Garlic Butter Bacon-Wrapped Steak Medallions

Prep Time: 15 minutes
Cook Time: 15–20 minutes
Rest Time: At least 3 minutes
Servings: 6

Tender beef medallions are wrapped in bacon, seared until browned, and finished in the oven with garlic and herbs. Spoon the warm pan butter over them just before serving.

Ingredients

• 6 beef tenderloin medallions, about 1½ inches thick
• 6 thin slices bacon
• 1½ teaspoons kosher salt
• 1 teaspoon coarsely ground black pepper
• 1 teaspoon garlic powder
• 1 tablespoon neutral cooking oil
• 3 tablespoons unsalted butter
• 3 garlic cloves, lightly crushed
• 2 sprigs fresh rosemary or thyme
• Toothpicks, if needed

Instructions

1. Wrap the steaks. Pat the medallions dry. Wrap one bacon slice around the side of each steak, leaving the flat surfaces exposed. Secure with a toothpick if needed.
2. Season. Sprinkle the exposed beef with salt, pepper, and garlic powder. Let stand for about 15 minutes while the oven heats to 400°F (200°C).
3. Sear. Heat the oil in a heavy, oven-safe skillet over medium-high heat. Add the medallions without crowding the pan. Sear for about 2 minutes on each flat side, until browned.
4. Brown the bacon. Use tongs to turn each medallion onto its side. Rotate it against the skillet for 2–3 minutes so the bacon begins to brown, then return it to a flat side.
5. Add garlic butter. Reduce the heat to medium. Add the butter, garlic, and herbs. Once the butter melts, spoon it over the steaks several times.
6. Finish in the oven. Transfer the skillet to the oven for approximately 4–8 minutes. Start checking early with a thermometer inserted into the center of the beef, away from the bacon. Cook the steaks to 145°F (63°C), then rest for at least 3 minutes.
7. Serve. Transfer the steaks to a clean board, remove any toothpicks, and let them rest. Spoon the warm garlic butter and pan juices over the medallions before serving.

Tips

• Choose thin bacon so it browns within the steak’s cooking time.
• Dry the beef thoroughly before searing to help form a crust.
• Cook in batches or use two skillets if six medallions will crowd the pan.
• Check the temperature of the beef rather than judging doneness by the bacon.
• If your skillet is not oven-safe, move the seared steaks to a preheated baking dish to finish cooking.

Serving Suggestions

Serve each medallion with creamy mashed potatoes and roasted asparagus or green beans. Garlic mushrooms are especially good with the buttery pan juices. To show the center when serving, slice one rested medallion and arrange the pieces slightly apart.

Storage

Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat gently in a covered skillet over low heat with a little butter or water until heated through. Avoid high heat, which can dry out the tenderloin.

Nutrition and Benefits

Beef tenderloin provides protein, iron, and vitamin B12. Bacon and butter add richness, fat, and sodium. The nutritional values per serving will vary with the size of the steaks, the bacon, and how much pan butter is served.

Questions and Answers

Can I make these without bacon?
Yes. Sear and finish the seasoned medallions with garlic butter, checking their temperature a little earlier.

Why brown the bacon edges separately?
When the steaks sit flat, the bacon barely touches the skillet. Turning the medallions onto their sides gives the bacon direct contact with the heat.

How do I keep the steaks from drying out?
Use a thermometer, check them early during the oven step, and let them rest before cutting.