Beef Fillet Wrapped In Beer Bacon With Mushroom Sauce - cooking recipe

Ingredients

4 bacon, rashers rind removed
375 ml dark beer
4 beef steak fillets (200g each)
olive oil, for brushing
sea salt and black pepper
1 tablespoon olive oil, extra
150 g swiss brown mushrooms
150 g button mushrooms
150 g oyster mushrooms, trimmed
125 ml beef stock
160 g taleggio, sliced

Preparation

Place the bacon in a bowl, pour over the beer and marinate in the refrigerator for 1 hour.
Preheat oven to 180degC (390degF). Wrap a bacon rasher around each of the steaks and secure with kitchen string. Reserve 185ml (3/4cup) of beer.
Heat a large non-stick frying pan over high heat. Brush the steaks with olive oil, sprinkle with salt and pepper and cook for 1-2 minutes on each side or until browned. Place on a baking tray and cook in the oven for 8 minutes for medium rare, or until cooked to your liking. Set aside and keep warm.
Heat the extra oil in a non-stick frying pan over high heat. Add the mushrooms and cook for 1-2 minutes or until browned. Add the stock and reserved beer and cook for a further 2 minutes or until slightly thickened.
To serve, place the steaks on serving plates, top with the Taleggio and spoon over the mushroom sauce.