• 1/4 - 1/2 tsp. (1 - 2 mL) Thai red curry paste or Irresistibles curry powder*
• 1 Tbsp. (15 mL) Irresistibles extra virgin olive oil*
• 2 Tbsp. (30 mL) soy sauce*
• 1 tsp. (5 mL) raw cane sugar
• 1 3/4 lb. (800 g) Red Grill Angus beef medallions

• 3/4 cup (180 mL) coconut milk
• 1½ tsp. (7.5 mL) finely grated fresh ginger
• 1 Tbsp. (15 mL) soy sauce*
• 1/2 lime, juice and finely grated zest
• 1 lb. (450 g) wax or green beans
• 4 green onions, minced
• 1/4 cup (60 mL) chopped peanuts
• 1 cup (250 mL) mixed fresh herbs: coriander, basil and mint leaves.

1. In a small bowl, mix red curry paste with oil, soy sauce and sugar. Brush medallions with mixture and refrigerate for about 1 hour.

1. In a small saucepan, combine coconut milk, ginger, soy sauce, lime juice and zest. Cook over medium heat approximately 10 minutes. Keep below a boil. Reserve over very low heat.
2. Cook beans in a big pot of boiling salted water, uncovered, for 5 minutes or until al dente.
3. Drain and transfer to a salad bowl. Add reserved sauce and green onions. Cool.
4. Cooking and presentation
5. Heat barbecue to high. When the grill is very hot, lay medallions on it, lower heat to moderate and cook 3 - 4 minutes per side or more depending on desired degree of doneness. Serve medallions with bean salad sprinkled with peanuts and mixed fresh herbs.

4 Servings