Ingredients
Title Value
1. Beef Medallion 3 PC.
2. Bacon 4 PC.
3. Bulb onions 1 PC.
4. Garlic 2 clove
5. Butter 20 Column
6. Olive oil 50 Column
7. Salt taste
8. Black pepper taste
9. Dry red wine 50 Ml
10. Cognac 20 Ml
11. Cream 10% 50 Ml
Cooking

1. Stage

Lightly beat off the pieces of meat, very slightly. Beat in order to make the meat soft.

2. Stage

Wrap each piece of bacon strip and fix it with a rope.

3. Stage

Heat the pan well and pour a small amount of olive oil into it. Add the meat and pepper right before putting it in the pan. Put the meat in a pan and press it well, do not move. So fry for about 2 minutes.

4. Stage

Turn over and fry on the other side, too, about 2 minutes. If you want more fried then fry for 4 minutes. from each side. We do not move the pieces during frying, otherwise a good tasty crust will not form.

5. Stage

Fry the meat from the sides, for about a couple of minutes, and add crushed garlic and butter to the pan. Water our slices with oil.

6. Stage

Add the onion sliced in half rings into the pan. Fry for a couple of minutes until the onion is soft. Pour the meat with the resulting sauce. Sprinkle the meat with rum or brandy.

7. Stage

We set fire and wait until the alcohol burns out. We shift the meat to the grill.

8. Stage

Making the sauce. Top up with a pan in which medallions were prepared, a little red wine and a little fat cream. Let it simmer until it thickens.

9. Stage

Beef medallion is ready, you can serve it on the table. With salad or any other side dish.