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Argentine · Main
Tournedos Wrapped in Bacon and Sage
Thick tenderloin steaks belted with blanched slab bacon and tucked with sage leaves, then stood on their edges in a smoking-hot pan so the bacon renders and crisps before the steaks are seared flat to medium-rare.
- YieldServes 4
- Hands-on42 min
- Total1 h 2 min
- Difficulty
Ingredients
- 4 slicesslab bacon, 3 mm thick and about 2.5 cm wide strips, or lightly smoked bacon
- 4beef tournedos, 2.5 cm thick, about 140 g each, cut from the tenderloin
- 16 leavesfresh sage leaves
- to tastecoarse salt and freshly ground black pepper
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