Bacon & Morels with Teres Beef Medallions

PREP /TOTAL TIME: 50 minutes      SERVINGS: 4 

Teres major is an ultra-lean steak that's sometimes referred to as mock tender. Its similarity to the tenderloin makes it a great substitute for filet mignon. 

8             slices of bacon 
2             beef teres majors (about 1 pound each), cut into 8 medallions 
**Salt** 
**Freshly ground pepper** 
2             tablespoons vegetable oil 
16           fresh morels, rinsed, or dried morels—soaked in boiling water for 30 minutes, drained and rinsed 
4             large scallions, cut into 1/2-inch lengths 
1/2          cup Madeira 
3/4          cup mushroom stock or low-sodium broth 
2            tablespoons cold unsalted butter 

1. Wrap a slice of bacon around each beef medallion and secure with toothpicks. Season with salt and pepper. In a skillet, heat the oil until shimmering. Add the medallions and cook over moderately high heat until browned on the bottom, 2 minutes; turn and cook for 1 minute. Add the morels and scallions and cook over moderate heat until the scallions are tender. 2 .  1.      Transfer the meat to a plate. Cook the vegetables for 2 minutes more, add the Madeira and simmer for 2 minutes. Add the meat and stock and simmer over moderately low heat, turning, until an instant-read thermometer inserted in the center of the meat registers 140°, about 3 minutes. Transfer the meat to plates; discard the toothpicks. Remove the skillet from the heat and swirl in the butter. Season with salt and pepper, spoon over the meat and serve. 

Suggested Pairing :
Ferrari - Carano   tart cherry-inflected, earthy Barolo.