There is probably no better combination than beef fillet steak wrapped in bacon. This creamy mushroom sauce is delicious , but a good dollop of butter full of fresh chopped herbs is just as good.
- 4 x 225g filet mignon at room temperature
- Olive Oil (Azzuro of course)
- Salt & freshly ground pepper
- 8 bacon slices, rind removed
Creamy Mushroom Sauce
- 1 tbsp porcini mushrooms
- 50g butter
- 250g button mushrooms, wiped & finely sliced
- 300ml single cream
- 25g butter
- 1 1/2 Tbsp plain flour
- 200ml beef jus
To make the sauce
Soak the porcini mushrooms in enough warm water to cover for 20 minutes. Chop, reserving the liquid.
Place 25g of butter in a frying pan over a low heat and as soon as it sizzles add the sliced button mushrooms & cook until golden.
Pour the cream into a small heavy-based saucepan, place over a low heat and reduce by half.
In a medium-sized, heavy-based saucepan, melt the remaining 15g of butter, then stir in the flour. Cook the butter and flour paste until golden, then stir in the reduced cream and beef jus. Cook until it thickens and has a sauce consistency. Stir in the sliced mushrooms along with the chopped porcini and their soaking liquid. Remove from heat and set aside in a warm place while you cook the steak.
Preheat a chargrill, barbecue plate or large frying pan over a high heat.
Rub the steak with olive oil, salt and freshly ground black pepper. Wrap two rashes of the bacon around the steak and skewer to secure.
Place the steak on the hot chargrill and roll (using tongs to help you) to colour the bacon. Cook steak for 3-4 minutes on each side for medium-rare steak.
Place on a warmed plate, cover with foil or baking paper and a clean tea towel and leave to rest for at least five minutes.
Serve the steak with the creamy mushroom sauce, roasted potatoes and steamed green beans.