Beef Fillet Wrapped in Bacon with Pepper and Cognac Sauce

Summary

Prep Time	30 mins
Total Time	1 hr 30 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Beef Fillet Wrapped in Bacon with Pepper and Cognac Sauce

Instructions

Mix the oil, mustard, soy sauce, Worcestershire sauce, honey and oil with a whisk until smooth. Pull the medallions through this dip and place on a flat plate.
Medallions with 2 slices each (1 slice might be enough for small ones) wrap bacon.
Let rest covered for 1 hour. Not in the fridge! Then season the medallions with pepper
Put a little oil in the pan, let it get hot and fry the medallions for about 3 minutes on each side. Finally add a little butter.
Place medallions on a hot plate for about 2 minutes.
Add 400ml beef stock and 200ml water to the gravy, add the pepper cream sauce powder, bring to the boil. Season the sauce with a dash of cream and cognac.
All side dishes are recommended: spaetzle, dumplings and salad

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