Veal Tournedos in Cream Sauce (Veau a la Creme)

• 1 (3/4-pound) piece Gruyere, rind discarded
• 4 slices Canadian bacon
• 1 veal tenderloin (1 1/4 pound), trimmed and cut crosswise into 4 equal pieces (tournedos)
• 1 tablespoon unsalted butter
• 1/2 cup creme fraiche

1. Preheat oven to 450F.
2. Using a cheese planer or a sharp knife, cut 4 thin slices (4- by 2-inch) from Gruyere.
3. Cook bacon in a ovenproof 10-inch heavy skillet over moderately high heat, turning once, until lightly browned, about 2 minutes total, and transfer to a plate.
4. (Do not clean skillet.)
5. Pat veal dry and season with salt and pepper.
6. Heat butter in skillet over moderately high heat until foam subsides, then saute tournedos until browned, about 4 minutes total.
7. (Veal will be only partially cooked.)
8. Remove skillet from heat and put a slice of bacon, then cheese and creme fraiche, on each tournedos.
9. Roast in middle of oven, uncovered, until cheese begins to melt, 8 to 10 minutes.
10. (Veal should be slightly pink inside.)
11. Transfer tournedos to plates.
12. Whisk pan juices until blended, season with salt and pepper, then divide among plates.

gruyere, bacon, veal tenderloin, unsalted butter, creme fraiche

Taken from www.epicurious.com/recipes/food/views/veal-tournedos-in-cream-sauce-veau-a-la-creme-104764 (may not work)