Seal your reputation as a culinary genius with this filet mignon with mixed mushrooms.

Prep Time : 0:15 | Cook Time : 0:20 | Total Time : 0:35 | Serving : 4 person.

Ingredients

• 240g pkt cherry truss tomatoes

• 2 tablespoons olive oil, plus extra for steak

• 600g desiree potatoes, peeled

• 1 teaspoon salt

• 60g butter

• 2 bacon rashers, trimmed, halved lengthways

• 4 x 150g beef fillet steaks (about 2.5cm thick)

• 300g mixed mushrooms (button, enoki, swiss brown)

• 2 garlic cloves, crushed

• 2 tablespoons fresh chives, snipped

Method

• Step 1

  Preheat oven to 200C. Place tomatoes in a baking dish. Drizzle with 2 teaspoons oil and season to taste.

• Step 2

  Bake tomatoes for 8-10 mins until they start to collapse.

• Step 3

  Meanwhile, coarsely grate potatoes into a large bowl. Stir in salt. Using your hands, squeeze out excess liquid. Divide the grated potato into 8 equal portions.

• Step 4

  Heat half the butter and the remaining oil in a large frying pan on medium. Add 4 potato portions to the pan, flattening them with a spatula. Cook for 3-4 mins on each side or until golden brown and tender. Cover to keep warm. Repeat with remaining portions.

• Step 5

  Heat a char-grill pan or barbecue on high.

• Step 6

  Wrap bacon around each beef fillet, securing with toothpicks. Drizzle with oil. Char-grill steaks for 3-4 mins on each side, or until cooked to your taste. Let rest, covered, for 5 mins. (see Notes)

• Step 7

  Melt remaining butter in a large frying pan on high. Saute mushrooms and garlic for 4-5 mins, until tender. Stir chives through and season to taste. Serve filet mignon on potato cake with tomatoes and mushrooms.