Beef Tenderloin Steaks with Seared Mushrooms and Red Wine Vinaigrette

INGREDIENTS

beef tenderloin steaks, each about 6 ounces/170 grams and 1¼ inches/3 centimeters thick

Extra-virgin olive oil

Kosher salt

Freshly ground black pepper

slices thick-cut bacon/streaky bacon, cut into ¼-inch/6-millimeter dice

1/3

cup/40 milliliters finely diced red onion

1/4

cup/60 milliliters extra-virgin olive oil

3 tbsp

red wine vinegar

2 tsp

Dijon mustard

garlic cloves, minced

1/2 tsp

kosher salt

1/4 tsp

freshly ground black pepper

ounces/225 grams cremini mushrooms, stems removed, each cut into quarters

2 tbsp

finely chopped fresh chives