DIFFICULTY LEVEL: 2
2 beef filets around 4 cm in thickness.
Salt, to taste
Pepper, to taste
4 strips of bacon
1 tbsp olive oil
2 tbsp butter, unsalted (1tbsp+1 tbsp)
½ cup red dry wine
1 cup beef stock
1 tbsp corn flour
1/3 cup Pomegranate Balsamic Cream with stevia* Kalamata Papadimitriou
4 small Portobello mushrooms, finely sliced.
10 spinach leaves, without the stalks
1 tbsp grated carrot for the garnish
Parsley leaves for the garnish
*balsamic cream with sweetener from the stevia plant.
Preheat the oven at 220oC.
Season the fillets with salt and pepper from all sides.
Wrap each fillet lengthwise with a strip of bacon and secure with a toothpick.
Heat a frying pan over medium-high heat. Add 1 tbsp butter and the olive oil. When melted, add the steak to the pan and sear on both sides for about 2 minutes per side. Add the wine and allow the alcohol to evaporate.
Transfer the fillets to a small baking tray and place into the preheated oven to finish cooking for 7 minutes. Keep the frying pan with all the fillet juices aside.
Remove fillets from the oven and allow to rest, covered.
Meanwhile, stir the corn flour into the beef stock and when diluted, add the mixture to the frying pan where the steaks had been sautéed.
Add the Balsamic Cream with stevia* and stir gently over medium heat.
Add the mushrooms, continue cooking until the sauce begins to thicken and then remove from the heat.
In parallel, heat another small frying pan and melt the remaining butter.
Add the spinach seasoned with salt and pepper and sauté until wilted; leave aside.
Remove the toothpick from the fillets and proceed with food plating by placing the spinach first, then the mushrooms and last, the fillet on the top.
Pour the sauce over, garnish with grated carrot and parsley leaves and serve.
*balsamic cream with sweetener from the stevia plant