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Bacon Wrapped Beef Medallions

with Béarnaise Sauce

Active Time: 30 minutes

Total Time: 30 minutes

Serves: 2 servings


Bacon Wrapped Beef Medallions


  • Season steaks with salt and pepper to taste. Wrap sides of each steak with bacon. Secure with toothpicks.
  • Heat large oven-proof skillet over medium-high heat; sear steaks on all sides including bacon. Place skillet in a preheated 425°F oven and bake 10-15 minutes (depending on thickness) or until desired doneness is reached (145°F for medium-rare; 160°F for medium). Remove from oven; let stand 5 minutes.
  • Meanwhile, in small saucepan over medium heat, melt 1 tablespoon butter. Add shallots; salt and pepper to taste. Sauté until softened. Reduce heat to low; add remaining butter and wine. When partially melted, add egg yolks, vigorously whisking constantly (being careful not to scramble eggs) 4-5 minutes or until sauce thickens and becomes a pale yellow color. Remove from heat to cool slightly if needed to ensure eggs do not scramble.
  • Whisk in tarragon and lemon juice; salt and pepper to taste. Serve over steaks.


Serving Size: 1/2 of recipe
  • Calories 730kcal -
  • Total Fat 53g -
  • Saturated Fat 27g -
  • Cholesterol 420mg -
  • Sodium 520mg -
  • Carbohydrates 2g -
  • Fiber 0g -
  • Protein 55g -