Fathers' Day was upon me, Husband clearly wanted a steak, and this looked appealing. So I coughed up a crazy sum for filet mignon (rarely seen in our house—we're more of a tri-tip family), but I saved the $80 for the fancy skillet the recipe was slyly contrived to make me purchase.
Haha! My plain old cast-iron skillet worked just fine set on my gas grill worked just fine for this bacon-wrapped beef tenderloin.
You can see why a dear friend (one of a group known as The Usual Suspects) gifted me the day before with this excellent apron and matching oven mitt.
Seriously, this technique will most likely replace forever my traditional Steak au Poivre method (I make it without the sauce). Moving this outside eliminates the stove top mess and inevitable smoke alarm going off, the searing on the steak was perfect, and it was easier to keep an eye on things as they progressed. Heaven forbid I overcook a steak that costs this much.
I matched up the steak with these potatoes from The Pioneer Woman Cooks, which I goosed up with a little fresh tarragon and Parmesan cheese, Romano beans steamed and then sauteed in brown butter, and the grilled tomatoes and onions from the steak recipe.
So I can easily do without the griddle, but what do you think about this, a few pages later?