- 1 Pound tenderloin, beef, 1.75 inches thick
- 4 Each backon slices
- 1 Each leek
- 1 Each carrot
- 1 1/2 Cups mushroom, sliced thin
- 1/2 Teaspoon thyme, dried
- 2 1/2 Tablespoons olive oil
- 1 Dash black peppercorns, crushed
- 1/3 Cup red wine
- 1/2 Cup beef broth
- 3 Tablespoons butter, cold
Then slice the leek and carrot lengthwise and then again crosswise and add to the skillet. Add the thyme and continue to cook until the vegetables are soft.
Add the mushrooms and cook two more minutes. Remove the vegetables and place on a serving platter and keep warm. Then take the tenderloins steaks and wrap the bacon around each of them.
Secure the bacon with toothpicks and pat dry. Heat the skillet to a moderately hot heat (just to the point the olive starts to smoke) add the filets into the pan and cook them turning them just once (about ten minutes for medium rare).
Remove from the pan and place on the serving platter. Add the red wine and beef broth to the skillet and deglaze the pan. Boil the wine mixture until it is reduced to 1/3 cup.
Remove from the heat and swirl in the butter. Season with salt and peppeer and strain. Pour over the steaks and serve.