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Bacon-Wrapped Beef Tenderloin Steaks with Spinach and Cheese Cakes

Donna Graham

Ingredients

Spinach and Cheese Cakes:
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
3 tablespoons extra-virgin olive oil
1 small onion, chopped
1/2 cup Italian breadcrumbs
1/3 cup grated Parmigiano Reggiano
1 egg, beaten
Salt and pepper

Steaks:
4 thin slices bacon
4 beef tenderloin steaks, about 1 1/2 inches thick
Salt and pepper, to taste
2 tablespoons butter
1 tablespoon flour
1/2 cup dry red wine
1/2 cup beef broth

Directions

Add 1 tablespoon of the olive oil to a skillet and cook onion until soft. Pour the onion into a bowl and add spinach. Add breadcrumbs, cheese, egg, salt and pepper. Mix well and shape into 3-inch patties. Set aside.

Season the steaks with salt and pepper and wrap a piece of bacon around each. Place them in a heated skillet and cook for four minutes per side. Reduce heat to medium-low and continue to cook another nine to 14 minutes, or until steaks reach desired doneness. Remove the steaks from the pan and allow to rest while you deglaze the pan by adding 1 tablespoon of butter and flour. Cook, stirring, about two minutes. Add the wine and broth and cook another two minutes. Stir in remaining 1 tablespoon butter until melted.

While steaks cook, heat the remaining 2 tablespoons olive oil in a skillet. Fry spinach cakes until lightly browned on both sides, about five minutes per side. Drain on paper towels.

Suggestions

To serve, add a spinach cake and steak to each serving plate. Pour sauce over the steaks. Garnish with chopped chives.