16 morels dried fresh drained and rinsed boiling rinsed for 30 minutes,
4 servings pepper freshly ground
4 servings salt
4 large scallions cut into 1/2-inch lengths large
0.8 cup mushroom stock low-sodium
2 tablespoons butter unsalted cold
2 tablespoons vegetable oil
Equipment
frying pan
toothpicks
kitchen thermometer
Directions
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.
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.
