Ingredients:

2 x 200g Fillet

Salt

Freshly ground black pepper

Olive oil – for frying

Dijon mustard

Mixed mushrooms roughly chopped

1 Shallot roughly chopped (substitute onion in place of shallot)

Leaves of 1 thyme sprig

Butter

Bacon to wrapped fillet

Thawed puff pastry

Beaten egg

Method:

Season fillet steak with salt & pepper.  Place pan over high heat with olive oil. Once pan is nearly smoking sear the fillet steak until well browned on all sides, including the ends – about 1 ½  minutes per side (9 – 10 minutes in total).  Remove from heat and when cool enough to handle coat all sides with mustard.  Let cool in fridge. 

Make duxelles:

In food processor, pulse mushrooms, shallots and thyme until fine

Add butter to a pan and melt over medium heat.  Add mushroom mixture and cook until liquid has evaporated (+- 25min).  Season with salt and pepper and let cool in fridge.

Place plastic wrap on work surface – should be twice the length and width of the fillet.  Place bacon on plastic wrap and spread the mushroom mixture evenly over the bacon.

Season the fillet again then place it the bottom of the bacon.  Using the plastic wrap the roll the fillet tightly.  Transfer to fridge to chill (this will help to maintain the shape)

Spread puff pastry over a lightly floured work surface.  Spread out and roll the pastry so that it will cover the fillet.  Remove fillet from plastic wrap and wrap the fillet in the pastry.  Once the log is fully covered in puff pastry trim extra pastry and roll tightly.  Chill for 20 minutes.

Brush with egg wash and sprinkle with salt

Heat oven to 200 degrees Celsius

Bake until pastry is golden – about 35 minutes.

Rest for 10 minutes before serving

Tip:  Searing of steak, mushroom duxelle can be made in advance to safe some time.