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An easy-to-prepare dish that's worthy of very special occasions: discover the recipe for herb-flavoured beef fillet served with crisp bacon and spring onions.
Even though offal and less expensive cuts of meat are currently trending, fillet will always be a delicacy for gourmet palates.
This recipe for herby beef fillet with bacon and spring onions is simple to prepare, so long as you follow the various steps and use nothing but prime quality beef to ensure that the finished dish is interesting and full of character. Here’s how.
Wash and trim the spring onions, removing the root end and the outer leaves.
Then blanch the onions in salted boiling water for 5 minutes.
Strain and plunge them into cold water to prevent them from cooking further.
In this way, they will stay green and crisp.
Wrap each fillet steak with the bacon slices and tie them with kitchen string so that they have a nice round shape.
Melt the butter in a frying pan and, when sizzling hot, add the fillet steaks.
Cook them for two minutes each side if you like your steak to be rare.
Once cooked, wrap the fillet steaks in a sheet of tinfoil. Let them rest for 10 minutes in an oven preheated to 50°C.
In the same pan used to cook the fillet steak, add the stock (to deglaze), together with the herbs and reduce the liquid over a medium-high heat. This will act as the base for your accompanying sauce.
When the gravy has reduced in volume, add the cream.
Stir and heat for a few minutes to obtain a coating sauce, without allowing it to become too thick. Add a knob of butter to a frying pan and quickly toss the onions in it.
Wrapping a piece of meat in bacon or strips of fat is called barding. Instead, larding means inserting fat, such as lard or bacon, into a large cut of meat. Both techniques are used to confer the right amount of fat to pieces of lean meat. Barding a fillet of beef will impart a naturally savoury flavour to the meat and help keep it compact even after cooking. Thanks to the bacon, this dish will be even more succulent.
The same dish may be prepared using pork fillet. In this case, however, the cooking times will be slightly longer because pork must be served well cooked.
Another way to prepare beef fillet is to cook it in the oven for 10-15 minutes at a temperature of 180°C. Instead of spring onions, you may use spinach, radicchio or any other type of leaf vegetable, while a more delicate flavour will be obtained if a quality Italian lardo is used as a substitute for bacon.
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