Redefine Beef Flank with cherry sauce

PREPARATION

1. Remove the Redefine Beef Flank from the package.
2. Pre-heat a pan on a medium heat, add the oil – once hot add the medallions, garlic and rosemary sprig
3. Cook for approximately, about 3-5 minutes per side (until, an instant read thermometer inserted into the center of each medallion, reaches a temp of 72°C (160°F).
4. Remove the medallions from the pan and slice along the grain 
5. Season with flaky salt and crushed black pepper.

Cherry Sauce Preparation

1. In a medium sized saucepan over medium high heat add the cherries, wine, vegetable stock, balsamic vinegar, and honey / agave, bay leaf, thyme and juniper. Bring to a boil and reduce liquid by half, simmer for approximately 10 minutes. Season with salt and pepper. Turn off the heat and stir in lemon juice. Slowly start adding the vegan butter and stir into the sauce until melted and sauce is nice and shiny.
2. Serve sliced Flank medallions immediately with the sauce and top with micro parsley and fresh whole cherries. 

Serve with mashed potatoes or potato dauphinoise and your choice of greens (add chilli garlic butter to your greens to add a bit more flavour).

This Redefine Beef Flank with Cherry Sauce is the kind of dish that makes a statement. Perfect for a special occasion or when you’re in the mood to level up your midweek dinner, it’s rich, vibrant and full of bold flavour. The Redefine Flank brings a proper meaty texture, pairing beautifully with a cherry sauce that’s equal parts sweet, sharp and complex. Red wine, balsamic vinegar and fresh herbs like rosemary and parsley give the sauce real depth, while also adding a hit of freshness and aroma to every bite. The method is simple and approachable, even if you’re not a seasoned cook. Plate it up with creamy mash or potato dauphinoise and some crisp greens for a plant-based dish that looks impressive and tastes even better.