Beef Medallions with a flavour upgrade! The contrast of sweet and spicy from the red pepper jelly, paired with tangy Canadian feta cheese, makes for a simple and impressive main course. Bonus points for making your own red pepper jelly.
- 2–3 tbsp (30–45 mL) hot pepper jelly
- 1 1/3 lb (600 g) Canadian beef medallions
- 3 oz (90 g) Canadian Feta, crumbled
Preheat grill to medium-high heat.
In a small saucepan, melt hot pepper jelly over medium-low heat.
Cook beef medallions on the grill for 2 minutes.
Turn medallions over, generously baste with hot pepper jelly and add cheese. Continue to cook for 2 minutes or according to desired doneness and serve.
Note: The hot pepper jelly can also be melted in the microwave for about 30 seconds on high power.The beef can also be grilled over the embers of a fire or cooked in a skillet.
Cheese alternatives: Canadian Aged Cheddar, Aged Gouda, Blue cheese.
Recipe and photograph courtesy of www.dairygoodness.ca
