On a tray pour in the oil, add in the rosemary, garlic, salt & pepper.
Place the beef on the tray and cover with the oil and rosemary mix.
Place onto a hot bbq and seal for 2-4 minutes, then turn and do the same, until all the beef is sealed. (About 20 minutes cooking time all up)
While the meat is resting, coat the mushrooms with the oil & rosemary mix and place onto the bbq.
Cook on both sides for 3 minutes each or until cooked.
Rest the meat for 10 minutes until ready to carve into medallions.
Serve with Salsa verde, mushrooms and chilli corn.
Corn and mushrooms:
Submerge corn husks in water and place onto hot bbq – turn every 5 minutes (about 20 minutes cooking time)
Peel off husks and brush on the chilli lime butter from the prawns,
Cook for a couple of minutes just before serving.
Soak bread in ½ the oil for 30 minutes, crumble and place in a food processor with the rest of the salsa verde ingredients.
Blend until a nice paste forms.
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