Beef Fillet Wrapped in Bacon with Porcini Mushroom Puree

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


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


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


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


  • 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


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.


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


  • 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.


  • 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.


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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