Elements:
- four inches beef tenderloin steaks, about 2 thick
- 4 slices of smoked bacon
- two massive cloves garlic
- Salt& pepper
Guidance:
- Put the tenderloins on a sizable dish and wrap a slice of room temperature bacon surrounding each individual filet, carefully stretching the bacon if it becomes necessary. Secure the ends of the bacon with a toothpick.
- Cut the garlic cloves in half and rub both of those sides of each individual filet with the slash ends of the garlic. Season properly with salt and pepper on both of those sides. This is where you can get creative and add other spices that you like.
- Pre-heat grill to a substantially high heat. With tongs, put every steak on the grill and grill for three or four minutes, rotating the steaks halfway through 90 degrees for good grill marks.
- Change the steaks around and cook dinner another 3-four minutes.
- Remove from the grill and set to the side and cover to allow the juices to settle for five minutes. Then discard the toothpicks and serve. Serve as is or with any desired side serving or salad.