Oxmoor House JANUARY 1984
Cut beef tenderloin into twelve 1 1/2-inch-thick slices. Trim excess fat from slices. Wrap 1 slice bacon around edge of each steak, and secure with a wooden pick.
Combine oil, garlic, and hot sauce; brush on steaks.
Place steaks, 3 to 4 at a time, in a large skillet. Cook over medium heat 10 minutes or until desired degree of doneness, turning frequently. Serve steak plain or with a butter sauce, if desired.
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