Roasted Steak Fillet with Shallot Crust

Cut baguette into small cubes. Bake in preheated 100°C (approximately 225°F) oven for   to 10 minutes. Finely chop the bread cubes in a food processor. Peel shallot and finely dice. Peel garlic. Press 1 clove through a press and set remaining cloves aside. Pluck thyme leaves from 8 of the sprigs and chop finely. Set remaining thyme aside.

Heat 2 tbsp oil in a pan and sauté shallots and crushed garlic until softened. Mix the crumbs with shallots, garlic, chopped thyme, egg and 8 tablespoons oil and knead until smooth. Shape the mixture into a roll, wrap in plastic wrap and refrigerate.

Wrap each fillet with 1 slice of bacon and tie firmly with kitchen twine. Season with salt and pepper. Heat the remaining oil in the same pan. Cook fillets over medium heat for 2 minutes, turn and cook for another 3 minutes. Add remaining garlic cloves to the pan. Roast in preheated 180°C (approximately 350°F) oven for 8 to 10 minutes. Meanwhile, cut the shallot roll into 8 thin slices.