SERVES:
2

INGREDIENTS:

four 3 -4 ounce beef tenderloin filets (see hints below)
4 slices bacon, cut in half crosswise, cooked until crisp

approx. 2 cups grape tomatoes
approx. 3/4 cup green onion cut into 2-inch sections
crumbled blue cheese as needed (see hints below)

mashed potatoes as needed

PROCEDURE:

Plan ahead and make mashed potatoes to serve with this if you like.

Crisp the bacon in a large heavy bottomed pan and, while the bacon's cooking, season the beef tenderloin filets with salt and a generous amount of black pepper on both sides.

Take the bacon out of the pan and drain it on paper towels when it is nice and crisp.

Add the beef tenderloin filets to the pan and cook them in some of the rendered bacon fat.......until they're nicely browned on both sides and cooked to your liking.

Once the steaks are cooked to your liking, take them out of the pan and place them on a cooling rack to rest over the top of a clean plate.

At that point, add a good handful of grape tomatoes to the pan and a handful of chopped green onions....turn the heat up a bit.....and cook those along to blister the tomatoes.

Once you're happy with the tomatoes, add the bacon back to the pan to warm up a bit and it is time to eat.

HINTS:

This recipe suggests two pieces of beef per serving but it's up to you how large a portion of beef you'd like.

The reason I like to rest the cooked meat on top of a cooling rack is that it keeps the crispy bottom side from steaming against the plate.

Try using creamy blue cheese dressing instead of crumbled blue cheese.