Mignon Roast with Sauce

Name: Mignon Roast with Sauce
Yield: 6
Ingredients: 2 kg of beef mignon; 400 g of pork belly or bacon; salt and pepper to taste; 1/2 cup of dry white wine; 1 can (180 g) of mushrooms; 3 tablespoons of butter or margarine; 1 small green onion, chopped; 2 tablespoons of tomato paste; 2 tablespoons of cornstarch; 1 cup of beef broth or warm water; 1/2 cup of Madeira or Sherry wine

1
2 kg of beef mignon
2
400 g of pork belly or bacon
3
salt and pepper to taste
4
1/2 cup of dry white wine
5
1 can (180 g) of mushrooms
6
3 tablespoons of butter or margarine
7
1 small green onion, chopped
8
2 tablespoons of tomato paste
9
2 tablespoons of cornstarch
10
1 cup of beef broth or warm water
11
1/2 cup of Madeira or Sherry wine

Ingredients

1
2 kg of beef mignon
2
400 g of pork belly or bacon
3
salt and pepper to taste
4
1/2 cup of dry white wine
5
1 can (180 g) of mushrooms
6
3 tablespoons of butter or margarine
7
1 small green onion, chopped
8
2 tablespoons of tomato paste
9
2 tablespoons of cornstarch
10
1 cup of beef broth or warm water
11
1/2 cup of Madeira or Sherry wine

Directions

1
Remove excess fat from the meat
2
Slice the pork belly into strips and wrap it around the beef with kitchen twine
3
Place on a baking sheet
4
Put in the hot oven and roast until the fat is crispy
5
Reduce oven temperature and continue roasting for about 1 hour
6
Remove from the oven
7
Pour the wine over the meat
8
Return to the oven, leaving the door open
9
Sear the mushrooms in butter or margarine
10
Fry the green onion in a tablespoon of pan fat
11
Remove from heat and add tomato paste
12
Stir well
13
Add cornstarch and stir again
14
Add broth or water and bring to a simmer
15
Add mushrooms and let cook slowly for 5 minutes
16
Remove kitchen twine from the meat, slice into portions, and cover with some of the sauce
17
Serve the rest of the sauce on the side
18
Serves 6-8.