2 tsp. vegetable oil
340 g pkg. Marcangelo Bacon Wrapped Beef Medallions
½ lb. fingerling potatoes, halved lengthwise
1 Tbsp. olive oil
1 sprig fresh rosemary, leaves roughly chopped
1 large clove garlic, thinly sliced
¼ tsp. kosher salt
2 Tbsp. butter
2 cups sliced mixed mushrooms, like shiitake, cremini and oyster
1 shallot, minced
2 oz. red wine
½ cup beef, chicken or mushroom stock
2 Tbsp. fresh parsley, roughly chopped
Preheat the oven to 400°F.
Heat an ovenproof skillet over medium heat. Add 2 tsp. vegetable oil to hot pan and sear Bacon Wrapped Beef Medallions for 2 minutes on each side. Transfer the skillet to the oven and cook the beef for 20 to 22 minutes.
In a bowl, toss the fingerling potatoes with the olive oil, chopped rosemary, garlic and salt until evenly coated. Place the potatoes cut side down on a foil-lined baking sheet and bake for 12 to 15 minutes until golden and fork tender.
When the Beef Medallions are cooked, transfer to a plate and let rest for 10 minutes. Keep the flavourful brown bits from the beef in the skillet to cook the mushrooms with. Add half the butter to the skillet and place over medium heat. Add the mushrooms tossing to coat and sauté for 3 to 4 minutes until golden and tender. Remove the mushrooms to a plate and keep warm.
Add the shallots to the skillet and cook for 1 minute until softened and just beginning to colour. Deglaze the skillet with the red wine and cook for 1 minute until syrupy and reduced. Add the stock and cook for 2 to 3 minutes until reduced by half. Stir in the remaining butter, adjust the seasoning if necessary and if the medallions have released any liquid while resting add this to the jus as well.
To serve, scatter the roasted fingerlings with the garlic and rosemary on two plates. Top with mushrooms and Bacon Wrapped Beef Medallions and drizzle with red wine jus. Garnish with a few sprigs of fresh parsley if desired.