• 225 g fillet beef (cut into thin medallions)
  • for the sautéed vegetables:
  • 12-14 mushrooms (thinly sliced)
  • 1 medium onion (thinly sliced)
  • 2 garlic cloves (crushed)
  • 6 small baby potatoes (cut into thin slices)
  • 75 g mangetout
  • 3 tblsp soy sauce
  • chopped parsley, to garnish
  • for the garlic butter:
  • 75 g softened butter
  • 1 tblsp chopped parsley
  • 3 cloves of garlic (crushed)


  • Slice trimmed fillets of beef into medallions about ½ inch thick.
  • Heat a pan until smoking hot. Brush with a little oil.
  • Place the medallions of beef on the pan. Cook for about 2-3 minutes each side - depending on how you like your beef cooked. (Bear in mind that they will cook quickly as they are quite thin).
  • Remove the beef from the pan when it is sealed on both sides. Transfer to a warm plate.
  • Place another little drizzle of oil on the pan and fry off onions, garlic, mangetout and potatoes and mushrooms until almost fully cooked (approximately 5-6 minutes).
  • Add in 3 tablespoons soy sauce and continue to cook gently for another moment or two.
  • For the Garlic Butter:
  • Combine all the ingredients together and store until required.
  • Serve the vegetables and potatoes in a large bowl; arrange the beef medallions on top and then a dollop of garlic and herb butter.
  • Serve immediately.


Kevin's tip: Flavour the butter with finely diced chilli and coriander.