Venison Medallions With Bacon And White Bean Ragout And Creole Mustard Sauce | Emerils.com

Ingredients

• 2 pounds venison loin, trimmed and cut into 4 medallions (6 to 7 ounces each after trimming)
• 1/2 teaspoon Emerilís Original Essence or
• Creole Seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup olive oil
• 1/4 cup dry sherry or dry red wine
• 2 tablespoons chopped fresh thyme
• 2 tablespoons minced garlic plus 1 teaspoon
• 2 cups Veal Stock or
• store-bought demi-glace
• 1 cup dry white wine
• 1/2 cup Creole or other spicy whole-grain mustard
• 1/4 cup minced shallots
• 8 slices bacon, chopped
• 1/2 cup finely chopped yellow onions
• 2 cups thinly sliced spinach leaves
• 2 cups Basic Beans (white)
• 2 tablespoons vegetable oil