Oven Roasting

Bacon-Wrapped Skillet Steak Medallions with Garlic Butter

20 min prep

10 min cooking

Serves 4

Difficulty 2/5

The classic bacon-wrapped tenderloin stands the test of time because it is simply so delicious. It makes a wonderful main for a dinner party for four, or half the recipe for a special dinner for two. Pan-searing the steaks on the stove-top promotes even browning and finishing in the oven cooks the bacon to perfection. Note: you can substitute any thick beef medallion for the tenderloin – try Strip Loin or Top Sirloin Medallions if you find them at the meat counter.

Ingredients

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Directions

1. Combine butter, Parmesan cheese, parsley, garlic, salt and pepper in a small bowl. Spoon butter mixture into a log shape on a piece of plastic wrap. Roll butter mixture tightly in plastic wrap, twisting the ends to seal. Freeze for 10 to 15 minutes, until firm enough to slice. 2. Meanwhile, pat steaks dry with paper towel. Season all over with pepper and salt. Wrap one slice of bacon around each steak; secure with butcher’s twine or toothpicks. 3. Heat oil over medium-high heat in large cast-iron or oven-safe heavy stainless steel skillet. Add steaks and sear for 4 to 6 minutes, turning once. 4. Transfer skillet to preheated 400°F oven and cook steaks for 5 to 7 minutes for medium-rare doneness (145°F/63°C) at the least, testing doneness with a digital instant-read thermometer inserted sideways into steak (or 160°F/71°C for medium, or 170°F/77°C for well-done). 5. Cut compound butter into ¼-inch (5 mm) thick coins and place 1 to 2 coins on each steak. Cover loosely with foil and let rest for 5 minutes. Cut butcher’s twine or remove toothpicks and discard before serving.

How to Cook It

Cuts Used in This Recipe

Bacon-Wrapped Skillet Steak Medallions with Garlic Butter

Steaks

Bacon-Wrapped Skillet Steak Medallions with Garlic Butter

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Tenderloin Grilling Steak

Short Tenderloin Tip Peeled

Butt Tenderloin Roast

Tenderloin Peeled