Great for sharing these juicy Silver Fern Farms beef medallions are fantastic for a variety of occasions. The edamame pesto provides a hit of fresh flavour. For a quicker option try replacing the rice cakes with some bruschetta.

Ingredients

1 packet	Silver Fern Farms Beef Medallions
4 Tbsp	Olive oil

Teriyaki Sauce / Edamame Pesto

¼ cup	Soy sauce
¼ cup	Mirin
¼ cup	Brown sugar
1 cup	frozen shelled edamame beans, thawed, blanched in boiling water
2	Garlic cloves, crushed
2 Tbsp	Fresh basil
2 Tbsp	Coriander leaves
¼ cup	Vegetable stock
2 Tbsp	fresh lemon juice
½ tsp	Salt

Rice Cakes

1 ½ cups	Rice, cooked and cooled
1	Egg
2 Tbsp	Plain flour
¼ cup	spring onion

Directions

1. Remove the Silver Fern Farms Beef Medallions from the fridge and packaging. Season with freshly cracked pepper and 1 teaspoon olive oil. Allow to rest at room temperature for 10 minutes. Salt the meat just prior to cooking.
2. To make the teriyaki sauce, combine all 3 ingredients. Stir well and set aside.
3. Heat a fry pan or barbecue to high and cook Silver Fern Farms Beef Medallions for 2½-3 minutes each side (medium-rare). Transfer to a plate, cover and rest.
4. In the same frypan, pour teriyaki sauce mixture in, bring to a boil, and simmer until reduced and thickened. Remove from heat.
5. For the rice cakes, place cooled rice, egg, and flour in a bowl. Stir through spring onion.
6. Divide mixture into 4 portions. Press firmly and roll into balls in the palms of your hands. Lightly flatten.
7. Heat remaining oil in a small frypan. Cook rice cakes for about 4-5 minutes each side or until golden and crisp.
8. To make the pesto, place all ingredients in a food processor and blend until quite smooth. Add a little more stock if it seems too thick. Set aside until ready to use.

Serving suggestion: place a spoonful of edamame pesto on top of each rice cake. Sit Silver Fern Farms Beef Medallions on top and drizzle with teriyaki sauce.