Bacon Wrapped Sirloin Filet

Bacon-Wrapped Sirloin Filet with Sweet Potato Puree

Ingredients

• 5 medium sweet potatoes, peeled and cut to small dice

• 3 cup orange juice

• 2 teaspoon vanilla extact (Chef Moreira prefers to use a vanilla bean pod.)

• 1 cinnamon stick

• 1/2 ripe banana

• 2 tablespoon butter, softened

• Juice of 1 lemon

• Kosher salt and freshly ground black pepper

• 12 slices bacon

• 4 (5-ounce) steaks (filet mignon or sirloin)

• 12 wooden toothpicks

• 1 tablespoon olive oil

Preparation

Place sweet potatoes in a medium saucepot. Cover with orange juice, adding water if there isn’t enough juice. Add vanilla and cinnamon stick. Bring to a boil and cook until potatoes are very tender. Strain well. Puree in food processor or blender with the banana, butter and lemon juice. Season with salt and pepper. Reserve and keep warm.

Place 3 strips of bacon overlapping slightly and parallel to each other on a cutting board. Place a steak on top and in the center of the bacon. Fold bacon around steak, wrapping the entire steak with bacon. Secure bacon with three toothpicks fastened to the underside. Repeat with remaining steaks.

Heat oil in a large skillet over high heat to smoking. Add the steaks with the toothpicks facing upward. (Do not overcrowd pan. Use two pans if necessary.) Sear on each side for 3-4 minutes, or until golden brown. Allow steaks to rest for 3 minutes.

Remove toothpicks from steak before placing on 4 warmed plates. Spoon sweet potato puree beside steaks and serve immediately.