Thinking of giving a small elegant dinner party? Then consider this recipe for Steak and Bacon Tournedos. Sliced bacon and flecks of parsley are laid atop pounded flank steak. Then it's rolled up jelly roll style and cut into tournedos.

1 (1 to 1 1/2 lb.) beef flank steak
1 tsp. garlic salt
1/2 tsp. pepper

Score steak diagonally, making diamond-shaped cuts. Using the fine toothed side of a meat mallet, pound to about 1/8 inch thickness. Sprinkle steak with garlic salt and pepper.

11 slices bacon

In a large skillet, cook bacon until just done, but not crisp. Drain.

2 tsp. snipped parsley

Place bacon slices lengthwise on steak. Sprinkle with snipped parsley. Roll up jelly roll style, starting at narrow end. Secure meat roll with wooden picks at 1 inch intervals. Cut into 1 inch slices. Secure with decorative skewers if desired. Grill over medium coals 15 minutes for medium-rare doneness, turning once.

1 (1 3/4 oz.) env. Hollandaise sauce mix
1/4 tsp. dried tarragon, crushed

Meanwhile, in a saucepan prepare Hollandaise sauce mix according to package directions, adding the tarragon to the dry mix. Serve sauce with the tournedos. Makes 4 servings.