6 (4 oz.) tournedos of beef
Salt and freshly ground pepper
6 strips hickory smoked bacon
6 rounds of bread
2 tablespoons grapeseed oil or butter
Béarnaise Sauce - recipe on site

1. Cut bacon into strips and cook until partially done. Drain on paper towels and discard bacon fat. Wrap a strip of bacon around each of the tournedos and use skewer to hold in place.

2. Add oil to pre-heated sauté pan and heat until you see the first wisps of smoke, or melt butter in pan until bubbling. Sauté the tournedos for 3 minutes on each side (for rare).

3. Place each of the tournedos on a slice of crisp toast and cover with Béarnaise Sauce.