Stuffed fillet steak recipe
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Stuffed fillet steak recipe


Cooking takes time, but if you have some to spare, you can really put together some amazing flavours. Steak can be prepared in a variety of ways, from frying to braising to roasting, and all are delicious. One of the most popular cuts, the fillet is prized for its leanness, tenderness, and rich flavour. This fillet steak stuffed with bacon, mushrooms, and onions is a mouthwatering way to add even more flavour to this already exquisite cut of meat.

Stuffed fillet steak tips

The bacon, onions, and mushrooms will get nice and crisp if you add some butter, which is a great flavour enhancer in general. With the addition of celery and spring onion, the steak and sauce become a bit more balanced. Crispy bacon bits fried separately add crunch and can be used as a garnish alongside additional fresh spring onion. Accompany your steak with a roast potato side, some creamed spinach, and garlic bread for a complete meal.

This weekend is perfect for whipping up a special treat for loved ones. This fillet steak stuffed with bacon, mushrooms, and onions is not to be missed.

Stuffed fillet steak recipe

Stuffed fillet steak recipe

Source: Gary Dunn

Course: Main

Cuisine: Global

Difficulty: Easy

Servings: 4 servings

Prep time: 10 minutes

Cooking time: 20 minutes

Baking Time: 50 minutes

Total time: 1 hour 20 minutes

Ingredients

  • 1.5 kg high-quality beef fillet steak

  • 10 ml salt

  • black pepper

  • 2 spring onions, chopped

  • 450 g tinned mushrooms or freshly fried

  • 20 g butter

  • 1 celery stick, chopped

  • 120 g fresh fine breadcrumbs

  • 25 ml cream

  • parsley, chopped

  • 5 ml salt

  • 2 rashers bacon

  • 25 ml dry red wine

Method

  • Make an incision along the length of the fillet but be careful not to cut through.
  • Fold and flatten with mallet.
  • Saute spring onions, bacon and mushrooms in heated butter. Add celery, breadcrumbs, cream, parsley, salt and fresh black pepper. Add the rest of the ingredients and spread the mixture over half of the meat.
  • Fold the other half over and secure with toothpicks.
  • Place meat on a rack of an oven-roasting pan and roast for 40-50 minutes at 180°C or until it’s as done as you want it to be.
  • Serve with your choice of vegetables and roast potatoes.


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