Anyone can cook a steak. But a good hostess knows how her guests like theirs prepared and knows how to deliver a perfect rare, medium-rare, medium, or well-done finished product.
2 (5- to 6-ounce) beef tenderloin steaks
½ teaspoon coarse salt
½ teaspoon black pepper
2 slices bacon
2 toothpicks
1 tablespoon butter
1 teaspoon olive oil
Preheat the oven to 400 degrees. Season the steaks with the salt and black pepper. Wrap a piece of bacon around each steak and secure with a toothpick.
Heat a large skillet over medium heat. Add the butter and olive oil. When the butter and oil are hot, add both steaks. Fry the steaks until they are brown. Turn them over to brown both sides. Place the skillet in the oven and continue to cook until desired doneness. Check, using a thermometer, every 2 or 3 minutes until desired doneness: 130 degrees for rare, 135 to 140 degrees for medium. Steaks should rest 5 to 10 minutes, covered loosely with foil, before serving.
Makes 2 servings.