Prep time: 15 minutes | Cook time: 18 minutes | Serves: 4

Ingredients :

4 beef tenderloin steaks, (6 ounces each) and 1¼ inches thick
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 thick-cut slices bacon, cut into ¼-inch dice (2 ounces)
⅓ cup chopped red onion
8 ounces cremini mushrooms, caps cut into quarters
2 tablespoons chopped chives
Vinaigrette
3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
2garlic cloves, minced
¼ teaspoon black pepper
¼ cup olive oil
½ teaspoon salt

Directions : 
1. Black pepper and salt should be liberally sprinkled of the prepared steaks after brushing them with oil on both sides. Before cooking, let the prepared steaks rest at room temperature for 15 to 30 minutes.
2. Set up the Traeger grill for direct cooking at high and medium heat at 450 degrees F/ 230 degrees C to 550 degrees F/ 290 degrees C ahrenheit.
3. Cook the bacon slices and onion in a pan over medium-low heat for 6 to 8 minutes until crispy and the onion are soft. Get rid of the heat.
4. Mix the vinegar, mustard, and garlic in a bowl; gradually mix in the oil until emulsified, and then mix in the black pepper and salt.
5. Put the mushrooms in a separate bowl, add ¼ cup of the vinaigrette, and mix well. Set aside the remaining vinaigrette.
6. A perforated grill pan should be heated to medium. The mushrooms should be taken out of the marinade and placed on the pan in a single layer, and then grill them over direct medium heat for 6 to 8 minutes with the hood closed until golden brown and tender, flipping halfway through. The mushrooms shouldn’t be moved until the undersides are beautifully browned.
7. Grill the prepared steaks over direct high heat for 10 minutes at the same, flipping once, or until done to your preference.
8. Let them stand for 5 minutes after removing them from the grill.
9. Add the mushrooms to the set skillet with the bacon, onions, and heat for approximately a minute on the grill, turning frequently. Stir in the chives completely. With the mushroom mixture spooned on top, serve the prepared steaks warm. Pour some of the reconstituted saved vinaigrette over each steak, if desired.
Per Serving: Calories 392; Total fat 23.4g; Sodium 88mg; Total Carbs 10.4g; Fiber 1.9g; Sugars 3.7g; Protein 34.5g