Tournedos With Tarragon Butter

• 1 1/3 lbs medium potatoes, peeled
• 4 slices bacon
• 4 None beef tenderloin steaks (5 oz each)
• None None FOR THE TARRAGON BUTTER
• 4 tbsp (1/2 stick) butter, softened
• 1 clove garlic, crushed
• 2 tsp finely chopped fresh tarragon
• 2 tsp finely grated lemon peel

1. For the tarragon butter, combine all ingredients in small bowl. Place on a piece of plastic wrap. Shape into a 2-inch log; wrap tightly. Freeze until firm.
2. Boil, steam or microwave whole potatoes until tender; drain. Cool slightly; slice thickly.
3. Meanwhile, wrap bacon around beef; secure with toothpicks.
4. Cut tarragon butter into 4 slices; let stand at room temperature.
5. Heat a large oiled skillet on high heat. Cook beef for 5 mins each side, or until cooked to desired doneness. Remove from heat. Let stand, loosely covered with foil, for 5 mins.
6. Add the potatoes to same pan; cook for 2-3 mins, or until golden. Place potatoes on serving plates. Top with beef, then butter slices.

potatoes, bacon, beef tenderloin, tarragon butter, butter, clove garlic, tarragon, lemon peel

Taken from recipes-plus.com/api/v2.0/recipes/35621 (may not work)