Have your butcher cut tenderloin medallions approximately 1/3 inch thick. Season lightly with salt and pepper and coat in superfine flour.
Heat a stick free skillet and sauté minced bacon in a drizzle of oil until done, remove, leaving all the fat in the pan. Raise heat and brown tenderloin cutlets quickly but do not cook fully, remove and reserve. Lower heat, add shallots and saute until soft, adding more oil if needed. Add red wine and when almost gone, add stock, herbs and tomato paste.
Simmer, reducing to taste, then whisk in superfine flour. Bring to a boil; add back beef to finish in sauce for 1-3 minutes. Serve with potatoes or rice pilaf.
