Pancetta Wrapped Balsamic Marinated Steak Recipe

Video: Sara Harris

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TRADITIONAL ITALIAN RECIPE: How to Cook Bacon-Wrapped Sirloin Steaks appears to be a culinary masterpieces requiring professional chef training, bacon-wrapped sirloins are actually relatively simple to prepare.

 

Home cooks need just a little bit of patience and a reliable pair of tongs to get through the searing process. Follow a few simple steps to impress your family or guests with a decadent steak dinner.

 

Sometimes we avoid cooking certain foods because we think they need to be complicated or the main ingredient is too expensive. It would be a shame to try a new recipe with a high priced piece of meat only to mess it up and end up eating cold cereal instead. Well, here’s a simple way to take an intimidating cut (beef tenderloin) and turn it into the culinary highlight of the week for your family. Bacon-wrapped fillets.

 

Sounds good right? Of course it does.

 

You can wrap bacon around almost anything and it sounds good. But now we enter double-good territory. The bacon is being wrapped around a fillet, as in filet mignon. This is win-win.

 

Start with a pound of your favorite bacon, you don’t need anything expensive, almost any bacon will do. Now I usually get about a three-pound tenderloin, and I find that I can get about seven or eight steaks out of it.

 

 

 

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Skill Level:	Time: 30 Minutes
Price:	Serves: 4 People

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Ingredients:

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Conversions

 

 

 

Directions:

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01 - Cut 4 rounded pieces of Beef of about 250gr / 8.8oz each.

 

02 - Wrap the Beef cylinders with 2 slices of Pancetta each, and tie with cooking string to give it a compacted shape.

 

03 - Push the Rosemary into the meat.

 

04 - In a pan, saute the meat in Oil and Butter for about 2.5 minutes each side, or until no longer pink on the outside.

 

05 - Remove the meat from the pan and set it aside. Pour into the same pan Balsamic Vinegar, Cinnamon Stick, Carnation Cloves and Juniper Berries.

 

( Feel free to add Salt to the Sauce )

 

06 - Allow the Sauce to simmer for few minutes, giving it time to thicken.

 

07 - Filtrate the Sauce and pour it on the Beef, or serve on the side.

Notes:

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- You can keep the Sauce in the fridge in an air tight container for 2 days, or in the freezer for 2 weeks.

 

- If using toothpicks ( instead of cooking string ) remember to remove them before eating. Toothpicks don't taste too good!

 

 

 

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Written by: Uncut Recipes

Disclaimer

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