METHOD
In a small bowl, combine
the marinade ingredients. Place the tenderloin medallions in a shallow
nonreactive dish, and pour the marinade over the meat. Cover the meat,
and refrigerate it for 2 to 4 hours, turning it once. Remove it from the
refrigerator 20 tot 30 minutes before cooking. Drain the medallions, and
salt and pepper them. Reserve 1/2 cup of the marinade.
In a large cast-iron
skillet, fry the bacon over medium heat until it is browned and crispy.
Remove it with a slotted spoon, and drain it. Set aside the bacon, and
reserve the drippings.
Stir the oil into the
drippings, raise the heat to medium-big, and add the medallions. Cook
them rare, about 3 minutes, turning once. Remove the steaks, pour the
reserved marinade into the skillet, and raise the heat to high. Scrape
up any browned bits from the bottom, and stir the marinade as it thickens
into a glaze, which requires about 1 to 2 minutes. Working quickly, return
the steaks to the skillet briefly to coat them with the glaze on both
sides. Transfer the medallions to a decorative platter, sprinkle the bacon
over, and serve immediately/.
Serves: 4
Reprinted with permission
from ©1993 Cheryl Alters Jamison and Bill Jamison Texas Home Cooking,
published by Harvard Common Press
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