Method of preparation

1. Remove the medallions from the fridge and bring up to room temperature.
2. Wipe any excess moisture from the meat with a paper towel.
3. Toss the salt with smoked paprica and rosmary and pepper together and generously coat the meat on both sides.
4. Heat your pan to nearly smoking. Drizzle in the olive oil and sear the meat for 2-3 minutes on each side for medium rare.
5. Remove from the pan and leave to rest for 10 minutes.
6. Add the halved tomatoes to the pan and fry, open side down, for 1 minute on high. Remove from the pan.
7. Now add the stock, wine and bay leaf to the pan and let that sizzle and reduce for 5 minutes.
8. Stir in the cream of your choice, simmer for one minute and you’re ready to serve.
9. Slice the meat and serve with a dollop of herb spread, tomatoes and crunchy roast potatoes, all drizzled with gravy.
10. Bon Appetit!