Bacon Wrapped Beef Tenderloin Steaks, Spinach-Cheese Cakes

Recipe Ingredients

		Spinach and Cheese Cakes
2 packets		Frozen chopped spinach - (10 oz ea)
3 tablespoons	45ml	Extra-virgin olive oil
1 tablespoon	15ml	Onion - chopped (small)
1/2 cup	73g / 2.6oz	Italian bread crumbs
1/3 cup	65g / 2.3oz	Grated Parmigiano-Reggiano
1		Egg - beaten
1/4 teaspoon	1.3ml	Freshly-grated nutmeg
		Coarse salt - to taste
		Freshly-ground black pepper - to taste
		Steaks
4		Thin slices bacon = (look for packaged bacon marked "Center Cut" in packaged meats case)
4		Beef tenderloin steaks, 1 1/2" thick
		Coarse salt - to taste
		Freshly-cracked black pepper - to taste
2 tablespoons	30ml	Butter - divided
1 tablespoon	15ml	All-purpose flour
1/2 cup	118ml	Dry red wine
1/2 cup	118ml	Beef stock
		Plate Garnish
4		Roma tomatoes (small)
		Extra-virgin olive oil - for drizzling
2 tablespoons	30ml	Chopped or snipped fresh chives

Recipe Instructions

Defrost spinach in microwave. Wring spinach dry by nesting in kitchen towel and twisting towel over garbage bowl or sink until spinach has given off all of its liquid. Place spinach in a medium mixing bowl.

Heat a nonstick skillet over medium heat, add 1 tablespoon of the oil and onion and saute the onion until soft, 5 minutes. Add onion to spinach in bowl and return pan to stove top. Turn off heat. Add remaining ingredients to spinach: bread crumbs, cheese, egg, nutmeg, salt and pepper. Combine mixture with a fork, then form into 3-inch patties. Set aside.

Line bacon up on meat-safe cutting board a few inches apart. Preheat a second skillet over high heat. Reheat the spinach cakes skillet over medium-high heat. Season steaks with salt and pepper and set on bacon slices in the center of each slice. Wrap bacon over steaks. Place seam-side down in pan and cook 2 minutes on each side.

Add remaining 2 tablespoons oil to spinach cakes pan and set cakes in to cook. Work in 2 batches if necessary. Cook cakes 3 minutes on each side. Reduce heat to medium under steaks after the first 2 minutes on each side. Cook meat another 6 to 10 minutes, turning occasionally, for medium-rare to medium-well doneness.

Remove meat from the pan and let it rest. Add 1 tablespoon of the butter and flour and cook together 1 minute. Whisk in wine and deglaze pan. Whisk in broth and thicken sauce 1 minute. Add remaining tablespoon butter and remove skillet from heat. Quarter tomatoes lengthwise.

To serve, set the spinach cakes and steaks beside each other on 2/3 of serving plates and pour sauce evenly over steaks. Scatter a quartered tomato next to spinach cakes on each plate. Drizzle tomatoes with oil, season with salt and pepper and top with chopped chives. Serve plates immediately.

Source:
"30 MINUTE MEALS with Rachael Ray - (Show # TM-1C63) - from the TV FOOD NETWORK"

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