Ingredients
Mini Fillet Mignon
- 2 Tender, Thick Cut Steaks (Fillet is best)
- 4 Rashers streaky bacon
- 6 teaspoons Caramelised Onion & Porcini Butter from Recipe Community, **See Tips
- 12 Toothpicks
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Varoma
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Cut each fillet of steak into cubes 1" in size.
Cut bacon into strips, no wider than the height of the steak cubes, ensuring that there is one piece of bacon to go around the circumference of each cube of steak.
Roll a piece of bacon around each piece of steak, ensuring you overlap the end slightly to ensure the bacon is wrapped all the way around the cube of steak.
Secure with a toothpick all the way through the steak.
1. In a very hot fry pan, sear the mini steak and bacon pieces on both sides for around 30 seconds. Do not overcrowd the pan, as you want a crust to form.
2. I then refrigerate them at this point until I am ready to cook them, so you can prepare them in advance.
1. Put 500ml Water into TM bowl.
2. Put the Varoma on top, and place the mini mignons in the Varoma.
3. Cook 18 mins/Varoma/Spd 4.
4. Put 1/2 teaspoon of the flavoured butter on each mini mignon.
5. Serve Immediately.
Portioning and wrapping the meat
Pan Searing
Steaming & Serving
Tip
Caramelised Onion & Porcini Butter Recipe can be found here: //www.recipecommunity.com.au/recipes/caramelised-onion-porcini-butter/124206
These are great as a party canape`.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Tried these they are great.
Huge hit with my family! When there was none left, there were plenty of complaints and cries for more. I will definitely be making these again. I couldn't pick up any dried porcini's in time, so I made a garlic butter that I brushed on them after I took them out the varoma. Awesome!
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