Beef Medallions With Bacon And Morels
- 8 slices of bacon
- 2 beef teres majors (about 1 pound each), 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 cold unsalted butter
- 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 140u0b0, 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.
bacon, beef, salt, freshly ground pepper, vegetable oil, fresh morels, scallions, madeira, mushroom stock, cold unsalted butter
Taken from www.epicurious.com/recipes/member/views/beef-medallions-with-bacon-and-morels-51163411 (may not work)