Tablelands Farm to Fork
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Spiced beef rump medallions and Asian slaw broth

This simple and healthy beef dish is high-end gourmet at home.  

Spiced beef rump medallions and Asian slaw broth
Prep time30 min
Cook time20 min
Total time50 min
Servings6
01

Ingredients

Asian slaw

  • 80 ml (1/3 cup) lime juice
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp sesame oil
  • 100 g snow peas, trimmed, cut into julienne (matchsticks)
  • 1 red onion, thinly sliced
  • 8 baby cucumbers, thinly sliced into ribbons
  • 1 large pear, trimmed, seeds removed, cut into julienne (matchsticks)
  • 1 cup shredded purple cabbage
  • 1.2 cup picked mint leaves
  • 1.2 cup picked coriander leaves
  • 3 tsp roasted black & white sesame seeds
02

Step-by-step method

  1. 01
    Place beef rump medallions on an oven tray, even coat in sesame oil and Chinese five spice; season to taste. Stand until you have finished the broth.
  2. 02
    To make the broth, place ginger, garlic and oil in a heavy based medium saucepan over high heat. Cook, stirring, for 1-2 minutes or until lightly golden; add remaining ingredients and bring to a simmer. Reduce heat and simmer gently for 10 minutes or until flavours have developed. Cover with foil and keep warm, re-heat over high heat when ready to serve.
  3. 03
    Meanwhile, to cook the rump, heat a large frying pan over high heat. Add peanut oil and cook for ½ minutes, turn, and cook for further 3½ minutes or until cooked to your liking. Transfer to an oven tray and rest for 5 minutes before carving, to serve.
  4. 04
    Leave rump pan on heat add mushrooms and chilli; cook, stirring occasionally, for 2 minutes, add vinegar and sugar and cook, stirring for a further 2 minutes or until mushrooms are glazed. Keep warm until ready to serve.
  5. 05
    To make the slaw, whisk lime juice, soy and honey in a large bowl. Add remaining ingredients and toss well to combine; season taste.
  6. 06
    Divide slaw among plates and place in a mound in the middle of each main size bowl plate. Scatter the edges of the plate with the mushrooms and top with finely carved/sliced Beef rump; pour over broth, serve immediately.