Recipe information
Yield
serves 2
Ingredients
One 8-ounce bottle zesty Italian salad dressing
2 beef tenderloin fillets, 1 1/2-2 inches thick
2 slices bacon
2 tablespoons Lea and Perrins Steak Sauce
2 teaspoons water
Preparation
Step 1
Pour the salad dressing into a shallow pan, place the steaks in the pan, and let them marinate for 3 to 4 hours.
Step 2
Prepare a fire in a charcoal grill. Wrap a strip of bacon around each steak, securing it with a toothpick. Grill the steaks over hot coals for about 8 minutes per side (5 minutes per side for rare). Baste with a mixture of steak sauce and water. For perfect steaks, turn them only once.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
