini cut)
1 cup enoki mushrooms (cleaned)
1 1/3 tablespoons butter
Salt and pepper to taste

Garnish Method

Sauté the carrots and enoki mushrooms in butter, until carrots are tender. Season well.