Fillet of beef in bacon coat with tomato-vodka-sauce

Name: Fillet of beef in bacon coat with tomato-vodka-sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 Beef fillet medallions (approx. 180 g each); 4 discs Bacon; 2 TABLESPOONS Peanut oil; 2 Shallots; 250 ml Red wine; 100 ml Beef stock (glass); 50 ml Vodka; 100 ml Tomato juice; 7-10 Tbsp Celery salt; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil; 7-10 Tbsp Kitchen yarn

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 Beef fillet medallions (approx. 180 g each)
4 discs Bacon
2 TABLESPOONS Peanut oil
2 Shallots
250 ml Red wine
100 ml Beef stock (glass)
50 ml Vodka
100 ml Tomato juice
7-10 Tbsp Celery salt
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil
7-10 Tbsp Kitchen yarn

Directions

1
Dab meat dry, wrap with bacon and tie up with kitchen string. Heat oil in an ovenproof pan or a flat roasting pan. Brown the meat thoroughly all around, season with salt and pepper.
2
Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for nine minutes. Remove the meat from the roaster, wrap in aluminium foil and leave to rest. Peel shallots and cut into fine cubes.
3
Deglaze the meat with red wine and beef stock. Add shallot, bring to the boil and reduce to half the liquid over high heat. Add vodka and tomato juice, bring to the boil and cook for another five minutes.
4
Season to taste with pepper and a little celery salt. Arrange medallions and sauce. Serve with potato gratin or polenta.