Filet Mignon With Mushrooms And Potato Cakes

• 1/2 lb cherry tomatoes on the vine
• 2 tbsp olive oil, plus extra for drizzling
• 1 1/2 lbs red-skinned potatoes, peeled, grated
• 1 tsp salt
• 2 1/2 tbsp butter
• 2 strips bacon, halved lengthwise
• 4 None filet mignon steaks, about 1/3 lb each
• 12 oz mixed mushrooms
• 2 cloves garlic, crushed
• 2 tbsp snipped fresh chives

1. Preheat oven to 400u0b0F. Place tomatoes in a roasting pan and toss with 2 tsp oil. Season to taste. Bake 8-10 mins, until tomatoes start to collapse.
2. Meanwhile, for the potato cakes, place potato in a large bowl. Stir in salt. Using hands, squeeze out excess liquid. Divide into 8 equal portions. Heat half the butter and the remaining oil in a large frying pan on medium. Add 4 potato portions to the pan, flattening with a spatula. Cook 3-4 mins each side, until golden brown and tender. Cover to keep warm. Repeat with remaining portions.
3. For the steaks, preheat a griddle pan over high heat. Wrap a piece of bacon around each filet mignon, securing with toothpicks. Drizzle with oil. Cook 3-4 mins each side, or until cooked to taste. Let rest, covered, 5 mins.
4. Meanwhile, for the mushrooms, melt remaining butter in a large frying pan on high. Saute mushrooms and garlic 4-5 mins, until tender. Stir in chives and season to taste. Serve filet mignon on potato cakes with tomatoes and mushrooms.

tomatoes, olive oil, potatoes, salt, butter, bacon, filet, mushrooms, garlic, fresh chives

Taken from recipes-plus.com/api/v2.0/recipes/29238 (may not work)