Beef and Bacon Tournedos with Bernaise Sauce -
Beef, Main Courses - meat

Beef and Bacon Tournedos

Beef and Bacon Tournedos was one of my Dad’s signature dishes. It wasn’t until recently that I found out it came from a Better Homes and Gardens cookbook called His Turn to Cook. The title is a bit condescending in today’s day and age, but the recipes are wonderful. The section titled From the Hunter’s Bag has some interesting recipes for game. And the mix and match sections for Create-a-Casserole and Stir-Up-a-Stew offer up some great ideas to get those meal planning creative juices flowing.

This recipe is a simple to prepare, quick to grill, rich and delicious main course that is weeknight fast, but weekend special. My Dad made a few changes to the original recipe, like not pounding it quite as thin and using Béarnaise instead of Hollandaise sauce. I am not a big fan of Hollandaise anyway, but I think the buttery richness of the Béarnaise compliments the recipe better.

I have been watching for flank steak to go on sale for a few months so I could make this. The other day I noticed a thin cut cross rib steak in the clearance bin so I decided to give it a try. It worked out quite nicely! And I saved myself some money and a little pounding. Not that I couldn’t have recruited my sous chef to assist me with the pounding part.

For those that don’t eat pork, you can use beef or turkey bacon. If the weather doesn’t allow for outdoor grilling, these can also be broiled or seared on the stove in a hot cast iron skillet. It won’t be quite as good as grilling, of course, but still delicious.

Beef and Bacon Tournedos

Prep time10 minutes
Cook time10 minutes
Total time20 minutes
Meal type Beef, Meat Dishes, Pork
From book His Turn to Cook
Flank steak pounded thin (or thin cut cross rib steak), rolled up with bacon, sliced and grilled then served with Béarnaise sauce..


  • 1 1/2lb flank steak
  • 8 Slices bacon
  • 2 teaspoons garlic powder
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley (snipped into small pieces)
  • 1 packet Bernaise or Hollandaise sauce (prepared per package directions)


The original recipe calls for Hollandaise sauce; however, I prefer the buttery richness of Béarnaise sauce.

A thinly cut cross rib steak may be used in lieu of the flank steak, skipping the steps for pounding the steak to 1/4" thickness.


Score steak diagonally, making diamond-shaped cuts on each side. Pound the steak with a meat mallet until it is about 1/4 inch thick.
Sprinkle steak with garlic powder and black pepper. Partially cook the bacon until almost done and drain. Place the slices lengthwise on the steak. Sprinkle with the snipped parsley.
Beef Tournedos - roll flank steak and bacon
Roll up jelly-roll style, starting at the narrow end. Secure meat roll with tooth picks placed one inch apart. Cut into one inch slices.
Beef tournedos - Slice rolled meat 1" thick. -
Grill over medium heat for ten minutes, turning once. Prepare the Béarnaise sauce per package directions and serve with the tournedos.

Until next time, happy eating.

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