Bacon-Wrapped Tenderloin Steaks

Ingredients

Allow the steaks to sit at room temperature for about 30 minutes before cooking. Heat your oven to 400°F in preparation.
If you want perfectly crispy bacon at the end, pre-cook your bacon strips in a skillet, just enough to give them a head start, about 1-2 minutes per side, leaving bacon pliable and easy to wrap.
Carefully wrap the perimeter of each steak with a slice of bacon, securing it in place with kitchen twine or tooth picks. Note: if you plan to grill your steaks, soak the twine or toothpick in water to prevent it from catching fire.
Season both sides of the steaks with salt and pepper and place in an oven safe pan and place in preheated oven.
Cook the steaks to your preferred level of doneness, roughly 4 min per side. The internal temperature should be 90°F for rare, 95°F for medium-rare and 100°F for medium.
Remove steaks from the oven and let steaks rest 10 minutes.
Finish by quickly searing steaks on a hot grill, using the broiler, or in a little oil or butter on the stovetop for *about* 2 minutes per side. The internal temperature should be 120°F for rare, 125°F for medium-rare or 130°F for medium.
Remember: Grassfed steaks cook to a lower temperature than conventionally raised beef. Don’t overcook yours.
Turn steaks on their side and rotate to finish searing bacon to your desired crispiness.
Garnish as you like and enjoy your beautiful, flavorful bacon-wrapped steaks.

by Eileen Napier