An alternative to grilling your steak. Supremely tasty and juicy.

Prep time: 10 mins
Cook time: 14-16 mins depending on preferred doneness. (Includes 4 total mins of searing).
Total time: 25 mins.
Serves: 4

Ingredients:

• 4 (8-10 oz) tenderloin beef filets (approx. 2 in. thick)
• 4 thick bacon stripes
• Salt and pepper to taste.
• Beef tallow (or vegetable, canola oil)

Merlot Herb Butter:

• 1 shallot
• 4 cloves of garlic
• 1 C Merlot Wine
• 1 stick SOFT butter (unsalted).
• 1 tablespoon finely diced rosemary
• 1 tablespoon finely diced chives
• 2 tablespoons olive oil
• Salt, pepper to taste.

Instructions for Merlot Herb Butter:

• In a small skillet add the olive oil, heat the shallots until soft.
• Add garlic and cook until you begin to smell the aroma, add the wine.
• Let the mixture reduce by 2/3., the mixture should be barely wet. Remove from the heat
  and let cool.
• Take the wine reduction mixture, the diced herbs and mix with the soft butter until
  incorporated. Add a pinch of salt, pepper.
• Place the butter mixture on a small square of clear cellophane wrap and roll into a log.
  Pinch and twist both ends of the log, as you roll to help form a tight tube shape. Place
  the tube into the fridge or freezer about 30-60 mins before use in the recipe.

Instructions for the filets:

• Preheat oven to 400 degrees (F). Remove the steaks from the fridge and allow to come
  to room temp.
• Season all sides of the beef with salt and pepper.
• With a knife, cut a small slit to the middle of the thickest side of the filet, place a dollop
  of the butter mixture into the slit and push to the center of each filet.
• Wrap a slice of bacon around each filet, ensure the cut slit is covered by the bacon. Feel
  free to use a small toothpick to hold the bacon firmly around the filet (or use another
  slide of bacon).
• Add 1 – 2 teaspoons of beef tallow (or oil) to an oven safe cast iron skillet. Place the
  filets in the oven and cook for 10 – 12 mins. (Depending on preferred doneness).
• Remove the filets from the oven, while the filets are resting, take a clean large skillet,
  turn the heat up to high in preparation for the reverse sear. Add a tablespoon of oil to
  the skillet, once the oil starts to smoke, place the filets face down and sear undisturbed
  for 2 mins, flip and sear the other side for 2 mins. This locks in all the great juices, and
  creates a nice crust that is full of flavor.
• Remove the filets from the skillet and set them on a plate to rest for 10 mins.
• Top with another small piece of Merlot Herb butter and serve.
• Pairs great with Pinot Noir, Merlot.