Medallions - Madeira Wine + Mushrooms Apple Puree

Medallions - Madeira Wine + Mushrooms Apple Puree


ingredients:


1 pound of mingnon fillet, cut and five equal parts
5 slices of bacon
½ cup corn oil for frying

spices:

2% of the weight of the meat or salt
1 teaspoon (tsp) salt
1 pinch or pepper sauce or to taste

Madeira Sauce With Mushrooms:

350 grams. of canned mushrooms, drained washed cut into thin blades.
1 cup (tea) preferably broth made at home
½ cup (tea) of dry wood wine
2 tomatoes peeled, seeded, chopped into cubes
1 tablespoon (soup) full of butter
1 teaspoon (tsp) filled with corn starch (cornstarch), dissolved in a little water

Other Ingredients:
1 or 2 tablespoons (soup) of capers.


How to Prepare:

Cut the fillet by the width in five equal parts.
Are 5 round medallions.
Around each one, place a slice of bacon, secure with toothpick, not to hold or tie with cotton string.
Do not forget to take the toothpick or cotton string.
Fry the medallions in hot oil. Book

Sauté the Other Ingredients:

Separately make the sauce, fry the onion in the butter, add the chopped tomatoes, broth let the fire, until reduced by half, add the sliced mushrooms, dry wood wine, then thicken broth with cornstarch (cornflour) diluted with a little cold water.
To Serve:
Place the medallions in a large dish beside each other, pouring over the hot gravy and spread capers.

Follow up:

Serve with Greek rice (with vegetables), pea pods or chopped, red and yellow peppers, carrots.
Serve shaped in a small baking dish,
Use a shaped hole in the center

S A G D A:

Green salad will:
Watercress, arugula, Catalonha, and other
.
Decoration:

To decorate: each dish, serve with a raw apple excavated, filled with applesauce.
See the Greek rice recipe and apple puree in my blogs.