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6 x 50 gm beef fillet medallions 6 slices streaky bacon French Mustard cajun seasoning Oil French Mustard wholegrain mustard Fresh rosemary, chopped 2 small broccoli, cut into florets and cooked firm to the bite 2 small beetroot, cut into wedges, roasted with olive oil in a covered dish French Maid béarnaise sauce French Maid crème of balsamic |
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Wrap the bacon around the beef medallions and secure with string or small skewers. Sprinkle both sides of the meat lightly with Cajun seasoning. Heat a heavy fry pan or a grill plate, add a little oil and sear the meat on each side for two to three minutes, depending on the thickness. Spread some wholegrain mustard over the top side of the meat pieces and sprinkle with rosemary. Transfer the medallions onto a dish and rest in an 80°C oven. Meantime re-heat, if necessary, the broccoli and beetroot and arrange on plates. Drizzle with warm Béarnaise sauce and Crème of Balsamic. Place the medallions on top of the vegetables. Makes two portions Recipes courtesy of Stephan Baumberger Stephan's Restaurant & Gasthof 
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