10 - 12 baby potatoes
four 4-6 ounce beef tenderloin medallions
4 slices regular cut bacon (not thick cut)
4 wooden toothpicks
approx. 4-6 cups baby arugula
approx. 1 1/2 cups sliced cherry tomatoes
approx. 1/4 cup extra virgin olive oil
approx. 2 Tbs lemon juice
1 teaspoon Dijon mustard
grated parmesan cheese as needed
Plan ahead and boil a handful of baby potatoes and cool them down. Cut them into 1/2-inch thick slices when they're done.
It's a good idea to handle the salad ingredients and make the dressing before handling the raw meats.
Slice the cherry tomatoes and toss those into a bowl with as much baby arugula as you like.
Use another smaller mixing bowl to combine two parts extra virgin olive oil with one part lemon juice and a little dollop of Dijon mustard. Whisk it up.
Next, wrap each tenderloin medallion with one regular cut slice of bacon and secure the loose end with a wooden toothpick.
Sear them in a un-oiled heavy bottomed pan or cast iron skillet, all around on the bacon side to crisp the bacon up, and then finish cooking to your liking on the flat sides.
Once it's cooked to your liking, take it out of the pan and let it rest on a clean plate.
Add the sliced cooked potatoes to the skillet and rendered bacon fat and cook those along to brown up a bit.
Add the warm potatoes to the bowl with the arugula and tomatoes and add as much dressing as you need and a generous handful of grated parmesan cheese and toss to combine.
Divide it up onto plates and top each one with a beef tenderloin medallion.
Remove toothpicks before serving beef.