Bacon Wrapped Beef Filets on Wilted Cabbage in Mushroom Red Wine Sauce

Bacon Wrapped Beef Filets on Wilted Cabbage in Mushroom Red Wine Sauce
  • Prep Time: 30
  • Total Time: 60
  • Servings: 4.0

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About this Recipe

Impress your guests at your next dinner party. Succulent beef filets wrapped in bacon top wilted savoy cabbage and gourmet mushrooms bathed in red wine sauce.


4 2 inch (5 cm) thick Beef tenderloin steaks
4 Slices Schneiders® Bacon
Salt and pepper
2 tbsp (30 mL) Butter
1 tbsp (15 mL) Olive oil
2 tbsp (30 mL) Olive oil
1 lb (454 g) Mixed mushrooms
2 Cloves garlic, minced
1 cup (250 mL) Red wine
1 tbsp (15 mL) Butter
4 Slices Schneiders® Bacon, diced
1 Head Savoy cabbage
.25 cup (60 mL) White wine
1 cup (250 mL) Chicken stock
Salt and pepper


PREHEAT oven to 375°F (190°C).

WRAP 1 slice of bacon around each steak and secure with a toothpick. Season with salt and pepper. Heat olive oil and butter in a large heavy bottom oven proof skillet over high heat. Place filets in pan and cook for 3 minutes per side or until a nice crust forms on each side. Using tongs sear bacon edges by holding filets on their sides briefly. Move to preheated oven and finish cooking for 6 to 8 minutes, for medium rare. Remove filets to a plate. Tent with foil and allow to rest for 10 minutes before serving.

ADD olive to the same pan and heat over medium-high. Add mushrooms and cook 2-3 minutes, add garlic and cook another minute. Add red wine, bring to a boil, reduce heat and simmer until wine has reduced by half. Remove from heat, add butter and stir. The butter will create a nice sheen.

HEAT a large skillet over medium heat. Add bacon and cook until just crispy. Add cabbage, season with salt and pepper, add wine and broth. Toss and cook until cabbage is wilted and warmed through.


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