Serves 2

Ingredients

• 2 fillet steaks, 2.5-3cm thick
• 2-4 rashers streaky bacon, rind removed
• 1 Tbsp each oil and butter
• 2 Tbsp whisky (optional)

Method

Take the steaks from the fridge an hour before cooking. Wrap one or two rashers of bacon around the side of each steak and secure with toothpicks. Season with freshly ground black pepper. Just before cooking, sprinkle lightly with salt.

Heat the oil and butter in a heavy frying pan. Once hot, add the steaks to the pan. Cook for 3 minutes each side for rare, or a little longer until cooked to your liking, turning the steaks once.

Just before removing the steaks from the pan, pour the whisky over if using. (Have a lid handy in case the whisky flambés and you need to extinguish the flames.) Stand the steaks for 2-4 minutes in a warm place before serving.

Serve with vegetables or salad, garnished with fresh thyme.

Variation

Add ½ cup cream or lite cream to the pan with the whisky (after removing the cooked steaks) and stir to collect any sediment to incorporate into the sauce.