| Ingredients: 2 strips bacon
1 porterhouse or sirloin steak
salt and pepper to taste
1 tablespoon olive oil
2 tablespoons unsalted butter, divided
1 small Spanish onion, sliced
1 clove garlic, sliced
2 tablespoons mustard
1/4 cup heavy cream
1 banana, peeled and cut in half lengthwise
Directions:1. In a frying pan over medium-high heat, cook the bacon until crisp, about 5 minutes. Remove to a brown paper bag to drain (paper towels tend to soften fried foods). Keep warm.
2. Season the steak with salt and pepper. Drain off the bacon fat from the pan and scrape out any burnt bits. Add the olive oil and 1 tablespoon of the butter. When the butter is melted and the fat is sputtering, drop in the steak and sauté to desired doneness. Using a slotted spatula, transfer the steak to a large plate. Cover loosely with foil and keep warm.
3. Lower the heat to medium. Add the sliced onions and saute until softened, about 7 minutes. Add the garlic, and saute 2 minutes longer. Add the mustard, cream and any liquid from the steak that may have accumulated on the plate, and reduce by a third. (Watch carefully because this can happen quickly. If the sauce becomes too thick, thin it with a splash of milk.)
4. Meanwhile, in a small saute pan, melt the remaining butter over medium heat and cook the banana until just soft.
5. To assemble, plate the steak, blanket with the sauce and top with the sauteed banana and bacon. Serve with sliced fried potatoes.
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