topBanner
Bacon Wrapped Fillet Steak

Bacon Wrapped Fillet Steak

with Blue Cheese Sauce, Rosemary & Red Onion Chips and Asparagus

Premium
Read more

This ultimate bistro meal is perfect for when you’re looking for a special dish but don’t fancy being stuck in the kitchen all night. A creamy blue cheese sauce is bold and rich in flavour, making it a fantastic dressing for a steak. With a side of chunky and fluffy potato fries, sprinkled in rosemary and roasted with red onion, the sophisticated flavours in this dish makes it a true show-stopper.

Allergens:Milk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 pack(s)

Potatoes

½ bunch(es)

Rosemary

1 unit(s)

Red Onion

1 bunch(es)

Asparagus Bundles

4 unit(s)

Streaky Bacon Rasher

½ pack(s)

Creme Fraiche

(ContainsMilk)

2 unit(s)

Fillet Steak

30 grams

Blue Cheese

(ContainsMilk)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2699 kJ
Energy (kcal)645 kcal
Fat29.0 g
of which saturates13.0 g
Carbohydrate53 g
of which sugars8.0 g
Protein50 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Preheat your oven to 200°C. Chop the potato into fries 1cm wide (no need to peel). Pick the rosemary leaves from their stalks and roughly chop (discard the stalks). Pop the fries on a large baking tray in a single layer. Drizzle with oil and sprinkle on the rosemary and a pinch of salt and pepper. Toss to coat in the oil, then roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking.

2

Meanwhile, halve, peel and thinly slice the red onion. We will add it to the fries later. Trim and discard the tough woody ends from the asparagus. Halve the asparagus widthways. Lay 2 two bacon rashers side by side on a chopping board. Wrap the rashers around a steak. Repeat for the remaining steak(s). Keep to one side. IMPORTANT: Remember to wash your hands and equipment a er handling raw meat

3

Squeeze the crème fraîche (see ingredients for amount) into a small saucepan and warm over a low heat. Season with pepper and then stir in the blue cheese. Keep stirring until the cheese has melted and the sauce is nice and smooth. Remove from the heat, we will reheat it later. Scatter the onion slices over your fries when you turn them and return to the oven for the remaining cooking time

4

Heat a splash of oil in a frying pan over medium-high heat. When hot, add the bacon wrapped steaks to the pan. Fry until the steaks are browned and the bacon is crispy, 2 mins on each side. Lower the heat to medium and cook the steaks for another 3-4 mins on each side if you want them cooked to medium-rare. Add 2-3 mins extra on each side if you want them medium or well done. IMPORTANT: The steak is safe to eat when the outside is cooked. The bacon is cooked when it is no longer pink in the middle

5

When the steaks are ready, transfer to a plate and wrap loosely in foil to keep warm. Return the frying pan to a medium heat, add a splash of oil if necessary and when hot add the asparagus. Stir-fry until just tender, 2-3 mins. Season with salt and pepper and get ready to serve

6

Reheat the blue cheese sauce until hot, but don't allow it to boil. Share the fries between your plates and place the asparagus alongside. Slice your fillet steak diagonally into two pieces. Spoon the sauce onto your plate and sit the steak pieces in the sauce. Bon appétit!