• 40min
  • 5min
  • Difficult
  • 4 Portions
0 vote

Let’s prepare for summer plancha time with a medallion that melts in the mouth and is grilled to perfection. We are serving this tender and juicy meat with an elegant Pink Lady® and celery salsa. The latter, fresh, powerful and lively, marries well with raw Pink Lady® apple, revealing its green aromas. The balance of sweetness and acidity and its pleasant fruity notes, the Pink Lady® contrasts with the power of celery. An almond-curry sauce, combined with a few toasted almonds, awakens the full-bodied spicy flavours of the nut, thanks to its natural oils. The dish’s combinations enhance the crunchy and aromatic notes of the Pink Lady® apple.

For the Pink Lady® apple salsa:


  • 1 Pink Lady® apple
  • 1 half lemon
  • salt and pepper
  • 3 tsp olive oil
  • 2 celery leaves
For the Pink Lady® apple salsa:
  1. Dice the Pink Lady® and sprinkle with lemon juice to prevent browning.
  2. Dice the celery.
  3. Mix the two.
  4. Add olive oil and lemon juice. Season. Set aside.

For the beef medallion:


  • salt and pepper
  • 10 g butter
  • 1 tsp olive oil
  • 4 200 g medallions of beef filet prepared by your butcher
For the beef medallion:
  1. Remove from fridge 30 minutes before serving. They must be at room temperature.
  2. Melt the butter and olive oil.
  3. Add the beef medallions to a hot pan and cook for 2-3 minutes on each side until browned. Season
  4. and set aside on a plate.

For the sauce:


  • 2 shallots
  • salt
  • pepper
  • 900 ml white wine
  • 6 tbsp almond paste
  • 4 celery leaves
  • 1 tsp curry powder
For the sauce:
  1. Finely chop the shallots.
  2. Deglaze the pan with white wine. Add the shallots and celery leaves and allow to reduce.
  3. Remove the leaves when the liquid has reduced by three quarters.
  4. Add the curry powder and almond paste and stir well.
  5. Cook on alow heat for two minutes.
  6. Season.

For decoration:


  • rock salt
  • 30 g whole toasted almonds
  • 6 sprigs of chervil
  • fresh celery leaves
For decoration:
  1. Toast the almonds in a dry frying pan and then roughly chop them.
  2. Use a cookie/scone cutter to make a perfect circle of sauce on the plate. Place themedallion on top and the salsa to the side of it.
  3. Sprinkle the toasted almonds on the top along with and the celery leaves and rock salt.
  4. Sprinkle chervil and rock salt on the salsa.

Pink Lady® top tip

You can replace the white wine with a stock cube.