Beef Fillet Medallions

Beef Fillet Medallions

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Impress at your dinner party with this beef recipe for Beef Fillet Medallions. The sweetness of the herbs is the ‘cherry’ on top.

  • Recipe serves4
  • Preparation time15 minutes
  • Cooking time45 minutes


  • 400 g Large potatoes, peeled
  • 500 g Pumpkin, peeled
  • 300 g Sweet potatoes, peeled
  • 1 Onion, chopped
  • 3 Tomatoes, quartered
  • 5 Garlic cloves
  • 1 KNORR Home-style Meatball Kebabs Dry Cook-in-Sauce
  • 25 ml Olive oil
  • 30 ml Stork Margarine
  • 500 g Beef fillet, cut into medallions
  • 5 ml Finely chopped rosemary
  • 100 ml Cranberry juice
  • 1 Pinch Cracked black pepper to taste
  • 50 g Rocket leaves for garnish


  • Preheat the oven to 180°C.
  • Cut vegetables into large sized pieces, place onto a baking tray with the garlic and season with pepper and half the contents of the KNORR Home-style Meatball Kebabs Dry Cook-in-Sauce sachet.
  • Drizzle with olive oil and bake for 45 minutes or until soft.
  • Turn regularly during the cooking time.
  • Transfer vegetables to a bowl and add Stork margarine.
  • Mash lightly with a fork.
  • Mix the remaining sachet contents with rosemary, cranberry juice and black pepper, and use this to baste the fillet medallions while grilling on a hot griddle pan until medium rare.
  • Arrange rocket leaves in the centre of the plate.
  • Spoon roast vegetable mash over and top with a fillet medallion