In a bowl place the pieces of steak, the garlic and the Willow Vale Gourmet Food Co. - Truffle Infused Olive Oil.
Massage with your fingers to combine, cover and put aside to marinate and bring to room temperature. Approximately 1 hour.
Pre-heat a fan forced oven to 250 C.
Cut a strip of bacon for each steak, using the centre cut portion (the fatty streaky part) 1 inch wide and enough length to wrap around the steak and overlap the steak.
Take a steak, drain of any Truffle oil and wrap the bacon around each steak. Secure with a tooth pick.
Preheat a skillet or non-stick pan to very hot.
Place each fillet into the pan (do not oil the pan, there is enough already on the steak).
Once in the pan do not move them, you are creating a sealed skin.
Turn the steak after 2 minutes (do not move the steak!).
Remove skillet from heat and brush the top of the steaks with some of the marinade and sprinkle a generous amount of the Pickle Hopper - Charcoal Smoked Salt over the steak.
Place the skillet into the preheated oven and cook for….
5 minutes for rare; 10 minutes for medium-rare; 15 minutes for medium; or 20 minutes for medium-well done.
Once the steaks are ready, remove and cover loosely with foil to rest for 5 minutes.
(If not using a skillet transfer each steak to a tray lined with non-stick baking paper).
Combine pan juices with Willow Vale Gourmet Food Co. - Truffle Balsamic Reduction and drizzle over the steak.
Alternatively, the marinating oil can be used to make our Creamy Mushroom Truffle Sauce – please refer to this website for the recipe.
Serve steak with creamy mashed potatoes and steamed green vegetables.
