Beef Medallions with mushrooms and Rocket
12 Beef Mediallions 2 tbls olive oil Dash of Worcestershire sauce 200g large oyster mushrooms 3 chopped cloves garlic A handful of rocket leaves Sauce: 25g butter 2 level tbls flour 1 small finely chopped onion 1 tbls chopped parsley bay leaf 350g rich stock 60ml port Prepare the sauce by melting the butter and adding the flour. Cook until the roux is turning brown. Stir in the chopped onion and parsley, bay leaf, thyme. Mix well. Gradually add the stock and Port till mixed well. Cook, stirring all the time till thickened. Place beef medallions into a shallow glass dish. Season well and add olive oil and Worcestershire sauce. Leave in fridge for 1/2 hr. Place the oyster mushrooms in another dish and season. Add sage leaves, garlic and olive oil. Let stand for 1/2 hr. Heat oven to Mark7/220C/428F and bake the mushrooms for 20 mins. Keep warm. Heat the grill and cook the medallions for 1 min on each side Place rocket leaves on grill for a few mins till wilted. Place a slice ...