Summary

Ingredients

• 8 beef fillet (s) - medallions, 2 cm thick
• 16 slices bacon (breakfast bacon), thin
• 3 tablespoon oil (safflower oil, sunflower oil also works)
• 2 tablespoon soy sauce
• 2 dashes Worcester sauce
• 2 teaspoons mustard, (medium hot)
• 2 teaspoons honey
• 1 clove garlic, (pressed)
• Pepper from the grinder
• 1 glass beef stock, 400ml
• 2 packs sauce, (pepper sauce)
• 1 cup cream
• cognac

Print Recipe Pin Recipe

Instructions

1. 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.
2. Medallions with 2 slices each (1 slice might be enough for small ones) wrap bacon.
3. Let rest covered for 1 hour. Not in the fridge! Then season the medallions with pepper
4. 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.
5. Place medallions on a hot plate for about 2 minutes.
6. 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.
7. All side dishes are recommended: spaetzle, dumplings and salad