3150. TOURNEDOS wrapped in BACON and SAGE

serves four


4 strips slab bacon, cut 1/8-inch thick and about an inch wide, or 4 strips lightly smoked bacon
4 beef tournedos, cut 1-inch thick, about 5 oz. each
16 fresh sage leaves
coarse salt and freshly ground black pepper

Place the bacon in a saucepan with 4 cups cold water, bring to a simmer, and blanch for 5 minutes. Drain and pat dry with paper towels.

Pat the tournedos dry. Wrap a strip of bacon around the circumference of each, evenly spacing 4 sage leaves in each bundle. Tie with kitchen string.

Heat a chapa or large cast-iron skillet over high heat until it starts to smoke and a drop of water sizzles on the surface. Sprinkle the tournedos with salt and pepper and stand them on their sides on the hot surface, so that the bacon is in contact with the hot pan. Cook, without moving them, for 1 1/2 to 2 minutes, until the bacon is well charred. Rotate the tournedos a quarter turn and cook until the bacon is crisped, then repeat two more times so the bacon is nicely crisped all around. Turn the tournedos to their flat sides and cook for 2 to 3 minutes on each side for medium-rare. Transfer to a platter and let rest for 3 minutes.

Remove the string, and serve the steak.


bacon recipe courtesy of: Seven Fires: Grilling the Argentine Way, by Francis Mallman; New York: Artisan, 2009; p. 82

2268. BACON-WRAPPED SCALLOP TOURNEDOS with SUMMER SUCCOTASH

yields four servings


8 slices thick-cut bacon
2 pounds (about 24) extra large sea scallops
salt and freshly ground black pepper
3 tablespoons unsalted butter
2 cups corn kernels (from 2 ears)
2 cups fresh lima beans, peeled, blanched in boiling salted water for 30 seconds; or thawed frozen lima beans
1 large tomato, cored, cut into small cubes
3 tablespoons chopped fresh sage leaves
8 (8-inch) skewers

Build a multi-level fire in the grill: Leave 1/4 of the bottom free of coals, bank the coals in the remaining 3/4 of the grill so that they are 3 times as high on one side as on the other. When the coals are all ignited and the temperature has lowered to medium (hold hand about 5-inches above grill grid, over the area where coals are deepest, for 4 to 5 seconds), the grill is ready to cook.

In a large skillet, cook the bacon over medium-high heat until it has rendered a good amount of fat, but has not begun color or crinkle up, about 4 minutes (The bacon should be cooked halfway, it should remain pliable). Remove from the heat.

Thread the scallops onto skewers, putting 3 on each skewer, zig-zagging with a piece of bacon around each trio of scallops, securing it at the top and bottom with toothpicks, or secure with a second skewer. Sprinkle the skewers generously with salt and pepper, then place on grill over the side with fewer coals and cook until scallops are opaque all the way through, about 5 to 7 minutes per side.

Melt the butter in a large skillet over medium heat. Add the corn, lima beans, tomato, sage, and salt and pepper, to taste. Cook, stirring occasionally, until all the ingredients are nice and hot, about 5 minutes.

To serve, place about 1/4 of the succotash on each plate, top with 2 skewers.


bacon recipe courtesy of: Chris Schlesinger, "All Fired Up," Sara's Secrets, Food Network