Beef Fillet Wrapped in Beer Bacon With Mushroom Sauce

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“Yummy way to cook beef fillet steaks. Thanks Donna Hay.”
1hr 15mins

Ingredients Nutrition

  • 4 bacon, rashers rind removed
  • 375 ml dark beer
  • 4 beef steak fillets (200g each)
  • olive oil, for brushing
  • sea salt and black pepper
  • 1 tablespoon olive oil, extra
  • 150 g swiss brown mushrooms
  • 150 g button mushrooms
  • 150 g oyster mushrooms, trimmed
  • 125 ml beef stock
  • 160 g taleggio, sliced


  1. Place the bacon in a bowl, pour over the beer and marinate in the refrigerator for 1 hour.
  2. Preheat oven to 180degC (390degF). Wrap a bacon rasher around each of the steaks and secure with kitchen string. Reserve 185ml (3/4cup) of beer.
  3. Heat a large non-stick frying pan over high heat. Brush the steaks with olive oil, sprinkle with salt and pepper and cook for 1-2 minutes on each side or until browned. Place on a baking tray and cook in the oven for 8 minutes for medium rare, or until cooked to your liking. Set aside and keep warm.
  4. Heat the extra oil in a non-stick frying pan over high heat. Add the mushrooms and cook for 1-2 minutes or until browned. Add the stock and reserved beer and cook for a further 2 minutes or until slightly thickened.
  5. To serve, place the steaks on serving plates, top with the Taleggio and spoon over the mushroom sauce.

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