Beef medallions with zucchini mushroom vegetables

Name: Beef medallions with zucchini mushroom vegetables
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 Zucchini (400 g); 400 g Mushrooms; 4 Beef medallions (approx. 100 g each); 4 discs (approx. 50 g) Bacon; 1 Onion; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Steak pepper; 150 ml clear soup; 250 g Whipped cream; 1 TABLESPOON sauce thickener; 2 TEASPOONS pickled green pepper; 7-10 Tbsp two green pepper panicles and some leaves of flat parsley; 7-10 Tbsp wooden skewers

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 Zucchini (400 g)
400 g Mushrooms
4 Beef medallions (approx. 100 g each)
4 discs (approx. 50 g) Bacon
1 Onion
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Steak pepper
150 ml clear soup
250 g Whipped cream
1 TABLESPOON sauce thickener
2 TEASPOONS pickled green pepper
7-10 Tbsp two green pepper panicles and some leaves of flat parsley
7-10 Tbsp wooden skewers

Directions

1
Clean and wash the zucchini and cut them into pencils. Clean the mushrooms with kitchen paper. Depending on the size, halve or quarter the mushrooms. Dab steaks dry and wrap each with a slice of bacon.
2
Pin it with wooden skewers. Peel and slice the onion. Fry in 2 tablespoons of hot oil. Add vegetables and cook for about 10 minutes. Season with salt and pepper. In the meantime, fry medallions in the remaining oil on both sides for about 4 minutes.
3
Season with salt and steak pepper. Remove from the pan, pour in broth and cream, bring to the boil and stir in the sauce thickener. Add green pepper. Season sauce with salt and pepper. Arrange medallions with the vegetables on a plate.
4
Garnish with pepper panicles and flat parsley. Add the sauce.