This is a little trickier, but totally worth it as it is DIVINE - an absolute dinner party winner! You can serve it without the red wine glaze (which i did last time i made it as i forgot to put it on the plate - great party!), and you can serve it with a porcini mash. (PS - this picture isnt of the porchini mash, but its the closest i could get - the porcini nmash isnt green!)
Ingredients (serves 4)
- 30g butter
- 1 leek, sliced
- 1 tbs horseradish
- 4 x 250g fillet steaks
- 8 rashers bacon
- salt and pepper
- 50g butter
- 1/2 cup red wine
- 1/2 cup beef stock
- 2 tbs redcurrant jelly
- salt and pepper
- Over at 180C
- Melt butter in a fying pan
- Cook leek for 3-4mins until soft
- Remove from heat and stir in horseradish
- For each peice of steak, lay out 2 rashers of bacon (i put the string underneath the bacon, and lay the bacon overlapping slightly - depending of height of the steak)
- Top the bacon with the leek mixture
- Sprinkle steaks with salt and pepper wrap in the bacon, securing with string (this is the tricky part - good luck!)
- Heat a frying pan on high
- Cook steaks for 1-2mins each side
- Place on lined baking tray and cook for 10-15mins or until cooked to your liking
- While the beef is cooking, make the red wine glaze
- Put extra butter, wine, stic, red current jelly, salt and pepper in a pan and boil for 8-10mins or until slightly reduced (i add some cornflour to thicken it too)
- Sppon red wine glaze over steaks, and serve with prchini mash
