Bacon and tomato caramel beef

Serves : 4

Preparation time: 5 minutes

Cooking time: about 40 minutes

Ingredients

• 1 whole jalapeno pepper
• 4 slices bacon, chopped
• 1 onion, chopped
• 45 ml (3 tbsp.) olive oil
• 2 garlic cloves, chopped
• 90 ml (6 tbsp.) maple syrup
• 1 can of Hunt's Ancestral Tomatoes, diced
• 120 ml (8 tbsp.) white wine vinegar
• 2 pinches herbes de Provence blend
• 4 beef tenderloin medallions
• 45 ml (3 tbsp) fat of your choice (butter, oil or Mycryo cocoa butter)
• salt and pepper to taste

Preparation

1. Preheat the oven, with the rack in the middle on broil.
2. Toast the pepper under the broiler or with a blowtorch.
3. Cut the pepper in half, removing the seeds and white membranes.
4. Meanwhile, in a hot frying pan, brown the bacon and onion in a little olive oil,
5. Add the garlic, maple syrup, tomatoes, vinegar, herbes de Provence and Jalapenos. Cook over low heat for 30 minutes. Check seasoning.
6. Using a blender attachment, purée the mixture. Set aside.
7. In a hot frying pan, sear the meat coated with Mycryo butter or in the fat of your choice, 2 to 3 minutes on each side. Brush the medallions with the prepared tomato caramel to glaze and continue cooking to taste.
8. Serve with steamed potatoes and vegetables of your choice.