Bacon Wrapped Beef Medallions with Hasselback Potatoes

Ingredients

Hasselback Potatoes

4 small Yukon Gold potatoes
1 Tbsp. unsalted butter, melted
1 Tbsp. olive oil
¼ tsp. kosher salt and pepper
1 sprig fresh rosemary
4 cloves garlic, smashed

2 Marcangelo Bacon Wrapped Beef Medallions

2 portions sautéed seasonal vegetables, like zucchini, sugar snaps or asparagus

Cooking Instructions

Preheat the oven to 400°F.
For the hasselback potatoes, cut the potatoes crossways in 1/8” slices being sure to stop ¼” from the bottom of the potato so that they remain intact. The idea is to open up the potato like a book but not cut all the way through.
Drizzle the potatoes with melted butter, olive oil, salt and pepper being sure to get in between each slice. Place cut side up on small baking sheet. Roast for 30 minutes and then scatter around the rosemary and garlic. Roast for another 20 to 25 minutes until potatoes are golden with crispy edges and tender insides.
While the potatoes are cooking, prepare the Marcangelo Bacon Wrapped Beef Medallions. The secret here is combining pan-searing with an oven finish. The skillet (preferably cast iron) gives the medallion a delicious crust while the even heat of the oven keeps the inside tender and juicy. Try and time it so the beef medallions are going into the oven when the potatoes have 25 minutes more cooking time so they will be ready together.
Heat an ovenproof skillet over medium heat. Add 2 tsp. vegetable oil to the hot skillet and sear the Marcangelo Bacon Wrapped Beef Medallions for 2 minutes per side. Transfer the skillet to the oven and cook the beef for 20 to 25 minutes until bacon is cooked and beef is medium. Transfer medallions to a plate and let rest for 5 minutes to allow juices to settle.
Serve the juicy beef medallions with the crispy hasselback potatoes, roasted garlic cloves and rosemary. Add your favourite seasonal vegetable like sautéed zucchini, sugar snaps or asparagus. Drizzle with a little olive oil and enjoy while hot.