Beef Tournedos


1 ½ pound beef flank steak 8 slices of bacon 2 teaspoons of garlic powder	½ teaspoon of black pepper 2 tablespoons of snipped parsley 1 package of Béarnaise sauce

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. 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. Grill over medium heat for ten minutes, turning once. Prepare the Béarnaise sauce per package directions and serve with the tournedos.

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