BACON WRAPPED BEEF WITH GARLIC MUSHROOMS
COOKBOOK: COLES mag - May 2019
Four ingredients and in no time dinner is ready! Delicious, absolutely delicious and impressive for a cook who has limited time in the kitchen. Whip this up in no time and the family is going to be super impressed.
Serves 4 (2 pieces each)
4 long rashes of bacon
300g beef blade steak
120g garlic butter
500g mushrooms , sliced (thick)
Salt and pepper
150g lettuce of your choice
Remove the rind and short cut portions off the bacon rashes Remove any fat off the steak and slice into large bite size portions (approx a finger’s length). Slicing diagonally will give you a smooth piece to work with. You should have 8 pieces of beef
Wrap each piece of beef in half of the bacon rash and set aside. Repeat with all beef pieces.
Heat a non stick frying pan and fry each portion for approx 3-4mins on each side , or until meat if cooked to your liking. Remove and keep them in a warm place.
In a clean frying pan, add the garlic butter. Allow the butter to melt and add the mushrooms. Fry for approx 4-5mins. I dont like to let the mushrooms get too soggy. Remove from heat.
If you’re using a whole lettuce, slice enough to cover the base of the serving plate. You can use loose spinach leaves, rocket etc. Add salt and pepper. Place the mushrooms over the lettuce and place the beef portions on top. If there is any beef juices in the beef tray, pour them over the beef once you have finished placing them on the serving plate.
NOTE: I did not use toothpicks but you can do so if you wish. I placed the end of the bacon wrap at the bottom of the beef. I also firstly fry the parcel with the end of the bacon and then turn over. If you fry the beef parcels this way you will not need to use a tooth pick.