Category - Beef
Author - Red Creek Marinade Co.
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• 1 large, heavy beef tenderloin - Sliced into 3/4" to 1" steaks
• 1 to 2 ounces per pound of:
  Red Creek All-Purpose Marinade
• Premium Grade Bacon Slices - 1 per steak
• Quart-size plastic zip-lock freezer bags - 1 per steak
• Small metal scewers or round wooden toothpicks - 1 per steak

Place steaks in individual plastic zip-lock freezer bags and add approximately 1 to 2 oz. chosen Red Creek Marinade to each bag. Be sure to shake marinade well before adding to bags. Push as much air out of zip-lock bags as possible before zipping closed. Then, lightly massage marinade into bagged steaks, insuring that steaks are completely exposed to marinade. Refrigerate and allow steaks to marinate for 4 to 6 hours - longer if desired. Turn bags over several times during the marinating process. After marinating, remove steaks from bags and wrap one bacon slice around outside edge of steak, securing with a small metal scewer or a round wooden toothpick.
Grill over a bed of moderately hot Kingsford charcoal, on an electric or gas grill, or on a Jenn-Aire or similar indoor grill to desired degree of doneness. If grilling to well-done, you may want to baste occasionally with Red Creek or a mixture of Red Creek and very small amount of oil or margarine. Do not allow to burn!

Variation:
Steaks can be oven broiled after marinating and wrapping with bacon slices. They will still have a great outdoor mesquite-grilled taste although this method of cooking is not nearly as much fun!

Just before removing steaks from grill and placing on serving platters, top with an individual mold of Steak Butter.

Steak Butter Recipe:
Soften one stick of real butter and mix to cook's individual taste with small amounts of garlic powder, onion powder, parsley flakes and parmesan cheese. Chill in individual butter molds. If molds are not available, just top steaks with 1 or 2 teaspoons of the steak butter.

SERVING SUGGESTION:
Serve steaks on warmed steak platters garnished with:
Small leaf of decorative, edible lettuce topped with one or two rings of red onion and a slice of fresh orange to which you have speared a large, fresh ripe strawberry or a cherry tomato.

Great with a fresh garden salad, baked potatoes or corn on-the-cob, rolls and a light dessert! The ultimate Texas supper!!