Beef medallions with cognac-pepper sauce

AUTHOR
Kristopher Marks
DIFFICULTY
easy
RATING
5 2
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 750 g green beans
  • 7-10 Tbsp Salt
  • 1 package (450 g) frozen potato balls
  • 100 g Sliced breakfast bacon (Bacon)
  • 750 g Fillet of beef
  • 2 TABLESPOONS Oil
  • 7-10 Tbsp Steak Pepper
  • 4 cl Cognac
  • 1-2 TABLESPOONS pickled green pepper
  • 7-10 Tbsp Parsley and pepper panicles

Directions

  1. 1

    Clean and wash the beans and cook them in boiling salted water for 10-15 minutes. Place potato balls on a baking tray and bake in a preheated oven (electric: 200 °C/ gas: level 3) for 15-20 minutes. Drain beans and rinse with cold water. Drain well. Wrap each bean with a slice of bacon to form a bundle.

  2. 2

    Dab fillet dry and cut into 4 or 8 smaller medallions. Fry in hot oil on both sides for 5-8 minutes each. Season with salt and steak pepper. Remove medallions from the pan and keep warm. Fry the bean bundles briefly in the frying fat while turning. Remove from the pan as well. Deglaze the dripping with cognac, add green pepper and bring to the boil briefly. Season to taste with salt. Arrange 1-2 medallions each with some sauce, some bundles of beans and potato balls on a plate.

  3. 3

    Fry the bean bundles briefly in the frying fat while turning. Remove from the pan as well. Deglaze the dripping with cognac, add green pepper and bring to the boil briefly. Season to taste with salt. Arrange 1-2 medallions each with some sauce, some bundles of beans and potato balls on a plate. Garnish as you like with parsley and a pepper pancake

Nutrition Facts

KCAL
750 kcal
CARBS
43 g
FATS
39 g
PROTEINS
50 g

Categories & Tags

Main DishesMeatBeef