Beef Medallions with Canellini Bean and Spinach Crush in Tomato Beef Broth

4 x 6-8 oz Australian beef medallions (1 ¼" – 1 ½" thick)
Olive oil

Beef Seasoning
2 teaspoons fennel seeds
2 teaspoons cumin seeds
1 teaspoon black peppercorns
1 teaspoon coriander seeds
1 teaspoon mustard seeds
1 teaspoon sea salt

Method
Brush the beef medallions with olive oil and season with the coarsely ground seasoning mix and set aside. The seasoning mix can be ground in a pestle and mortar or food processor. Grill on a grill plate on both sides. Finish in pre-heated oven 340°F (170°C) for eight minutes until medium rare.

Bean Mix
1 oz olive oil
4 teaspoons french shallots (diced)
2 cloves garlic (crushed)
10 oz canellini beans (cooked)
2 oz baby spinach (washed)
Salt & pepper to taste

Method
Heat pan on medium heat. Add olive oil, shallots and garlic. When translucent, add cooked beans and lightly fork over beans to break some up. Add spinach, and keep on heat until spinach begins to wilt. Season and remove from heat.

Tomato Beef Broth
2 pounds beef bones
2 oz carrot (diced)
2 oz onion (diced)
1½ tablespoons celery (diced)
7 oz ripe tomatoes
2 quarts water
8 black peppercorns
2 sprigs thyme
1 sprig rosemary
2 bay leaves

Method
Roast beef bones in a pre-heated oven at 440°F (230°C) until golden (about 30 minutes), turning frequently to prevent burning. Lower heat to 340°F (170°C) and add vegetables and tomatoes. When brown, transfer bones and vegetables to a clean pot, drain oil from roasting pan and dilute the cooking juices with some of the water and add to the bone mix. Fill pot with the remaining water and bring to the boil. Skim, reduce to a simmer then add herbs and peppercorns. Simmer for three hours skimming off the fat frequently. Strain and transfer to a clean pot and reduce by half. The sauce is a thin style so do not reduce by too much. It is rich in flavor, however leaves a cleansing after-taste on the palate.

Tomato and Feta Parcel
3.5 oz feta cheese
4 sun-dried tomatoes (chopped)
8 round wonton wrappers
1 egg
Pepper to taste
Olive oil for frying

Method
Combine feta, sun-dried tomatoes and pepper in bowl and mix well. Spoon the mix into the center of four of the wonton wrappers and spread evenly, leaving a gap on wonton to apply egg mix. Lightly brush the edges with the egg mix and place the remaining wonton wrappers on the top. Remove air pockets and seal the edge with a fork by pressing the wrappers together. To cook, seal on both sides in olive oil and drain on absorbent paper.

Assembly
Place bean mix in center of plate in pastry cutter or metal ring and lightly push down. Remove ring. Set beef on top of bean mix, drizzle with tomato beef broth around plate and garnish with feta parcel and diced tomato.