Recipes Beef Medallions with Carrots and Onions 5.0 (1) 1 Review Teres major is an ultra-lean steak that's sometimes referred to as mock tender. Its similarity to the tenderloin makes it a great substitute for filet mignon.More Quick Beef Recipes By Food & Wine Editors Updated on September 10, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 35 mins Yield: 4 Ingredients 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 Salt 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 Directions 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. Suggested Pairing Tart cherry-inflected, earthy Barolo. Rate it Print