Bacon-Wrapped Tournedos Hors-d’Oeuvres
Bacon-Wrapped Tournedos Hors-d’Oeuvres
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  • 1 flank steak, about 3/4 lb (375 g), cut in half horizontaly
  • 2 tsp (10 ml) harissa paste
  • 1/2 lb (225 g) sliced bacon (about 10 slices)
  • 24 toothpicks
  • 1 to 2 tbsp (15 to 30 ml) fresh thyme or chervil leaves
  • Salt and pepper
  • Preparation
  • On a work surface, place both slices of flank steak. Flatten with a smooth mallet or a rolling pin to form two rectangles of about 7 x 6-inch (17 x 15 cm). Season with salt and pepper.
  • Spread the harissa over the entire surface of the meat. Roll each slice on itself to form logs, about 1 1/2 to 2-inch (4 to 5 cm) thick.
  • On a work surface, place 5 slices of bacon horizontally, overlapping them slightly. Place a meat log at one end of the bacon slices. Wrap the meat, pressing firmly. Cover in plastic wrap. Repeat with the other meat log. Freeze for at least 6 hours or until the logs are firm to the touch.
  • With the rack in the lowest position, preheat the oven to 450 °F (225 °C). Line a baking sheet with aluminum foil.
  • Place both logs on the baking sheet. Bake for 15 minutes. Turn the meat. Continue baking for 15 minutes, flipping again halfway through cooking. Let rest on a plate for about 5 minutes or until the internal temperature reaches 137 °F (58 °C).
  • Cut the meat logs into 1/2-inch (1 cm) thick slices. Stick a toothpick into each slice. Sprinkle with the herbs and serve immediately.
  • Description
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