Bacon Wrapped Beef Ten­derloin with Iceberg Wedge Salad

SERVES:

2 - 4

INGREDIENTS:

two - four 5-6 ounce beef tenderloin medallions (for 2 or 4 servings)

2 - 4 slices regular cut bacon for wrapping beef

2 - 4 wooden toothpicks for securing bacon

4 - 8 slices bacon, for wedge salad, cooked crisp

for the dressing:

1/2 cup sour cream

1/3 cup half and half (or buttermilk)

1/4 cup mayonnaise

2 - 3 shakes Worcestershire

2 - 3 shakes Tabasco

black pepper to taste

1 cup crumbled blue cheese

1 large head Iceberg lettuce, cut into wedges as needed

sliced cherry tomatoes as needed

chopped green onion or chives as needed (optional)

PROCEDURE:

To make a creamy blue cheese dressing, combine 1/2 cup sour cream with 1/3 cup half and half, 1/4 cup mayonnaise, a couple shakes of Worcestershire sauce, a couple shakes of Tabasco, a good crack of black pepper and 1 cup of crumbled blue cheese and mash to combine.

And then crisp up four regular slices of bacon in a heavy bottomed pan or cast iron skillet.

While that's cooking along, wrap two 6 - 7 ounce beef tenderloin fillets with 1 regular slice of bacon each, secure the loose ends with a wooden toothpick and season with salt and pepper.

Take the bacon out of the pan and drain it on paper towels when it's nice and crisp, pour off most of the rendered bacon fat and cook the beef tenderloin all around on the bacon side, to crisp up the bacon, and then finish cooking it to your liking on the flat sides.

Let the beef rest on a plate for 5 - 10 minutes, remove the toothpicks and serve it up on plates next to a wedge of Iceberg lettuce, with the creamy blue cheese dressing, crumbled bacon, sliced tomatoes and some optional sliced green onion.

HINTS:

Leave the bacon off of the beef tenderloin if you like. Grill the beef tenderloin instead or substitute a strip steak or ribeye steak for the tenderloin.

This recipe makes more blue cheese dressing than you'll need, especially if you're only cooking two medalliions.