Ingredients
| FILET MIGNON | |
| 10-12 rashers streaky bacon | |
| 700-800g eye fillet, trimmed | |
| 2 tablespoons olive oil | |
| 2 teaspoons cracked black pepper | |
| 1 teaspoon cracked white pepper | |
| SAUCE AU POIVRE | |
| 20g butter | |
| 1 small shallot, finely diced | |
| 100ml brandy | |
| 400ml good-quality beef stock | |
| 120ml cream | |
| freshly cracked black pepper, to taste |
A classic filet mignon never goes out of style. Wrapping the eye fillet in bacon before portioning keeps each steak beautifully shaped and adds richness as it cooks. Finished with a silky brandy and pepper sauce, it’s a timeless combination that’s just as good for a dinner party as it is for a special weekend meal.
View the recipe collection here
Instructions
| 1. | To prepare the fillet, lay sheets of oven-safe plastic wrap on a clean work surface, overlapping them if necessary to create one large sheet about 60cm x 30cm. |
| 2. | Arrange the bacon rashers vertically side-by-side on the plastic wrap, slightly overlapping, to form a rectangle large enough to wrap around the eye fillet. |
| 3. | Place the fillet in the centre of the bacon. |
| 4. | Using the edge of the plastic wrap, carefully roll the bacon around the fillet, ensuring it wraps tightly and evenly. |
| 5. | As you roll, tuck the bacon neatly underneath the fillet to create a smooth, even layer. |
| 6. | If the bacon extends beyond the circumference of the fillet, trim away any excess. |
| 7. | The finished fillet should be completely encased in a single, even layer of bacon. |
| 8. | Wrap the plastic wrap tightly around the bacon-wrapped fillet. |
| 9. | Holding each end of the plastic wrap, roll the fillet firmly across the bench to compress and secure the bacon. |
| 10. | Twist each end of the plastic wrap tightly, then tie each end into a knot to hold its shape. |
| 11. | Refrigerate the fillet for at least 30 minutes, or until it is firm. |
| 12. | Take the fillet out of the fridge, place on a chopping board and slice into 4 even portions. |
| 13. | Don’t remove the plastic wrap as it holds the bacon in place during cooking. |
| 14. | Pat the top of the beef dry. |
| 15. | Brush one side of each steak lightly with olive oil (use about 1 tablespoon oil between all four steaks), then press the cracked black and white pepper firmly onto that side. |
| 16. | When ready to cook the steaks, heat the oven to 180°C. |
| 17. | Heat a large, ovenproof frying pan over a medium heat with the rest of the olive oil. |
| 18. | Place the steaks pepper-side down into the pan and cook for 3-4 minutes without moving them, allowing the pepper to form a rich, dark crust. |
| 19. | Turn the steaks, season the other side with salt and cook for a further 3-4 minutes. |
| 20. | Transfer the pan to the oven and roast for 6-8 minutes for medium-rare, or a little longer if you prefer your steak more well done. |
| 21. | Transfer the steaks to a cooling rack with a plate underneath and rest for 8-10 minutes while you prepare the sauce. |
| 22. | For the sauce au poivre, return the frying pan to a medium heat, add the butter and shallots and cook for 2-3 minutes until softened. |
| 23. | Carefully pour in the brandy and simmer until reduced by half. |
| 24. | Add the beef stock and continue simmering until reduced by half. |
| 25. | Stir in the cream and cook for 3-4 minutes, until the sauce lightly coats the back of a spoon. |
| 26. | Add black pepper to taste. |
| 27. | To serve, put the steaks in a warm oven to bring back to temperature for 3-4 minutes. |
| 28. | Place each filet mignon onto a warm plate and remove the plastic wrap. |
| 29. | Serve the sauce alongside in a warmed jug. |
Recipes & food styling Josh Emett and Glen File
Photography Manja Wachsmuth