Bacon-Wrapped Filets

with blue cheese butter For these steaks, use thin-sliced bacon instead of thick. Thin slices are much more likely to cook completely in the time it takes to grill the steaks.

Makes 4 servings Total time: 30 minutes

FOR THE COMPOUND BUTTER, MASH:

4

2 1 1 1/2

FOR THE FILETS, SLICE:

11/ 2

WRAP:

4 Tbsp. unsalted butter, softened

Tbsp. crumbled blue cheese Tbsp. minced fresh parsley tsp. minced lemon zest tsp. kosher salt lb. beef tenderloin strips thin-sliced bacon Olive oil

Salt and black pepper

Preheat grill to medium-high. Brush grill grate with oil.

For the compound butter, mash butter, blue cheese, parsley, zest, and salt in a bowl until combined.

Mound butter onto a piece of plastic wrap. Roll plastic wrap around butter to form a tight cylinder (about 3 inches in diameter), then twist ends to seal. Freeze butter until firm, 30 minutes.

For the filets, slice tenderloin into four 6-oz. filets, each about 11/ 2- inches thick.

Wrap a strip of bacon around each filet and tie with kitchen string. Brush both sides of filets with oil and season with salt and pepper.

Grill filets, covered, until a thermometer inserted into centers registers 130–135° for mediumrare, about 4 minutes per side, or to desired doneness. Transfer filets to a plate, tent with foil, let rest 5 minutes, then remove string. Serve filets with blue cheese butter.

Per serving: 430 cal; 32g total fat (15g sat); 143mg chol; 625mg sodium; 0g carb (0g fiber, 0g total sugars); 37g protein