Bacon-wrapped medallions with roasted paprika potatoes and sautéed zucchini

• 2 beef tenderloin or pork medallions (approx. 170 g each)
• 4-6 slices of smoked bacon
• 3 medium potatoes, cut into 1-inch cubes
• 1 large zucchini, sliced into 1/2-inch rounds
• 45 ml olive oil
• 5 ml smoked paprika
• 5 ml dried oregano
• Salt and freshly ground black pepper to taste
• 240 ml mixed spring greens
• 15 ml unsalted butter

1. Preheat your oven to 400°F (200°C). In a large bowl, toss the cubed potatoes with 2 tablespoons of olive oil, paprika, oregano, salt, and pepper until well coated.
2. Spread the potatoes in a single layer on a parchment-lined baking sheet. Roast for 25-30 minutes, turning once, until they are golden and crispy on the outside.
3. While the potatoes roast, wrap each meat medallion tightly with 2-3 slices of bacon. Secure the ends with a toothpick if necessary. Season the top and bottom of the meat with salt and pepper.
4. Heat a heavy skillet over medium-high heat with the remaining tablespoon of olive oil. Once hot, sear the bacon-wrapped medallions until the thickest part reaches at least 145°F (63°C). In the last minute of cooking, add the butter and spoon it over the meat. Let the medallions rest for at least 3 minutes.
5. In the same skillet using the rendered bacon fat, sauté the zucchini rounds for 2-3 minutes per side until they develop a nice char and are tender. Season with a pinch of salt.
6. Plate the rested medallions alongside the crispy roasted potatoes and sautéed zucchini. Garnish with a small handful of fresh mixed greens.

This hearty dish pairs beautifully with a glass of robust red wine, such as a Cabernet Sauvignon or a Malbec. For added flavor, consider serving the potatoes with a side of garlic aioli or the meat with a light red wine reduction sauce.