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Beef fillet medallions with mustard sauce

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Ingredients for 3 servings:

  • 500 g beef fillet(s), cut into 6 equal medallions
  • 6 slices of bacon
  • salt and pepper
  • 2 shallots, diced
  • 2 tbsp clarified butter
  • 1 tbsp flour
  • 200 ml water
  • 200 ml cream
  • 2 tbsp grainy mustard
  • possibly goose liver pâté in slices, as desired

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wrap each medallion with a slice of bacon and secure with toothpicks. Season with salt and pepper on both sides. Heat clarified butter in a pan and fry the beef pieces for 3 minutes on each side. Remove and keep warm. Briefly fry the shallots in the remaining fat, dust with flour, stirring constantly. Deglaze with water and bring to a boil. Stir in the cream and mustard, simmer for 5 minutes, and season to taste. Serve 2 medallions with the sauce on each plate. For an extra twist, top the medallions with slices of foie gras. Serve with a potato gratin and green beans.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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