Beef Medallions with Bacon and Morels
Photo: John Kernick
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.
Yield: 4 servings
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- 8 slices bacon
- 2 (about 1 pound each) beef teres majors, cut into 8 medallions
- 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
- 3/4 cup mushroom stock or low-sodium broth
- 2 tablespoons unsalted butter, cold
- Wrap a slice of bacon around each beef medallion and secure with toothpicks. Season with salt and pepper. In a skillet, heat the oil until shimmering. Add the medallions and cook over moderately high heat until browned on the bottom, 2 minutes; turn and cook for 1 minute. Add the morels and scallions and cook over moderate heat until the scallions are tender. Transfer the meat to a plate. Cook the vegetables for 2 minutes more, add the Madeira and simmer for 2 minutes. Add the meat and stock and simmer over moderately low heat, turning, until an instant-read thermometer inserted in the center of the meat registers 140°, about 3 minutes. Transfer the meat to plates; discard the toothpicks. Remove the skillet from the heat and swirl in the butter. Season with salt and pepper, spoon over the meat and serve.
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