Bacon Wrapped Beef Tenderloin Steaks With Spinach And Cheese Cakes Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/2 cup beef stock, available on soup aisle

1 egg, beaten

1/2 cup dry red wine

2 packages frozen chopped spinach, 10 ounces each

3 tablespoons extra-virgin olive oil, 1 for onion, 2 tablespoons to fry cakes

2 tablespoons butter, divided

4 beef tenderloin steaks, 1 1/2 inches thick

2 tablespoons chopped or snipped fresh chives

4 thin slices bacon, look for packaged bacon marked "Center Cut" in packaged meats case

Extra-virgin oil, for drizzling

1 small onion, chopped

Coarse salt and cracked black pepper, season to your tastes

1/3 cup grated Parmigiano-Reggiano, 2 handfuls

1/4 teaspoon freshly grated nutmeg, eyeball it

1 tablespoon all-purpose flour

Coarse salt and freshly ground pepper

1/2 cup Italian bread crumbs, 3 handfuls

4 small Roma tomatoes

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