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Season the beef medallions with salt to taste.
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Brush with 20ml olive oil and place aside for 15 minutes.
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In the meantime, toss the cherry tomatoes with remaining oil and rosemary.
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Arrange the tomatoes onto baking sheet.
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Heat oven to 200C.
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Roast the tomatoes for 20 minutes.
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Heat the grill to medium or a grill pan over medium heat.
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Grill the medallions for 4 minutes per side.
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Serve warm with roasted tomatoes and steamed asparagus.