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Beef Fillet Wrapped in Bacon with Porcini Mushroom Puree

5 from 6 votes
Total Time 1 hr 45 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 193 kcal

Ingredients
 

Apricot and tomato chutney

  • 100 g Dried apricots
  • 500 g Beefsteak tomatoes fresh
  • 1 Chili peppers
  • 1 Onion
  • 50 g Dried tomatoes
  • 100 ml Wine vinegar
  • 1,5 tsp Salt
  • 1,5 tsp Pepper
  • 100 g Brown sugar

horseradish

  • 100 g Table horseradish
  • 300 g Creme fraiche Cheese
  • 1 pinch Sea salt
  • 1 pinch Pepper
  • 1 shot White wine vinegar

salad

  • 1 Zucchini green
  • 1 Zucchini yellow
  • 1 bunch Mint
  • 2 Lemons
  • 1 shot Olive oil
  • 1 pinch Salt
  • 1 pinch Pepper
  • 2 Buffalo mozzarella

flesh

  • 30 g Butter
  • 1 Leek
  • 1 tbsp Horseradish
  • 5 Beef fillet steak
  • 120 g Bacon slices

Red wine glaze

  • 50 g Butter
  • 125 ml Red wine
  • 125 ml Beef broth
  • 3 tbsp Red currant jelly
  • 1 pinch Sea salt
  • 1 pinch Pepper

Porcini mushroom mashed potatoes

  • 750 g Floury potatoes
  • 5 tbsp Dried porcini mushrooms
  • 80 g Butter
  • 125 ml Milk
  • 5 tbsp Olive oil
  • 1 tsp Salt
  • 1 tsp Black pepper

Instructions
 

Apricot and tomato chutney

  • For the apricot and tomato chutney, dice the apricots. Scald, peel and dice tomatoes. Slit open a small chilli pepper and remove the seeds. Peel the onion.
  • Finely chop the chili and onions. Cut the dried tomatoes into small pieces. Mix everything with the vinegar, salt, pepper and sugar in a saucepan and bring to the boil. Simmer until thick for at least 30 minutes while stirring.

horseradish

  • Mix the contents of the horseradish glass with creme fraîche. Season to taste with sea salt, pepper and a dash of white wine vinegar.

salad

  • For the salad, peel the zucchini thinly and place in ice water. Pluck the mint, partially chop it finely, use a portion as a garnish. Mix the dressing with lemon juice, olive oil, salt and pepper and fold into the zucchini just before serving. Spread the mozzarella on top of the salad. Garnish with mint.

steak

  • Preheat the oven to 180. Heat the pan and melt the butter.
  • Steam the leek while stirring until soft (3-4 minutes). Remove the pan from the heat and stir in the horseradish.
  • Overlap two slices of bacon and spread the leek on top. Wrap the steaks in the bacon and tie with kitchen string.
  • Heat the pan and sear the steaks (1 minute each side - including the edge). Place the steaks on baking paper in the preheated oven for 12 minutes.

Red wine glaze

  • For the red wine glaze, put all the ingredients in a saucepan and let it simmer for 10 minutes.

Porcini mushroom mashed potatoes

  • For the mashed potatoes, cut the porcini mushrooms into small pieces. Peel and halve the potatoes. Cook the potatoes and mushrooms in salted water for 15 minutes, add a little oil. Drain and then mash everything. Add butter, milk, salt, pepper and oil.
  • Put the red wine glaze on the plates with a scoop. Place the mashed potatoes in the stainless steel ring on the saucepan and lay out the steaks with sauce and chutney. Serve the salad on an extra plate.

Nutrition

Serving: 100gCalories: 193kcalCarbohydrates: 12.4gProtein: 3gFat: 14.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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