Thai Grilled Medallions and Bean Salad

Thai Grilled Medallions and Bean Salad
  • 4 servings
  • 0:30 Preparation
  • 0:23 Cooking
  • 1:53 Total Time


Add all
  • medallions

  • 1/4-1/2 tsp.
    (1-2 ml)

    thai red curry paste or curry powder

  • 1 Tbsp.
    (15 mL)

    extra virgin olive oil

  • 2 Tbsp.
    (30 mL)

    soy sauce

  • 1 tsp.
    (5 mL)

    raw cane sugar

  • 3/4 lb
    (340 g)

    beef medallions

  • Salad

  • 190 cup
    (3/4 mL)

    coconut milk

  • 1 1/2 tsp.

    finely grated fresh ginger

  • 1 Tbsp.
    (15 mL)

    soy sauce

  • 1/2

    lime, juice and finely grated zest

  • 1 lb
    (450 g)

    wax or green beans

  • 4

    green onions, minced

  • 1/4 cup
    (60 mL)

    chopped peanuts

  • 1 cup
    (250 mL)

    mixed fresh herbs: coriander, basil and mint leaves



In a small bowl, mix red curry paste with oil, soy sauce and sugar. Brush medallions with mixture and refrigerate for about 1 hour.


In a small saucepan, combine coconut milk, ginger, soy sauce, lime juice and zest. Cook over medium heat approximately 10 minutes. Keep below a boil. Reserve over very low heat.

Cook beans in a big pot of boiling salted water, uncovered, for 5 minutes or until al dente.

Drain and transfer to a salad bowl. Add reserved sauce and green onions. Cool.

Cooking and presentation

Heat barbecue to high. When the grill is very hot, lay medallions on it, lower heat to moderate and cook 3 - 4 minutes per side or more depending on desired degree of doneness.

Serve medallions with bean salad sprinkled with peanuts and mixed fresh herbs.

Source: Chef Josée Robitaille

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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