Filet Mignons with Creamy Mushroom Sauce

Prepare the barbecue for direct cooking over high heat (230°C to 290°C). Place a Weber Ware Frying Pan on the barbecue to preheat.

Measure the thickness of the steaks and cut the bacon into long strips, the same thickness as the steak. Wrap the strips of bacon around the steaks and secure with kitchen string or bamboo skewers. Dice any excess bacon and set aside for the sauce.

Lightly drizzle both sides of the steaks with olive oil, and season with salt and pepper.

Barbecue the steaks over direct high heat, with the lid closed, until cooked to your liking, 3 to 5 minutes per side.

While the steaks are cooking, add the butter, garlic, excess bacon, and mushrooms to the frying pan and saute for 3 minutes, stirring with a silicone spatula or wooden spoon as needed. Add the Worcestershire sauce and cream and cook until bubbling, about 3 minutes, keeping the lid closed as much as possible.

Remove the steaks from the barbecue and leave to rest for 5 minutes before slicing and serving with the mushroom sauce.