INGREDIENTS:

4 small fillets of Manx beef

2 Rashers Moore’s oak-smoked bacon

4ozs Greeba chestnut mushrooms

Wild garlic

Home made brown breadcrumbs

small pot Manx double cream

Sliced onions, previously caramelised

METHOD:

•     Lightly sauté the mushrooms, garlic.

•     Add a touch of cream and add a few breadcrumbs if too wet

•     Make a small slit and form a pocket in each fillet of beef

•     Fill each pocket with the mushroom mixture

•     Wrap the edge of the fillet with the bacon and secure with a cocktail stick

•     Saute the fillet browning the bacon

•     Serve with the caramelised onion and cream sauce