1/4 cup olive oil
1/2 cup Kinneret Farm silan
4 garlic cloves, crushed (preferably fresh)
2 tbsp soy sauce
Ground black pepper
Some whole black peppercorns
Hot chili flakes
Mix well and warm on low heat. Remove from the heat as soon as the mixture begins to boil.
Beef Fillet Medallions:
- Use fresh beef fillet cut into medallions.
- Remove the meat from the refrigerator about half an hour before you begin preparation, so that it has time to reach room temperature.
- Heat a lightly greased grill pan. When the pan begins to smoke, place the beef fillets on the pan. For those nice seared grill marks, try not to move the meat around.
- The cooking time will depend on the thickness of the meat and your personal cooking preferences. I often grill medallions that are about 2 fingers thick for 3-4 minutes on each side, and the meat comes out perfectly grilled outside and pink on the inside.
While the meat is cooking, reheat the sauce and pour it over the meat just before serving.
The beef medallions can be served with small potatoes baked in the oven with salt, pepper, paprika, olive oil and silan, with an additional side dish of traditional tzimmes with raisins, dried apricots and prunes, and of course, silan.