Ingredients
8 slice bacon
2 beef teres majors
salt
Freshly ground pepper
2 tbsp. vegetable oil
16 fresh morels
4 large scallions
1/2 c. Madeira
3/4 c. mushroom stock or low-sodium broth
2 tbsp. unsalted butter
Preparation
Step 1Wrap 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 degrees F, 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. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
