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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Ingredients4 portions
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.
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