Beef Medallions
with
Wholegrain Mustard and Rosemary Crust and Béarnaise Sauce
  
   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
  
   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 & GasthofPrint