Bacon-Wrapped Beef Supper Salads Recipe

Name: Bacon-Wrapped Beef Supper Salads
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 slices bacon; 4 1-inch-thick beef tenderloin steaks; Salt and freshly ground black pepper; Extra-virgin olive oil (EVOO), for drizzling the steaks; 3 tablespoons EVOO, plus some for drizzling; 1 small shallot, finely chopped; 1 teaspoon Dijon mustard; 2 tablespoons balsamic vinegar (eyeball it); 1 romaine lettuce heart, chopped; 2 cups chopped arugula (1 large bunch); 4 plum tomatoes, halved and cut into half-moons; 1 15-ounce can artichoke hearts, drained and thinly sliced; 16 caper berries, for garnish; 16 large good-quality olives, for garnish; Crusty bread

Servings: persons

4 slices bacon
4 1-inch-thick beef tenderloin steaks
Salt and freshly ground black pepper
Extra-virgin olive oil (EVOO), for drizzling the steaks
3 tablespoons EVOO, plus some for drizzling
1 small shallot, finely chopped
1 teaspoon Dijon mustard
2 tablespoons balsamic vinegar (eyeball it)
1 romaine lettuce heart, chopped
2 cups chopped arugula (1 large bunch)
4 plum tomatoes, halved and cut into half-moons
1 15-ounce can artichoke hearts, drained and thinly sliced
16 caper berries, for garnish
16 large good-quality olives, for garnish
Crusty bread

1
Heat a large nonstick skillet over medium-high heat.
2
Line up the bacon on a meat-safe cutting board and center a steak across each slice of bacon.
3
Season the meat with salt and pepper, then wrap the steaks in the bacon.
4
Do not overlap the bacon, just let it travel around the meat like a stripe on a barber pole.
5
Add a generous drizzle of EVOO to the pan and add the steaks.
6
Cook the bacon-wrapped steaks for 4 minutes on each side, or until the bacon is crisp and the meat feels like it is just beginning to firm up.
7
Let the meat rest for 5 minutes.
8
While the meat is working, in a salad bowl, combine the shallots with the mustard and vinegar and let sit for 10 minutes.
9
Whisk in the 3 tablespoons of EVOO in a slow stream.
10
Add the lettuce, arugula, tomatoes, and artichokes and toss to combine.
11
Season the salad with salt and pepper and divide among 4 plates.
12
Slice the meat on an angle into 4 slices per steak.
13
Arrange the meat on the salad and serve with the caper berries, olives, and bread.

457

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 slices bacon, 4 1-inch-thick beef tenderloin steaks, Salt and freshly ground black pepper, Extra-virgin olive oil (EVOO), for drizzling the steaks, and more.

Yes, Bacon-Wrapped Beef Supper Salads falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Bacon-Wrapped Beef Supper Salads

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