Bacon wrapped eye fillet, Béarnaise sauce and mashed potatoes

Bacon Wrapped Eye Fillet Steaks

Ingredients

For the Beef

  • 4 x 220gm Wakanui grain finished eye fillet steaks
  • 8 slices Butcher’s Hook Premium Streaky Bacon
  • Salt and freshly ground black pepper
  • Olive oil

For the Mashed Potatoes 

  • 800gm of Agria potatoes, peeled and chopped
  • 1½ cups vegetable stock
  • 1 tbsp butter
  • Splash of milk
  • Salt and freshly ground black pepper

For the Béarnaise Sauce 

  • 2 shallots, finely chopped
  • 4 tbsp red wine vinegar
  • 1 tsp fresh tarragon or lemon thyme leaves
  • Black pepper, freshly ground
  • 2 egg yolks
  • 150gm butter, melted and hot
  • Sea salt
  • Fresh lemon juice

Method 

Begin by making the béarnaise sauce. In a small saucepan heat the shallots, red wine vinegar, herbs and black pepper until the liquid has reduced by half. Place the mixture into a blender and whiz, adding the egg yolks one at a time and continuing to blend for 30 seconds. Take the hot melted butter and pour it slowly in a steady stream into the running blender. Stop the stream occasionally if necessary, to make sure the blender is keeping up and the sauce is thickening nicely. Continue until all the melted butter is used and the sauce is thick like mayonnaise. Season with lemon juice and salt to taste. Set aside in a warm place while you cook the fillet and mashed potatoes. 

Boil the potatoes in the vegetable stock, adding extra water if it is needed to cover them. When the potatoes are cooked through, drain and mash them, adding one tablespoon of butter and a splash of milk. Season to taste, cover and put to the side in a warm place. 

Preheat the oven to 200°C. Season each beef portion and wrap tightly with 2 rashers of streaky bacon, and secure with butchers’ twine. Preheat a heavy based ovenproof pan. Rub the wrapped fillets generously with olive oil and sear for 1-2 minutes on each side, turning only once. Place the seared fillets into the heated oven for eight minutes. Remove from the oven, cover and let rest for six minutes before serving.  

Serve the bacon wrapped fillets beside the mashed potatoes with seasonal green vegetables and a drizzle of béarnaise sauce over top.  

Serves 4

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