Sautéed Radishes in Orange Butter

1/4 pound one inch diced smoked bacon
6 tbsp undated butter
3 pounds radishes with their greens (quarter lengthwise with some stems still attached, then chop up the rest of the greens)
Salt
Pepper
3 large thin sliced shallots
1 tbsp sugar
1 cup fresh squeezed orange juice

In a big and deep skillet, cook the bacon over moderate heat until crisp for about four minutes. While using a slotted spoon transfer the bacon to paper towels. Pour off the bacon fat in the skillet.

Add two tablespoons of the butter into the skillet and melt over moderately high heat. Add the radish greens, season them with salt and pepper and cook. Stir for about 3 minutes until wilted. Now put them into a bowl.

Melt the remaining butter in the skillet. Then put the quartered radishes, sliced shallots and bacon in and cook over moderately high heat. Don’t forget to stir a few times while cooking. The radishes should turn a golden brown in about 6 minutes. Now add the sugar and cook for two minutes until the sugar dissolves. Now add the orange juice and bring to a boil while still stirring a few times. Cook until the radishes are barely tender and the sauce starts to become thick. This should take about two minutes. Now stir in the radish greens and season with salt and pepper.

Now get that scrumptious-ness out a that pan and into your tummy!!!

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Bacon Beef Medallions with Morels

8 slices of bacon
2 beef teres majors (about 1 pound each), cut into 8 medallions
Salt
Freshly ground pepper
2 tablespoons vegetable oil
16 fresh morels, rinsed, or dried morels-soaked in boiling water for 30 minutes, drained and rinsed
4 large scallions cut into 1/2 inch lengths
1/2 cup Madeira
3/4 cup mushroom stock or low-sodium broth
2 tablespoons cold unsalted butter

Wrap a slice of bacon around each beef medallion and secure with toothpicks. Season with salt and pepper. In a skillet, heat the oil until shimmering. Add the medallions and cook over moderately high heat until browned on the bottom, 2 minutes; turn and cook for 1 minute.

Add the morels and scallions and cook over moderate heat until the scallions are tender. Transfer the meat to a plate. Cook the vegetables for 2 minutes more, add the Madeira and simmer for 2 minutes. Add the meat and stock and simmer over moderately low heat, turning, until an instant-read thermometer inserted in the center of the meat registers 140 degrees, about 3 minutes.

Transfer the meat to plates; discard
the toothpicks. Remove the skillet from the heat and swirl in the butter. Season with salt and pepper, spoon over the meat and serve.

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