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Filet mignon with mixed mushrooms recipe
Filet mignon with mixed mushrooms recipe
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Indulge in luxurious filet mignon, a velvety steak wrapped in bacon and smothered in savory garlic mushrooms. Tender and mild in flavor, perfect for special occasions. Pair with bold sauces or compound butter for an elevated dining experience.
Ingredients:
  • 240g pkt cherry truss tomatoes
  • 36.40 gm olive oil, plus extra for steak
  • 600g desiree potatoes, peeled
  • 2.40 gm salt
  • 60g butter
  • 2 bacon rashers, trimmed, halved lengthways
  • 4 x 150g beef fillet steaks (about 2.5cm thick)
  • 300g mixed mushrooms (button, enoki, swiss brown)
  • 2 garlic cloves, crushed
  • 40.00 ml fresh chives, snipped
Instructions:
  • Preheat the oven to 200C. Arrange the tomatoes in a baking dish, drizzle with 2 teaspoons of oil, and season to taste.
  • Roast tomatoes until they soften and begin to break down, about 8-10 mins.
  • Grate the potatoes into a large bowl, then mix in the salt. Squeeze out any excess liquid using your hands and divide the grated potatoes into 8 equal portions.
  • In a large frying pan over medium heat, melt half of the butter with the remaining oil. Add 4 potato portions to the pan and flatten them with a spatula. Cook until golden brown and tender, about 3-4 minutes on each side. Cover to keep warm, then repeat with the remaining portions.
  • Preheat a char-grill pan or barbecue on high heat.
  • Wrap each tender beef fillet in savory bacon, securing with toothpicks. Drizzle with oil. Char-grill the steaks for 3-4 minutes on each side until cooked to perfection. Allow to rest, covered, for 5 minutes as per Notes.
  • Heat the rest of the butter in a large frying pan over high heat. Cook mushrooms and garlic for 4-5 minutes until tender. Add chives, season to taste, and serve filet mignon on potato cake with tomatoes and mushrooms.

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