Ingredients

4 servings

　　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

　　

Salad

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

　　

Step 1

Heat a large nonstick skillet over medium-high heat.

　　

Step 2

Line up the bacon on a meat-safe cutting board and center a steak across each slice of bacon. Season the meat with salt and pepper, then wrap the steaks in the bacon. Do not overlap the bacon, just let it travel around the meat like a stripe on a barber pole. Add a generous drizzle of EVOO to the pan and add the steaks. 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. Let the meat rest for 5 minutes.

　　

Step 3

While the meat is working, in a salad bowl, combine the shallots with the mustard and vinegar and let sit for 10 minutes. Whisk in the 3 tablespoons of EVOO in a slow stream. Add the lettuce, arugula, tomatoes, and artichokes and toss to combine. Season the salad with salt and pepper and divide among 4 plates.

　　

Step 4

Slice the meat on an angle into 4 slices per steak. Arrange the meat on the salad and serve with the caper berries, olives, and bread.

　　Rachael Ray 365: No Repeats