Makes 2 servings. Difficulty
For the steaks: 2 teaspoons unsalted butter 1 Tablespoon olive oil 1 shallot, minced 2 beef tenderloin filets Salt and freshly ground black pepper
For the creamed leeks: 3 slices of thickly sliced bacon, diced 3 Tablespoons unsalted butter 2 large leeks, light green and white parts only, halved horizontally and cut crosswise into 1 inch pieces 1/2 cup sour cream Salt and freshly ground black pepper
In a large skillet heat the 2 teaspoons unsalted butter and olive oil over medium high heat. Add the shallots; sauté for 1 minute. Season the steaks with salt and freshly ground black pepper and add then to the skillet. Sear the steaks until browned on both sides and cooked through, about 5 minutes per side for medium rare. Transfer steaks to a plate and tent with foil to keep warm.
Meanwhile, place the bacon in a large skillet and brown over medium high heat. Using a slotted spoon, remove the crisped bacon bits from the pan and transfer to a paper towel to drain. Drain off all but about 1 tablespoon of the bacon fat. Add the butter to the skillet. Add the leeks; sauté over medium heat until the leeks are tender, about 6 minutes. Reduce the heat to medium low and whisk in the sour cream. Adjust seasonings to taste with salt and freshly ground black pepper. Cook over low heat until the sauce is creamy and slightly thickened. Stir in the bacon bits.