| Ingredients | quantity |
| Beef medallions | 3ea |
| Mixed vegs | 300g |
| Rosemary tapenade (see recipe) | 15ml |
| Red pepper reduction (see recipe) | 15ml |
| Equipment used | Chemicals used |
| Frying pan | Sanitizer |
| Red board | Multi purpose |
| chef's knife | Oven/grill |
| Main course plate | detergent |
| turning tong |
|
| Stove top |
|
Method
1. Mise and place all ingredients, utensils, stations and equipment
2. Shallow fry beef medallions to guests request in red pepper reduction
3. Sauté mixed vegs with in a little oil and butter
4. Place vegs in the middle of the plate
5. Add medallions on the top vegs and sides of vegs
6. Finish off by lightly drizzling rosemary tapenade over the plate
7. Serve hot
Chef’s tip
Can add thyme leaves/ rosemary as garnish for extra flavor
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