Seared beef medallion with feta, walnut & pomegranate couscous salad

James Smith, aka The Tattooed Butcher, is passionate about butchery and furthering his knowledge in the art. Winner of the retail meat butcher of the year in 2020 and one of the New Zealand Sharp Blacks team, he has competed against the best in the world. Here he provides a quick and easy dish that is sure to please dad on Father’s Day.

Ingredients

1 pack Silver Fern Farms Beef Medallions

50g butter

Fresh thyme

3 cloves garlic, finely crushed

1 tsp olive oil

50g The Tattooed Butcher BBQ Rub

Couscous Salad

1 cup couscous

1.5 cups boiling water

½ cup lemon juice, freshly squeezed

100g walnuts

100g feta

Handful of fresh pomegranate

½ tsp salt

½ tsp cracked pepper

Method

Remove beef from the fridge and packaging and allow to bloom for 10 minutes at room temperature.

Add couscous into a pot with boiling water. Place the lid on for 5 minutes, then remove and stir well. Transfer to a bowl and mix in salad ingredients.

Preheat a skillet to high heat, adding butter, thyme and garlic.

Coat beef with olive oil and season with The Tattooed Butcher BBQ Rub.

Preheat oven to 200degC.

Sear medallions for 1 minute each side, then place skillet in the oven and cook for a further 5 minutes.

Once cooked, remove from oven and rest for 5 minutes.

To serve, slice beef medallions and place on top of the salad.

Chance to win

Fresh has a Silver Fern Farms gift pack to give away. The pack includes a wooden Silver Fern Farms chopping board, a set of six Stanley Rogers steak knives and two vouchers for one pack from Silver Fern Farms’ Honest Burger range. RRP about $220. Email your contact details to playtime@odt.co.nz with Father’s Day in the subject line by September 7.