1 tablespoon olive oil
1 tablespoon lemon juice
1 clove garlic, crushed
salt
freshly ground black pepper
4 x 1809 (6Y2 oz) fillet steaks
4 long rashers bacon, trimmed

SAUCE
˝ cup cream
1˝ tablespoons gluten-free Worcestershire sauce
1 teaspoon olive oil
1 clove garlic crushed
1 tablespoon chopped parsley

Combine the olive oil, lemon juice, garlic, salt and pepper in a small bowl.
Place the steaks in a baking dish, pour on the marinade and toss to coat.
Cover with plastic film and marinate in the refrigerator for at least 3 hours.
Wrap a bacon rasher around each steak and hold in place with a toothpick.
Heat a medium frying pan or grill over medium—high heat, add the steaks and brown on both sides (4 min/side for Medium), turning to cook the bacon slightly.
Cover and leave to rest while you make the sauce.

To make the sauce, combine the cream, Worcestershire sauce and parsley in a small bowl.
Heat the oil in a medium frying pan, add the garlic and cook over medium—high heat for 1—2 minutes or until lightly browned.
Add the cream mixture and meat juices from the frying pan and stir over the heat until the sauce thickens slightly.
Season with salt and pepper and spoon over the steaks.
Serve with mashed potatoes.