The meat is sprinkled with rosemary, white pepper, garlic, mustard seeds and fruit of laurel leaves. Pour wine and smeared with sunflower oil. Leave for 3-4 days in the marinade. Cut into thin medallions. Bacon cut into julienne. Each medallion wrapped in bacon strips, fastens with a toothpick and fry for 3-4 minutes on each side. In the same oil fry the chopped onion and then soften, add porcini, sliced. After the boil, pour red wine and after 2-3 minutes flavored with cognac.