Tournedos With Tarragon Butter - cooking recipe

Ingredients

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

Preparation

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.
Boil, steam or microwave whole potatoes until tender; drain. Cool slightly; slice thickly.
Meanwhile, wrap bacon around beef; secure with toothpicks.
Cut tarragon butter into 4 slices; let stand at room temperature.
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.
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.