Beef Fillet Wrapped in Beer Bacon With Mushroom Sauce

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READY IN: 1hr 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 4
    bacon, rashers rind removed
  • 375
  • 4
    beef steak fillets (200g each)
  • olive oil, for brushing
  • sea salt and black pepper
  • 1
    tablespoon olive oil, extra
  • 150
    g swiss brown mushrooms
  • 150
    g oyster mushrooms, trimmed
  • 125
    ml beef stock
  • 160
    g taleggio, sliced
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DIRECTIONS

  • Place the bacon in a bowl, pour over the beer and marinate in the refrigerator for 1 hour.
  • Preheat oven to 180degC (390degF). Wrap a bacon rasher around each of the steaks and secure with kitchen string. Reserve 185ml (3/4cup) of beer.
  • Heat a large non-stick frying pan over high heat. Brush the steaks with olive oil, sprinkle with salt and pepper and cook for 1-2 minutes on each side or until browned. Place on a baking tray and cook in the oven for 8 minutes for medium rare, or until cooked to your liking. Set aside and keep warm.
  • Heat the extra oil in a non-stick frying pan over high heat. Add the mushrooms and cook for 1-2 minutes or until browned. Add the stock and reserved beer and cook for a further 2 minutes or until slightly thickened.
  • To serve, place the steaks on serving plates, top with the Taleggio and spoon over the mushroom sauce.
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