Bacon-Wrapped Tenderloin Steaks

Bacon-Wrapped Tenderloin Steaks

Put this hearty main dish on your menu any time of year. 

Bacon-Wrapped Tenderloin Steaks
 
Makes 6 servings
Ingredients
  • 9 slices thick-cut bacon
  • 6 (8-ounce) beef tenderloin fillets (about 2½ inches thick)
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons unsalted butter Red Wine Mushroom Sauce (recipe follows)
  • Red Wine Mushroom Sauce
  • ¼ cup unsalted butter
  • 2 shallots, thinly sliced
  • 1 pound fresh baby portobello mushrooms, sliced
  • ½ cup dry red wine
  • ½ cup Worcestershire sauce
  • 2 teaspoons chopped fresh thyme
Instructions
  1. Preheat oven to 425°. Line a rimmed baking sheet with foil.
  2. Place bacon on prepared pan. Bake for 12 minutes. Remove from oven, and let cool slightly; cut 3 slices of bacon in half crosswise.
  3. Sprinkle steaks all over with salt and pepper. Wrap each in 1½ slices bacon, securing with wooden picks.
  4. Heat a 10-inch cast-iron skillet over high heat until hot. Add butter and steaks. Cook for 2 minutes; turn steaks, and place skillet in oven.
  5. Bake until a meat thermometer inserted in center registers 135° for medium, 8 to 10 minutes, or until desired doneness. Let stand in pan for 5 minutes; serve with Red Wine Mushroom Sauce.

Red Wine Mushroom Sauce
 
Makes about 2 cups
Ingredients
  • ¼ cup unsalted butter
  • 2 shallots, thinly sliced
  • 1 pound fresh baby portobello mushrooms, sliced
  • ½ cup dry red wine
  • ½ cup Worcestershire sauce
  • 2 teaspoons chopped fresh thyme
Instructions
  1. In a large skillet, melt butter over medium heat. Add shallot; cook until softened and fragrant, about 2 minutes. Stir in mushrooms, wine, Worcestershire, and thyme; cook over medium-high heat until sauce is reduced and mushrooms are softened, about 10 minutes. Serve immediately.


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