Beef roll with bacon and mushrooms

Serves : 4
Preparation time : 15 minutes
Cooking time : 15 to 20 minutes

Ingredients

• 500 g beef fillet (Parisian round)
• 12 very thin slices of smoked bacon
• 1 tsp. strong mustard
• 600 g mixed mushrooms, thinly sliced
• 20 g butter
• 1 dozen sage leaves
• salt and pepper

Preparation

1. Sauté the mushrooms with the butter and sage leaves for 4 to 6 minutes on the plancha, over a fairly high heat, and set aside.
2. Lay the slices of bacon on a board, side by side and slightly overlapping each other, and brush them with mustard. Place the fillet of beef at one end of the slices of bacon and wrap around them, making sure they are tight.
Tie with butcher's twine to hold everything together during cooking.
3. Cook the meat, turning regularly, over a high heat for 10 to 12 minutes, depending on the desired doneness.
4. After removing from the griddle, wrap the meat in greaseproof paper and leave to rest for around ten minutes. Then cut into slices.
5. Arrange the mushrooms on the plates and add the slices of beef. Season with salt and pepper before serving.