| Bacon-wrapped fillet steak |
Cuisine: European
Author: Maria Kalenska
Prep time: 35 mins
Cook time: 15 mins
Total time: 50 mins
Ingredients
- 800 g beef fillet
- 6 streaky bacon rashers
- 100 ml olive oil
- thyme
- rosemary
- freshly ground black pepper
- sea salt or smoked sea salt
Cooking method
- Cut the meat (see tips) across into 6 pieces, each about 3cm thick. Shape the steaks with your hands. Season the meat with pepper and salt, add olive oil, rosemary and thyme leaves. Marinate for 20 minutes.
- Wrap each piece of beef in bacon and secure with wooden sticks. Place the frying pan on a slightly above medium heat. Fry each steak on both sides for 2-3 minutes. Turn off heat, cover frying pan with lid, and let steaks rest for 3 minutes before serving.
My tips and tricks
Most often, beef fillet is sold whole, with an average weight of about 1½-2kg. The central part of the fillet is the most tender and lean. This is what we need for fillet steaks. The fillet must be cleaned from the silver skin, the wide and narrow parts must be cut off (they are called the "tip" and "wing"). You will have a central part weighing 500-800g. Use the remaining "tip" and "wing" for other dishes. Cut the filet steaks across, into pieces 3-6 cm thick. When frying the steaks, do not overload the pan. Lay them out so that most of the pan is uncovered, so that the liquid from the meat has time to evaporate and the steaks are fried, not steamed.
Maria Kalenska Gastronomy Blog | http://www.myodessacuisine.com/recipes/bacon-wrapped-fillet-steak/