Filet Mignon

I can still remember the very first time I was to cook as a wife...one of Luke's aunty's always told me that a working man should never be left hungry after having eaten dinner! I strained my brain for a meaty dish that would be delicious yet filling!! And I can say with confidence that the filet mignon ticked both boxes! After cooking this dish on a number of occasions, it's safe to say it's a great dish when you're entertaining hungry men!

TIPS & HINTS:

• I like to Barmix my mash for this dish. It makes it more of a puree and is simply devine!

RECIPE:

Meat - 

1 tablespoon olive oil

1 tablespoon lemon juice

1 clove garlic, crushed

salt

freshly ground black pepper

4 x 180g fillet steaks

4 long rashers bacon, trimmed

Sauce -

1/3 cup cream

1 1/2 tablespoon gluten-free Worcestershire sauce

1 tablespoon chopped parsley

1 teaspoon olive oil

1 clove garlic, crushed

METHOD:

1. Combine the olive oil, lemon juice, garlic, salt and pepper in a small bowl. Place the steaks in a baking dish, pour on the marinade and toss to coat. Cover will Gladwrap and marinate in the fridge for a least 3 hours.

2. Preheat the oven to 180C fan forced.

3. Wrap the bacon rasher around each steak and hold in place with a toothpick. Heat a medium frying pan over medium-high heat, add the steaks and brown on both sides, turning to cook the bacon slightly. Transfer to a baking tray, cover with foil and bake for 15-20 minutes or until cooked to your liking. Cover and leave to rest while you make the sauce.

4. To make the sauce, combine the cream, Worcestershire sauce and parsley in a small bowl. Heat the oil in a medium frying pan, add the garlic and cook over medium-high heat for 1-2 minutes or until lightly browned. Add the cream mixture and meat juices from the baking dish and stir over the heat until the sauce thickens slightly. Season with salt and pepper and spoon over the steaks. 

Compliments of Sue Shepherd, Gluten Free Cooking.