Beef Medallions with Bacon and Morels
Recipe GLPR026530a2fb5a15
Pan-seared beef medallions wrapped in crispy bacon and topped with a rich Madeira and morel mushroom sauce. Fresh scallions and cold butter finish this elegant dish with depth and silky texture.
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Ingredients
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 wine
3/4 cup mushroom stock or low-sodium broth
2 tablespoons cold unsalted butter
Directions
If using dried morels, place them in a bowl and pour boiling water over them. Let soak for 30 minutes until softened. Drain and rinse thoroughly under cold water, squeezing gently to remove any grit. If using fresh morels, simply rinse under cool water and pat dry.
Pat the beef medallions dry with paper towels. Season both sides generously with salt and freshly ground pepper.
Wrap each beef medallion with one slice of bacon, securing it around the side. You will have 8 medallions total.
Heat the vegetable oil in a large skillet over medium-high heat. Once shimmering, carefully place the wrapped medallions in the pan. Sear for 4–5 minutes on the first side until the bacon begins to crisp and the beef develops a brown crust. Flip and sear for another 4–5 minutes on the second side, aiming for an internal temperature of 145°F for medium-rare doneness.
Transfer the cooked medallions to a warm plate and tent loosely with foil.
In the same skillet, add the morels and scallions. Sauté over medium heat for 2–3 minutes, stirring gently until the morels release their aroma.
Pour in the Madeira wine, scraping up any browned bits from the bottom of the pan. Simmer for 1 minute to slightly reduce the wine.
Add the mushroom stock and bring to a gentle simmer. Cook for 2–3 minutes to allow the flavors to meld.
Remove the skillet from heat and whisk in the cold unsalted butter until the sauce becomes silky and emulsified.
Return the beef medallions to the skillet and spoon the morel and bacon sauce over them. Serve immediately while hot.
