Ingredients
Scale
- 4 beef tenderloin filets
- 4 slices bacon
- 3 tablespoons coarse salt
- 3 tablespoons freshly ground pepper
- 2 tablespoons dried onion flakes
- 8 tablespoons butter; softened
- 1 tablespoon dried oregano
- lemon; zest
- 2 teaspoon hot pepper flakes
- 1 tablespoon garlic; minced
Instructions
- Mix all Compound Butter ingredients in a bowl then spoon onto a parchment paper or plastic wrap. Roll into a log of about 2 inches diameter and chill in the refrigerator for at least 1 hour.
- Preheat your grill at maximum temperature. Season the steaks on both sides with the coarse sea salt, freshly cracked black pepper and dried onion flakes.
- Wrap 1 or 2 slices of bacon around each steaks and tie them securely using butcher string.
- Grill the steaks over high heat for 4 to 6 minutes per side with the lid closed; Flip the steaks of a quarter turn for the bacon to face the grate and grill for 15 seconds per side or until the bacon is brown and lightly crisp.
- Use an instant read thermometer toward the end of cooking to achieve desired doneness: 120°F for rare, 130°F for medium rare; Remove steaks from the grill.
- Cut four slices of compound butter of 1/8 to 1/4 inch thick and placed them on each steak. Let the butter melt over the steaks for 8 to 10 minutes before serving. Enjoy.
- Prep Time: 5 mins
- Cook Time: 10 mins