Beef Tenderloin Steaks with Mushroom Sauce and Glazed Carrots
Slices of beef tenderloin are rubbed with oil, seasoned with pepper and left to rest for at least 8 hours. They are then wrapped in smoked bacon and seared in a pan. Serve them on crisp English bacon with a thick mushroom sauce and carrots glazed in lemon juice and sugar.
Prep: 15 min
Cook: 45 min
Servings: 4
Method
01.
Season the beef tenderloin slices about 3 cm thick with pepper and rub them with sunflower oil. Leave them to rest for at least 8 hours. Then wrap them in smoked bacon and secure with kitchen twine.
02.
Fry the slices of English bacon in a pan until crisp and set them aside. Add the chopped onion and let it soften, then add the peeled mushrooms cut into quarters, steak pepper, salt and crushed caraway seeds. Pour in a little hot water and simmer.
03.
Thicken the sauce with starch whisked into a little water, bring it briefly to the boil and take it off the heat. Remove the mushrooms and blend the sauce with a stick blender.
04.
Sear the steaks in hot sunflower oil for about 3-4 minutes on each side (depending on the quality of the meat, the thickness of the steak and the quality of the pan). Then remove the meat and keep it warm.
05.
Cut the carrots into julienne strips and blanch them in hot water. Pour the lemon juice into a small pan, add the sugar and reduce while stirring constantly. When the mixture starts to thicken, add the carrots, heat them through and serve on the fried English bacon.
