Beef Medallions with Vegetables
Rinse the snow peas. Dry rub and slice the oyster mushrooms. Wash the tomatoes and cut into pieces.
Carefully flatten the steaks with the heel of your hand, wrap each with a slice of bacon and tie with kitchen string. Heat 1 tablespoon of oil in a nonstick skillet, sear the steaks on both sides. Add the mushrooms and tomatoes. Blanch the snow peas in a little salted water for 1 minute and drain.
Remove the medallions and vegetables from the pan. Add the remaining oil and snow peas. Season with salt and pepper. Deglaze the pan drippings with the brandy and broth. Stir in the crème fraîche. Season the sauce with salt and pepper. Simmer the steaks in the sauce over low heat for 5-6 minutes.