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Served
with a red wine and wild mushroom sauce.
Serves 4.
Ingredients
4 x 150g medallions of beef (trimmed)
4 Rashes smoked back bacon
Dijon mustard
Demerara sugar
Beef stock
Red wine
Butter
Plain flour
100g wild mushrooms (trimmed and cleaned)
Salt and Pepper.
Method
1. Cut the bacon in half lengthways and wrap both ends around
the beef. Put a little Dijon mustard on top of the beef and
sprinkle with sugar, season well with salt and pepper. Put the
portions on a large baking tray.
2. Put
the butter and flour in a sauce pan and cook on a low heat for
5 mins. Boil the stock and the wine. Gradually add the stock
to the flour and butter mixing thoughly in between. Simmer for
20mins.
3. Pre-heat
the oven at Gas mark 7 (225C).
4. Place
the beef in the centre of the oven for 20mins. (This will be
med-rare so cook it longer if required).
5. Add the
mushrooms to the sauce and simmer for 5 mins. Add salt and pepper
to taste, If the sauce seems a little thick then add some more
stock.
6. When
the beef has cooked leave to rest for a few minuets in a warm
place.
7. Serve
with the sauce and seasonal vegetables.
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