Beef Medallions with Bacon and Morels |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
8 slices bacon |
2 (about 1 pound each) beef teres majors, cut into 8 medallions |
salt |
freshly ground pepper |
2 tablespoons vegetable oil |
16 fresh morels, rinsed, or dried morels, soaked in boiling water for 30 minutes, drained and rinsed |
4 (large) scallions, cut into 1/2-inch lengths |
1/2 cup madeira |
3/4 cup mushroom stock or low-sodium broth |
2 tablespoons unsalted butter, cold |
Directions:
1. Wrap a slice of bacon around each beef medallion and secure with toothpicks. Season with salt and pepper. In a skillet, heat the oil until shimmering. Add the medallions and cook over moderately high heat until browned on the bottom, 2 minutes; turn and cook for 1 minute. Add the morels and scallions and cook over moderate heat until the scallions are tender. Transfer the meat to a plate. Cook the vegetables for 2 minutes more, add the Madeira and simmer for 2 minutes. Add the meat and stock and simmer over moderately low heat, turning, until an instant-read thermometer inserted in the center of the meat registers 140°, about 3 minutes. Transfer the meat to plates; discard the toothpicks. Remove the skillet from the heat and swirl in the butter. Season with salt and pepper, spoon over the meat and serve.
|
|