Served with a red wine and wild mushroom sauce. Serves 4. Ingredients
4 x 150g medallions of beef (trimmed)
4 Rashes smoked back bacon
Dijon mustard
Demerara sugar
Beef stock
Red wine
Butter
Plain flour
100g wild mushrooms (trimmed and cleaned)
Salt and Pepper. Method
1. Cut the bacon in half lengthways and wrap both ends around the beef. Put a little Dijon mustard on top of the beef and sprinkle with sugar, season well with salt and pepper. Put the portions on a large baking tray. 2. Put the butter and flour in a sauce pan and cook on a low heat for 5 mins. Boil the stock and the wine. Gradually add the stock to the flour and butter mixing thoughly in between. Simmer for 20mins. 3. Pre-heat the oven at Gas mark 7 (225C). 4. Place the beef in the centre of the oven for 20mins. (This will be med-rare so cook it longer if required). 5. Add the mushrooms to the sauce and simmer for 5 mins. Add salt and pepper to taste, If the sauce seems a little thick then add some more stock. 6. When the beef has cooked leave to rest for a few minuets in a warm place. 7. Serve with the sauce and seasonal vegetables. | 
