Beef Fillet Wrapped In Beer Bacon With Mushroom Sauce

• 4 bacon, rashers rind removed
• 375 ml dark beer
• 4 beef steak fillets (200g each)
• olive oil, for brushing
• sea salt and black pepper
• 1 tablespoon olive oil, extra
• 150 g swiss brown mushrooms
• 150 g button mushrooms
• 150 g oyster mushrooms, trimmed
• 125 ml beef stock
• 160 g taleggio, sliced

1. Place the bacon in a bowl, pour over the beer and marinate in the refrigerator for 1 hour.
2. Preheat oven to 180degC (390degF). Wrap a bacon rasher around each of the steaks and secure with kitchen string. Reserve 185ml (3/4cup) of beer.
3. Heat a large non-stick frying pan over high heat. Brush the steaks with olive oil, sprinkle with salt and pepper and cook for 1-2 minutes on each side or until browned. Place on a baking tray and cook in the oven for 8 minutes for medium rare, or until cooked to your liking. Set aside and keep warm.
4. Heat the extra oil in a non-stick frying pan over high heat. Add the mushrooms and cook for 1-2 minutes or until browned. Add the stock and reserved beer and cook for a further 2 minutes or until slightly thickened.
5. To serve, place the steaks on serving plates, top with the Taleggio and spoon over the mushroom sauce.

bacon, beef, olive oil, salt, olive oil, swiss brown mushrooms, button mushrooms, oyster mushrooms, beef stock

Taken from www.food.com/recipe/beef-fillet-wrapped-in-beer-bacon-with-mushroom-sauce-534834 (may not work)