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Thai Grilled Medallions and Bean Salad 2013-08-06 https://www.metro.ca/userfiles/image/recipes/medaillons-bœuf-grilrouge-grillés-thai-salade-haricots-mesclun-5553.jpg PT30M PT23M PT1H53M

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

4 Chef Josée Robitaille

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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

Thai Grilled Medallions and Bean Salad

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Gluten-free
Lactose-free

servings

0:30

Preparation

0:23

COOKING

1:53

TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

1/4-1/2 tsp.
(1-2 ml)
thai red curry paste or curry powder

1 Tbsp.
(15 mL)
extra virgin olive oil

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BERTOLLI OLIVE OIL

$7.99 ea.

500 ml SELECTED VARIETIES

BERTOLLI OLIVE OIL

$7.99 ea.

500 ml SELECTED VARIETIES

save $8.00

COLAVITA EXTRA VIRGIN OLIVE OIL

$9.99 ea.

1 L

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

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$3.33 ea.

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KELLOGG’S OR POST CEREAL, SILK REFRIGERATED BEVERAGES

$3.33 ea.

SELECTED SIZES, SELECTED VARIETIES

KELLOGG’S OR POST CEREAL, SILK REFRIGERATED BEVERAGES

$3.33 ea.

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CASABLANCA, MILI OR GRACE COCONUT MILK 400 ml CASABLANCA OR GRACE COCONUT WATER 500 - 520 ml

3 for/ $5.00

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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

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3 PK, PRODUCT OF U.S.A. or 400 g PRODUCT OF GUATEMALA

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3 PK, PRODUCT OF U.S.A. or 400 g PRODUCT OF GUATEMALA

4

green onion, minced

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PEARL OR CIPPOLINI ONIONS 284 g

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PEARL OR CIPPOLINI ONIONS 284 g

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1/4 cup
(60 mL)
chopped peanuts

1 cup
(250 mL)
mixed fresh herbs: coriander, basil and mint leaves

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Imprimer ma sélection

Preparation

Medallions

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

Salad

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

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