Bacon Wrapped Jalapeño Cream Cheese and Steak Medallions
 
Prep time
Cook time
Total time
 
Serves: 12
Ingredients
  • Lowery’s Seasoned Salt
  • 2 beef tenderloin fillets cut into 1 ½ to 2-inch cubes (you can substitute filet mignon for a well tenderized flat steak cut into 1 ½ to 2-inch pieces)
  • 1 package of Wright Applewood bacon
  • 2 Tbsp. steak sauce or Worcestershire sauce (recommended: Lea and Perrins Steak Sauce)
  • Jalapeño flavored Philadelphia Cream Cheese (optional, for a little kick)
Instructions
  1. Place meat into a shallow pan and cover with steak or Worcestershire sauce and sprinkle Lowery’s seasoned salt generously. For best results, let the meat marinate for at least 3-4 hours.
  2. Prepare a fire on one side in a charcoal grill. Let the grill get very hot.
  3. Cut the long bacon strips in half.
  4. Wrap a half strip of bacon around each steak, securing it with a toothpick or kitchen twine.
  5. If you want to add a little kick, add a dollop of jalapeño cream cheese to the meat before you wrap the bacon around it.
  6. Place the bacon wraps on the grill, but not directly over the fire. Grill with the lid closed, turning every 4-5 minutes until the inside of the meat is cooked to your desired preference.
Recipe by Dallas Duo Bakes at http://dallasduobakes.com/2014/03/bacon-wrapped-jalapeno-cream-cheese-and-steak-medallions.html