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BACON WRAPPED BEEF MEDALLIONS

with Béarnaise Sauce

Active Time : 30 minutes
Total Time : 30 minutes
Serves : 2 servings
INGREDIENTS
  • 2 6 ounce premium angus beef tenderloin steaks
  • 2 slices bacon
  • - toothpicks
  • 1/3 cup butter divided
  • 1 tablespoon minced shallots
  • 2 tablespoons white wine
  • 2 egg yolks
  • 1 tablespoon chopped fresh tarragon
  • 1 teaspoon fresh squeezed lemon juice
DIRECTIONS

Season steaks with salt and pepper to taste. Wrap sides of each steak with bacon. Secure with toothpicks.

Heat large oven-proof skillet over medium-high heat; sear steaks on all sides including bacon. Place skillet in a preheated 425°F oven and bake 10-15 minutes (depending on thickness) or until desired doneness is reached (145°F for medium-rare; 160°F for medium). Remove from oven; let stand 5 minutes.

Meanwhile, in small saucepan over medium heat, melt 1 tablespoon butter. Add shallots; salt and pepper to taste. Sauté until softened. Reduce heat to low; add remaining butter and wine. When partially melted, add egg yolks, vigorously whisking constantly (being careful not to scramble eggs) 4-5 minutes or until sauce thickens and becomes a pale yellow color. Remove from heat to cool slightly if needed to ensure eggs do not scramble.

Whisk in tarragon and lemon juice; salt and pepper to taste. Serve over steaks.