Filet Mignon with Pepper Sauce

      

Ingredients: 

• 4 beef tenderloin medallions 
• 4 bacon slices
• Refisal Fine Himalayan Salt and black pepper to taste
• 1/2 white onion, finely chopped
• 2 garlic cloves, finely chopped 
• 2 tablespoons of Dijon or yellow mustard
• 1/2 cup of mushrooms, thinly sliced
• 1 cup of white wine 
• 1 cup of heavy cream 
• Refisal Himalayan Salt & Pepper Mix
• Fresh parsley, chopped (for garnish)
   

Instructions:

Wrap each beef medallion with a slice of bacon, securing it with a toothpick if needed. Season both sides with Refisal Fine Himalayan Salt and ground black pepper. Heat a pan over high heat with a little oil and sear the medallions on both sides and around the bacon edges until well browned. 
In the same pan, sauté the onion, garlic, and mushrooms. Add the white wine and let it reduce. Stir in the heavy cream and season with Refisal Himalayan Salt & Pepper Mix.
Garnish with fresh parsley and serve.