Beef medallions with spicy onion jam

This recipe by Annabel Langbein was prepared for us by Main Course cooking school for a tasty Silver Fern Farms presentation.

Spicy onion jam

2	Onions, halved and thinly sliced
1	Red pepper, cored and finely sliced
4 cloves	Garlic, finely chopped
3	Red chillies, seeded and finely chopped
2 Tbsp	Olive oil
2 Tbsp	Tomato paste
1 cup	Water
1 Tbsp	Sugar

To serve

350 g	Beef medallions (Main)
250 g	Green beans, trimmed and blanced
1 leaf	Red pepper, cut into thin slices
1 Tbsp	Olive oil

Directions

1. To make spicy onion jam place onions, pepper, garlic, chillies and olive oil in a pot and cook over medium heat until onion is soft and transparent (about 5 minutes). Add tomato paste and cook another 2-3 minutes until aromatic. Stir in water, sugar and season.
2. Cook uncovered, stirring now and then so the mixture does not catch, until water has evaporated and oil comes to surface (15-20 minutes). Transfer to a sterilised jar and store in the fridge for up to two weeks.
3. Remove beef medallions from packet 10-15 minutes before cooking to allow to come to room temperature. Rub with oil to coat. Season and cook over medium-high heat until done to your liking (4 minutes each side for medium-rare).
4. Transfer to a plate, cover with tinfoil and a clean cloth and allow to rest for 3-4 minutes before serving. Toss beans and red peppers in a hot pan with oil until just-cooked. Serve medallions on a bed of the cooked beans and red peppers with a spoonful of spicy onion jam on top of each medallion.