Active Time
N/A
Total Time
35 MIN
Yield
Serves : 4

How to Make It

Step 1    

Wrap a slice of bacon around each beef medallion and secure with toothpicks. Season with salt and pepper.

Step 2    

In a large skillet, heat the oil until shimmering. Add the medallions and cook over moderately high heat until richly browned on the bottom, about 2 minutes. Turn the medallions and cook for 1 minute. Add the carrots and onions and cook over moderate heat, shaking the pan, until starting to soften, about 3 minutes. Transfer the medallions to a plate. Add the wine to the skillet and simmer for about 2 minutes. Add the stock, bring to a simmer and return the medallions to the skillet. Simmer the medallions over moderately low heat, turning, until an instant-read thermometer inserted in the center registers 140°, about 3 minutes.

Step 3    

Transfer the medallions to plates. Remove the skillet from the heat and swirl in the butter, 1 tablespoon at a time. Season with salt and pepper and stir in the parsley. Spoon the sauce over the medallions and serve.

Suggested Pairing

Tart cherry-inflected, earthy Barolo.

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Aggregate Rating value: 5

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: Cinthia Arcos

Review Body: Delicious. So easy, i didnt have an instant meat thermometer so i ended up over cooking a little but they were super tasty. I also added balsamic vinegar for little extra umph. The carrots and onions were tender and really made the dish complete. Paired with a great salad and some wine. Thumbs up. Stick to the recipe timing and you cant go wrong. 

Review Rating: 5

Date Published: 2017-01-11