1 garlic clove, crushed
½ lemon, zest only
1 lemon, zest only
1 tsp finely chopped rosemary
12 shallots, peeled, roots trimmed
½ tsp dried thyme
1 bay leaf
250ml beef stock
salt and freshly ground black pepper
1 tbsp caster sugar
2 tbsp olive oil
50ml/2fl oz port
60²µ/2¼´Ç³ú butter
150g/5½oz soft goats’ cheese
4 streaky bacon rashers, rind removed
4 thick fillet steaks (ask your butcher for steaks cut from the centre of the fillet)
75ml/2 ½fl oz red wine