Bacon Wrapped Fillet Steak
with Blue Cheese Sauce, Rosemary & Red Onion Chips and Asparagus
This ultimate bistro meal is perfect for when you’re looking for a special dish but don’t fancy being stuck in the kitchen all night. A creamy blue cheese sauce is bold and rich in flavour, making it a fantastic dressing for a steak. With a side of chunky and fluffy potato fries, sprinkled in rosemary and roasted with red onion, the sophisticated flavours in this dish makes it a true show-stopper.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
21 Day Aged British Fillet Steaks
4
British Streaky Bacon
100
Asparagus
75
Creme Fraiche
(Contains Milk)
1
Red Onion
450
Potatoes
30
Crumbled Blue Cheese
(Contains Milk)
½
Rosemary
Nutritional information
Instructions
Preheat your oven to 200°C. Chop the potato into fries 1cm wide (no need to peel). Pick the rosemary leaves from their stalks and roughly chop (discard the stalks). Pop the fries on a large baking tray in a single layer. Drizzle with oil and sprinkle on the rosemary and a pinch of salt and pepper. Toss to coat in the oil, then roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking.
Meanwhile, halve, peel and thinly slice the red onion. We will add it to the fries later. Trim and discard the tough woody ends from the asparagus. Halve the asparagus widthways. Lay 2 two bacon rashers side by side on a chopping board. Wrap the rashers around a steak. Repeat for the remaining steak(s). Keep to one side. IMPORTANT: Remember to wash your hands and equipment a er handling raw meat
Squeeze the crème fraîche (see ingredients for amount) into a small saucepan and warm over a low heat. Season with pepper and then stir in the blue cheese. Keep stirring until the cheese has melted and the sauce is nice and smooth. Remove from the heat, we will reheat it later. Scatter the onion slices over your fries when you turn them and return to the oven for the remaining cooking time
Heat a splash of oil in a frying pan over medium-high heat. When hot, add the bacon wrapped steaks to the pan. Fry until the steaks are browned and the bacon is crispy, 2 mins on each side. Lower the heat to medium and cook the steaks for another 3-4 mins on each side if you want them cooked to medium-rare. Add 2-3 mins extra on each side if you want them medium or well done. IMPORTANT: The steak is safe to eat when the outside is cooked. The bacon is cooked when it is no longer pink in the middle
When the steaks are ready, transfer to a plate and wrap loosely in foil to keep warm. Return the frying pan to a medium heat, add a splash of oil if necessary and when hot add the asparagus. Stir-fry until just tender, 2-3 mins. Season with salt and pepper and get ready to serve
Reheat the blue cheese sauce until hot, but don't allow it to boil. Share the fries between your plates and place the asparagus alongside. Slice your fillet steak diagonally into two pieces. Spoon the sauce onto your plate and sit the steak pieces in the sauce. Bon appétit!
