Beef Tenderloin Carbonara


  • 4 Meyer Natural Tenderloin Steaks (4-ounce steaks)
  • 4 slices Thick-cut bacon
  • Baguettes
  • 2 tbsps Extra virgin olive oil
  • 1 clove Garlic (peeled and left whole)
  • Romaine lettuce (one head, washed, dried, cut into bite-sized pieces)
  • Parmesan curls for garnish
  • 1 Egg
  • 2 tsps Anchovy paste
  • 1/4 tsp Country-style dijon mustard
  • 3 tbsps Extra virgin olive oil
  • Juice from 1/2 lemon
  • 3 tbsps Parmesan cheese (grated)
  • 1/4 tsp Garlic powder
  • Salt and pepper to taste


1. Heat grill to high. While grill heats, make Caesar dressing: place egg, anchovy paste, mustard, olive oil, lemon juice, Parmesan cheese, garlic powder and salt and pepper in a shaker. Seal tightly and shake until blended. Set aside.

2. Wrap each steak in a rasher of bacon and secure bacon with toothpicks. Place on hot grill. Sear steaks over high heat, reduce heat to low, cover and grill to desired degree of doneness.

3. When steaks are almost done, slice baguette into 1/2-inch slices and grill on both sides. Remove from grill and brush each slice with olive oil. Rub garlic clove over surface of toasted and oiled bread.

4. Toss romaine lettuce with about 2 or 3 tablespoons of the Caesar dressing, just enough to coat the leaves. Mound lettuce on each of four plates. Top lettuce with steak and garnish with shaved Parmesan and one slice baguette. (If bacon happens to come loose from steak, just place bacon on top of lettuce with steak.)