Grilled Steak & Salsa Verde

Pops, let's do this one.........

8 fillet steaks

8 streaks of pancetta

l large bunch of thyme

1 clove of garlic

1 anchovy fillet

zest of 1 lemon

10 tblsp EVOO

8 portobello mushrooms

S&P

salsa verde

2 cloves garlic

handful of capers

handful of cornichons

6 anchovy fillets

2 large handfuls of parsley

1 handful of basil

1 handful of mint

1 tblsp maille mustard

3 tblsp red wine vinegar

8 tblsp EVOO

S&P

1. tie up stalk end of thyme, place leafy end in a pestle and mortar and give it a good bash (this removes the tasty leaves and leaves you with what looks like a mini broom)
2. add garlic, lemon zest, anchovy fillet to the mortar; bash to a paste and stir in EVOO
3. fillet steaks should be 1 inch thick, at least; wrap bacon around each steak and secure loosely with string
4. peel mushroom skins off (helps them absorb marinade); brush steaks and mushrooms with marinade, keeping the rest for the cooking
5. season meat on both sides with S&P, place on grill with mushrooms
6. turn every minute and brush each time with the thyme brush; the mushrooms will be cooked after about 6 minutes
7. once beef cooked to your liking, remove string, divide steaks between 8 warmed plates with mushrooms, allow to rest for 2 minutes and put a big dollop of salsa verde over the top