- 8 slices of bacon
- 2 beef chuck teres majors (also called mock tenders) (about 2 pounds total), trimmed and cut into 8 equal-size medallions
- Freshly ground pepper
- 2 tablespoons vegetable oil
- 2 medium carrots, cut into 1-by-1/4-inch matchsticks
- 1 medium onion, halved and sliced 1/4 inch thick
- 1/2 cup dry white wine
- 3/4 cup beef stock or low-sodium broth
- 2 tablespoons unsalted butter
- 2 tablespoons chopped parsley
- Wrap a slice of bacon around each beef medallion and secure with toothpicks. Season with salt and pepper.
- 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.
- 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.
Tart cherry-inflected, earthy Barolo.
Contributed By Photo Published May 2012