Medaglioni Di Manzo
|Beef tenderloin||2 Pound|
|Onion||1 , chopped|
|Bacon slices||4 , chopped|
|Mushrooms||12 , quartered|
|Beef stock||6 Ounce|
|Soft butter||1 Tablespoon|
|Red wine||2 Ounce|
|Heavy cream||2 Ounce|
Cut the beef into 1 72 cm slices, then dredge lightly in flour seasoned with salt and pepper.
Heat the oil and butter in a large frying pan, and sear the beef for 2 minutes on each side, then lower the heat to medium and add the onion, bacon and mushrooms.
Cook for 5 minutes.
Add the brandy and flame, then pour in the beef stock and simmer for 3 minutes.
Remove meat to heated platter and bring the sauce to a boil.
Mix the flour and butter together and whisk into the boiling liquid until it has thickened, then add wine and cream and cook another 2 minutes.
Adjust seasonings, pour over meat, and serve immediately.