Kiwilimón

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Kiwilimón

Beef fillet, bacon and mushroom sauce

Name: Beef fillet, bacon and mushroom sauce
Prep time: 50 min
Cook time: 50 min
Yield: 4
Cuisine: Internacional
Ingredients: 10 bacon, in sheets to wrap the fillet and chopped for the sauce; 4 beef steaks, cut in medallion of (200 g) approximately; 1/4 cups oil; 1/4 cups butter, in small cubes for the steak and sauce; 2 shallots, finely chopped; 1 twig rosemary; 1 cup Portobello mushroom, filleted; 1/2 cups Red wine; 1 can Campbell's® Mushroom Cream, 420 g; 1/2 cups Water; 1/2 cups whipping cream; 1/4 cups parmesan cheese, grated

30 mins

20 mins

Low

4.8

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Kiwilimón

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Juicy beef fillet wrapped in bacon with a creamy cream sauce Campbell's mushroom, with a touch of rosemary, thyme and parmesan will not be able to resist. The bacon is going to give the salty and delicious touch that you will love.

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Ingredients

4 portions

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Preparation

Preheat the oven to 200 ° C.

Wrap the medallion of fillet in bacon and wrap it with hemp thread so that it does not come loose.

In a hot pan add olive oil and butter, seal the fillet mainly from the bacon area until they turn golden.

Place them in a tray and wrap in aluminum foil. Bake for 20 minutes in case you want it thoroughly cooked. Remove from the oven and reserve.

In the pan where you cooked the steak, add a little more butter and cook the shallot until it turns a transparent color. Add the diced bacon and cook until it turns a more golden color. Add the rosemary and the portobellos and continue cooking until they begin to release the juice.

Add red wine and let cook for 5 more minutes. Mix the contents of the can of Campbell's® Mushroom Cream, add the water and the cream to beat and let cook for 5 more minutes.

Add the Parmesan cheese and season, let it reduce the sauce in half so that it is thicker.

Put the steak on a plate and bathe with the sauce.

PRESENTATION

Accompany with mashed potatoes.

TIPS

You can give the cooking term to the meat that you prefer depending on the time you leave it in the oven. The less time you leave the redder flesh will be at the center. Seal the meat well with hot oil and butter so that it does not dislodge.