Marinate the steaks in 2/3 cup (about 150 ml) of wine with ground pepper. Cover and refrigerate for at least 2 hours, up to 24 hours, turning occasionally to marinate evenly.

Slice the shallots into thin strips and sauté them in olive oil. Add the red wine and a bit of ground pepper, and let the wine reduce.

Remove the steaks from the refrigerator and wrap two slices of bacon around each, securing with a toothpick. Season with salt and pepper, and fry in olive oil to your desired doneness.

Plate with a bed of the wine sauce, mashed potatoes, and sautéed asparagus.

Enjoy with a good wine.