Beef fillet mignons
4 rashers of bacon
4 eye fillet steaks (you can also use scotch fillet, just remember it is not as lean. Ask your butcher for a thicker cut)
¼ cup of cream cheese
1 clove of crushed garlic
Trim the rind from the bacon. Trim the eye of the bacon so the rasher is the same width all the way along. Take one steak and wrap the bacon around the steak.
Using a toothpick, pin the bacon to the steak where it overlaps. Repeat this with all 4 steaks and place them on a baking tray. Whip the garlic into the cream cheese and place a teaspoon of the mixture on top of each steak.
Preheat the oven to 180°C. Put the fillet mignons into the oven for about 20–30 minutes, depending on the oven and how rare you like your steak.