Tournedos With Mushroom Wine Sauce Dijon

• 1/4 cup shallot, chopped
• 2 tablespoons butter or 2 tablespoons margarine
• 1 cup small mushroom, halved (about 4 ounces)
• 1/4 cup Grey Poupon Dijon Mustard, divided
• 2 tablespoons steak sauce, A1
• 2 tablespoons Burgundy wine
• 1 tablespoon parsley, chopped
• 4 slices bacon
• 16 ounces beef tenderloin steaks, about 1-inch thick (tournedos)
• 1/4 teaspoon coarsely ground pepper

1. In small saucepan, over medium heat, saute shallots in butter until tender.
2. Add mushrooms; saute 1 minute.
3. Stir in 2 tablespoons mustard, steak sauce, wine and parsley; heat to a boil.
4. Reduce heat and simmer for 5 minutes; keep warm.
5. Wrap bacon slice around edge of each steak; secure with toothpicks.
6. Coat steaks with remaining mustard; sprinkle with pepper.
7. Grill steak over medium heat for 10 to 12 minutes or to desired doneness, turning occasionally.
8. Remove toothpicks; serve steak topped with warm mushroom sauce.

shallot, butter, mushroom, steak sauce, wine, parsley, bacon, tenderloin, ground pepper

Taken from www.food.com/recipe/tournedos-with-mushroom-wine-sauce-dijon-436717 (may not work)