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Rump medallions with Spanish roast vegetables

Name: Rump medallions with Spanish roast vegetables
Yield: 6
Ingredients: 3 garlic cloves, crushed; 1/4 tsp ground cumin; 1/4 tsp smoked paprika (pimenton); 1/4 tsp ground coriander; 1/4 cup (60ml) extra virgin olive oil, plus extra to brush; 2 red onions (skin on), cut into wedges; 600g Jap pumpkin, cut into wedges; 4 small sprigs vine-ripened cherry tomatoes; 6 beef rump medallions; 150ml sour cream; 1 tbs roughly chopped flat-leaf parsley leaves

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by delicious. team

delicious. team

Oct 03, 2015

Turn meat and three veg on its head with this satisfying main.

3 garlic cloves, crushed
1/4 tsp ground cumin
1/4 tsp smoked paprika (pimenton)
1/4 tsp ground coriander
1/4 cup (60ml) extra virgin olive oil, plus extra to brush
2 red onions (skin on), cut into wedges
600g Jap pumpkin, cut into wedges
4 small sprigs vine-ripened cherry tomatoes
6 beef rump medallions
150ml sour cream
1 tbs roughly chopped flat-leaf parsley leaves

Method

1.

Preheat oven to 180°C. Mix 2 crushed garlic cloves, spices and oil. Season, then brush steaks with 2 tbs of the mixture and set aside.
2.

Toss onion and pumpkin in a roasting pan with remaining spice mixture. Roast for 25 minutes or until tender, adding tomatoes to the pan for the final 10 minutes.
3.

Brush a large ovenproof frypan with extra oil and heat over medium-high heat. Cook steaks in batches for 1-2 minutes each side, then return all steaks to pan and cook in oven for 3 minutes for rare. Rest for 5 minutes. Mix remaining garlic with sour cream, then season and serve drizzled on steaks, with vegetables. Sprinkle with parsley.