Bacon-Stuffed Filet Mignon with Creamy Portobello Sauce and Ripe Plantain Purée

Ingredients

• 500 g Butterflied filet mignon (Flattened or butterflied so it can be stuffed and rolled)
• 100 g Bacon (Sliced into strips; for stuffing the filet mignon)
• 1 tbsp Vegetable oil (For searing the meat)
• 1 tbsp Butter (For preparing the sauce)
• 2 dientes Garlic (Finely chopped)
• 150 g Portobello mushrooms (Sliced)
• Salt (To taste, for the meat, sauce, and purée)
• 0.25 cup White wine (For deglazing)
• 0.5 cup Heavy cream (Divided: for the sauce and plantain purée)
• 0.5 cup Chicken or beef stock (For the sauce)
• 2 Very ripe plantains (Roasted until deeply golden)
• 2 tbsp Fresh chives (Chopped, for finishing)

Steps

1. 1

   Butterfly the filet mignon, or ask for it to be butterflied, so it lies flat and can be rolled. Season lightly with salt.

2. 2

   Arrange the bacon strips evenly over the butterflied meat. Roll the filet mignon tightly into a cylinder and tie it with kitchen twine to help it retain its shape.

3. 3

   Heat the oil in a large skillet over medium-high heat. Add the meat roll and sear it on all sides, turning it until deeply golden brown on the outside. Remove it from the skillet and let it rest for a few minutes.

4. 4

   Cut the seared roll into thick medallions. Set the medallions aside while you prepare the sauce.

5. 5

   In the same skillet, melt the butter over medium heat. Add the chopped garlic and cook briefly, until fragrant, without letting it burn.

6. 6

   Add the sliced portobello mushrooms and a pinch of salt. Sauté until they begin to brown and have released some of their moisture.

7. 7

   Pour in the white wine and deglaze the skillet, scraping up the browned bits from the bottom with a wooden spoon. Cook for approximately 3 minutes, until the wine has reduced slightly.

8. 8

   Add the heavy cream and chicken or beef stock. Stir to combine and let the sauce begin to heat gently.

9. 9

   Return the medallions to the skillet and coat them with the sauce. Cover and cook for 5 minutes on each side, or until they reach the desired doneness and are heated through in the center.

10. 10

    While the medallions cook, roast the very ripe plantains until deeply golden and tender. You can do this on a grill, in a skillet, or on a hot griddle, turning them to brown evenly.

11. 11

    Place the roasted plantains in a blender. Add the portion of heavy cream reserved for the purée and salt to taste. Blend until smooth and creamy; if it is too thick, add a small amount of additional cream.

12. 12

    Serve two generous medallions per plate, spoon plenty of creamy sauce over them, and accompany with the roasted plantain purée. Finish with chopped fresh chives.

Notes

The quantities were estimated from the audio, as the post does not provide exact measurements. Adjust the salt and amount of cream according to the desired consistency. For greater safety, verify that the meat reaches the appropriate internal temperature for the chosen doneness.

Nutrition per serving

• main course
• beef
• filet mignon
• bacon-stuffed
• creamy sauce
• mushrooms
• ripe plantain
• Latin American cuisine