Filet Mignon With Mushrooms And Potato Cakes - cooking recipe

Ingredients

1/2 lb cherry tomatoes on the vine
2 tbsp olive oil, plus extra for drizzling
1 1/2 lbs red-skinned potatoes, peeled, grated
1 tsp salt
2 1/2 tbsp butter
2 strips bacon, halved lengthwise
4 None filet mignon steaks, about 1/3 lb each
12 oz mixed mushrooms
2 cloves garlic, crushed
2 tbsp snipped fresh chives

Preparation

Preheat oven to 400\u00b0F. Place tomatoes in a roasting pan and toss with 2 tsp oil. Season to taste. Bake 8-10 mins, until tomatoes start to collapse.
Meanwhile, for the potato cakes, place potato in a large bowl. Stir in salt. Using hands, squeeze out excess liquid. Divide into 8 equal portions. Heat half the butter and the remaining oil in a large frying pan on medium. Add 4 potato portions to the pan, flattening with a spatula. Cook 3-4 mins each side, until golden brown and tender. Cover to keep warm. Repeat with remaining portions.
For the steaks, preheat a griddle pan over high heat. Wrap a piece of bacon around each filet mignon, securing with toothpicks. Drizzle with oil. Cook 3-4 mins each side, or until cooked to taste. Let rest, covered, 5 mins.
Meanwhile, for the mushrooms, melt remaining butter in a large frying pan on high. Saute mushrooms and garlic 4-5 mins, until tender. Stir in chives and season to taste. Serve filet mignon on potato cakes with tomatoes and mushrooms.