In a small sauce pan over medium heat, reduce port in half. Add garlic, whipping cream and black pepper. Reduce mixture by ¼. Whip in cubes of butter. Season with salt to taste. May be prepared an hour in advance and reheated.

Dice bacon. Render in a small sauté pan till crisp. Remove bacon from pan and let drain on a paper a towel.

Bring stock to a simmer in a medium sauté pan. Poach pears in stock for 2-4 minutes or until tender. Add Kale. Cook 2 minutes and set to the side. Add bacon to kale and pears.

On a hot grill (450 – 500 degrees), cook steaks 5 minutes on the first side and 4 minutes on the second side for medium rare. The internal temperature should reach 120 degrees. Let steaks rest for 10 minutes before serving.

Arrange pears on the plate. Cover with bacon and kale. Top with a tenderloin steak. Drizzle with buerre rouge. Enjoy!