Bacon wrapped beef tenderloin with garlic potato mash

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

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Some days all you need is a little steak and potatoes. Make sure the steak is top quality, the bacon is salty and the garlic is roasted.

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Ingredients

Beef tenderloin

4 (5-ounce) beef tenderloins

4 strips bacon

Sea salt and freshly ground pepper, to taste

½ cup dry red wine

1 tablespoon Dijon mustard

Garlic potato mash

6 russet potatoes, peeled and cubed

½ cup warm milk

2 tablespoons salted butter

4 cloves garlic

Sea salt and freshly ground pepper, to taste

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Preparation

For potatoes, cook potatoes and garlic cloves in large pot of boiling salted water until tender, about 15 minutes. Drain and return to pot. Add milk, butter, salt and pepper and mash until smooth. Cover with lid to keep warm.

Meanwhile, pat tenderloin dry; wrap bacon around and tie with twine. Season with salt and pepper. Heat large cast iron skillet over medium to high heat. Place tenderloin with bacon side to grill and cook 2 to 3 minutes on all sides. Turn on flat side and cook 2 to 3 minutes longer per side. Remove from heat and rest for 20 minutes.

Add red wine to same skillet and cook 5 minutes or until reduced in half. Swirl in Dijon. Place beef on plate with potatoes and drizzle with hot reduction. Serves 4.

If you're wondering about your steak getting cold, the resting is very important for all cooked meats especially steak. Keep your potatoes and wine reduction as hot as possible, pour over steak and serve immediately.