4 slices bacon
4 1-inch-thick beef tenderloin steaks
Salt and freshly ground black pepper
Extra-virgin olive oil, for drizzling the steaks
3 tablespoons EVOO, plus some for drizzling
1 small shallot, finely chopped
1 teaspoon Dijon mustard
2 tablespoons balsamic vinegar
1 romaine lettuce heart, chopped
2 cups chopped arugula
4 plum tomatoes, halved and cut into half-moons
1 15-ounce can artichoke hearts, drained and thinly sliced
16 caper berries, for garnish
16 large good-quality olives, for garnish
Line up the bacon on a meat-safe cutting board and center a steak across each slice of bacon. Season the meat with salt and pepper, then wrap the steaks in the bacon. Do not overlap the bacon, just let it travel around the meat like a stripe on a barber pole. Add a generous drizzle of EVOO to the pan and add the steaks. Cook the bacon-wrapped steaks for 4 minutes on each side, or until the bacon is crisp and the meat feels like it is just beginning to firm up. Let the meat rest for 5 minutes.
While the meat is working, in a salad bowl, combine the shallot with the mustard and vinegar and let sit for 10 minutes.
Slice the meat on an angle into 4 slices per steak. Arrange the meat on the salad and serve with the caper berries, olives, and bread.
This is one of Rachael Ray's "Super Supper Salads." It was pretty good. I liked the balsamic dressing. The veggies were good (but the lettuce was a little bitter), and the meat was good. I cooked it a little longer than called for because I don't like my meat rare. I used mock tenderloins, and I think I like them better than real ones (gasp). Something about the tenderness of the steak ruins the flavor. I think it tastes like liver. Anyway, I really liked this salad. The bacon just makes it better. :)