WINE PAIRING: BERINGER FOUNDERS’ ESTATE ZINFANDEL 
Tip: To protect your skin and eyes from spicy peppers like jalapenos, wear rubber gloves when handling them.
Ingredients:
- 2 (6-8 ounce) filets
- Kosher salt and freshly ground pepper
- 1 tablespoon vegetable oil
- 2-4 slices bacon, par cooked
- 2 jalapeno peppers, sliced into 6 slices each (12 slices total)
- 12 wooden tooth picks, soaked in water for 20 minutes
For Avocado Mash:
- 1 Mission avocado, halved, seeded and finely diced
- juice of 1 lime
- pinch of ground cumin
- dash of hot sauce
- 1 Roma tomato, diced
- 1 tablespoon finely minced red onion
Directions:
Allow steaks to sit at room temperature for 30 minutes. Preheat oven to 375º F. Working with one filet at a time and wearing rubber gloves, wrap the bacon around the circumference of the filet and secure with a tooth pick. Next, attach the jalapeno slices around the bacon and secure with toothpicks (about 6 jalapeno slices per filet). Repeat with the remaining filet. Salt and pepper both sides of steak just before searing. In a large oven proof skillet over high heat, add oil and heat until just barely smoking. Add filets and sear for 3 minutes on each side. Place the skillet in the oven and bake until desired doneness:
- Rare 4 to 6 minutes
- Medium 6 to 8 minutes
- Well-Done 8 to 10 minutes
Serve topped with Avocado Mash (recipe below).
For Avocado Mash:
In a medium mixing bowl, gently stir together all ingredients. Season with salt and pepper to taste.
Note: Remove toothpicks before eating.
Serves 2 | Prep Time: 10 min | Cook Time: 12 minutes | Difficulty: Easy
Sour or Salty
Steak Fries
