ReceptnaptárBacon-Larded Tenderloin Medallions
Larded fillet steak is one of the noble roasts of classic Hungarian cuisine: bacon strips are inserted into the fillet so that it is basted from the inside as it cooks and stays juicy. Excellent for festive occasions. The trick to larding is thoroughly chilled bacon.
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Ingredients
Method
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- Cut the bacon into finger-thick strips about 4 cm long and put in the freezer for 15 minutes to firm up. Bring the fillets to room temperature and pat dry.
- With a sharp pointed knife (or a larding needle) make deep incisions in the side of the meat and insert the bacon strips (larding). Season with salt and pepper.
- Heat the fat in a large frying pan until very hot. Fry the steaks for 3 minutes on each side, also browning the edges.
- Reduce the heat, add the butter, garlic and rosemary and fry for 2-3 minutes, basting with the butter (medium: 55-58 °C).
- Transfer the meat to a plate, cover loosely with foil and rest for 5 minutes.
- Pour the wine into the pan, scrape the bottom and simmer for 2 minutes. Pour over the steaks and serve with potatoes and vegetables.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Chill the bacon, it makes larding easier.
- Cook the meat at room temperature.
- Rest before serving.
- Delicious with rosemary potatoes.
Frequently asked questions
Without a larding needle?
A thin, sharp knife works as well.
With other meat?
Pork tenderloin or beef tenderloin.
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