Tournedos with sesame

Name: Tournedos with sesame
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 100 g Long grain rice; 7-10 Tbsp Salt; 2 Beef medallions (approx. 120 g each); 4 discs Bacon; 2 TABLESPOONS Sesame; 4 TABLESPOONS Oil; 1 TEASPOON Sambal Oelek; 200 g Sweet peas; 1 (40 g) Bag Fix for China specialities; 1/2 bunch Parsley; 7-10 Tbsp wooden skewers; 7-10 Tbsp Aluminium foil

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 2

100 g Long grain rice
7-10 Tbsp Salt
2 Beef medallions (approx. 120 g each)
4 discs Bacon
2 TABLESPOONS Sesame
4 TABLESPOONS Oil
1 TEASPOON Sambal Oelek
200 g Sweet peas
1 (40 g) Bag Fix for China specialities
1/2 bunch Parsley
7-10 Tbsp wooden skewers
7-10 Tbsp Aluminium foil

Directions

1
Bring the rice to the boil in 200 ml boiling salted water and let it swell over a low heat for about 20 minutes. Wash medallions, dab dry and wrap with bacon slices. If necessary, pin them with wooden skewers. Roast sesame seeds in 2 tablespoons of hot oil until golden brown. Stir in Sambal Oelek and remove from the pan.
2
Fry the tournedos in sesame oil for 10-15 minutes, turning. Season with salt. In the meantime, clean and wash the sugar snap peas and cook in little boiling salted water for 5-8 minutes. Brush the meat with the sesame paste shortly before the end of the cooking time. Remove from the pan, wrap in aluminium foil and keep warm, dissolve the roast with 300 ml cold water, stir in China-Fix and bring to the boil. Let it swell for 10 minutes at low heat. Wash parsley, dab dry and chop. Stir into the rice. Drain the mangetout.
3
Remove from the pan, wrap in aluminium foil and keep warm, dissolve the roast with 300 ml cold water, stir in China-Fix and bring to the boil. Let it swell for 10 minutes at low heat. Wash parsley, dab dry and chop. Stir into the rice. Drain the mangetout. Arrange tournedos, rice, sugar snap peas and sauce on a plate