Page 142 - YC Cooking School
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6. When the bacon is beginning to crisp, add the mushrooms to the pan and cook for
about 5 minutes.
7. Once golden, pour the contents of the pan into a mixing bowl and set aside.
8. In the same pan, combine the baby onions, red wine and brown sugar.
9. Cook over a medium heat uncovered for approximately 15 minutes or until the onions
are soft and the red wine has reduced a little.
10. Check on the fillet and if it’s cooked to your liking, remove it from the smoker and
allow it to rest for about 10 minutes, before slicing. For medium rare, the cooked fillet
should have an internal temperature of 56 or 57 °C.
11. Remove the onions from the red wine and mix them with the bacon and mushrooms.
12. Continue to reduce the red wine over a medium heat until one cupful remains.
13. Remove the reduced wine from the heat and leave to cool.
14. When the wine has cooled, whisk in the red wine vinegar and olive oil.
15. Season the red wine dressing with salt and freshly ground pepper.
16. Toss the rocket together with the bacon, mushrooms and onions and drizzle with a
little red wine dressing.
17. Slice the beef fillet and arrange neatly on a platter with a side serving of rocket salad.
18. Drizzle your dish liberally with extra red wine dressing and garnish with chopped
chives.
© Recipe copyright of Peter Goffe-Wood
Learn to cook online at learn.yuppiechef.com
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