Medallions of Beef with Spicy Bearnaise Sauce
Source: The Great Steak Book by Grady Spears

Medallions of beef are small, round thick fillet steaks, usually 3 to 4 ounces each, traditionally cooked in butter and served with a slice of bacon wrapped around them. The key is to cook them hot and fast, so the bacon crisps and the medallions develop a crust on the outside but remain pink and juicy on the inside. I think the addition of a spicy bearnaise sauce gives these steaks a rich, Western flavor.

SPICY BEARNAISE SAUCE
1/2 cup dry white wine
2 tablespoons white wine vinegar
1 tablespoon finely chopped shallots
1/2 teaspoon Cracked Pepper (page 95)
2 sprigs tarragon, chopped
1 sprig thyme, finely chopped
1 sprig chervil or parsley, finely chopped
Generous dash of cayenne pepper
3 egg yolks
3/4 cup butter, melted
Salt
Freshly ground black pepper
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12 slices of bacon
12 (3- to 4-ounce each) medallions of beef
1 cup salted butter

To prepare the sauce, combine the wine, vinegar, shallots, cracked pepper, tarragon, thyme, chervil, and cayenne in the top of a double boiler over high heat. Cook until reduced by half, then remove from the heat and set aside to cool.

Return the mixture in the double boiler over low heat, and, whisking constantly, gradually add the egg yolks and melted butter until the mixture is thoroughly incorporated. Season to taste with salt and pepper, plus more cayenne if you like. Keep warm over very low heat until ready to serve.

To prepare the beef, wrap a slice of bacon around each medallion and secure with a toothpick. Depending on the size of your pan, you will probably need to cook them in batches. Cook 4 at a time in 1/4 cup butter; 6 at a time in 1/2 cup butter.

Heat the correct amount of the butter in a large, heavy saute pan over high heat until melted and bubbly, but before it turns brown. Add as many medallions as will fit without overcrowding and cook for about 5 minutes per side for medium rare.

Serve with the bearnaise sauce spooned over the medallions.

Servings: 4 (3 medallions per person)