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Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
1 (6-6 1/2 lb) beef tenderloin, trimmed
1 tbsp pepper, divided
1 1/2 tsp salt
1/2 cup chopped fresh flat leaf parsley, divided
1/2 cup chopped fresh rosemary
1/2 cup fresh thyme leaves, divided
1 lb bacon slices
1/3 cup minced shallots
2 (3.5 oz) pkg EACH oyster and shiitake mushrooms, stems removed and sliced
1 cup Madeira
1 (14 oz) can beef broth
1 can beef consomme, undiluted
3 tbsp unsalted butter
Garnish with fresh herb sprigs
Cut tenderloin in half crosswise; sprinkle both pieces evenly with 2 1/2 tsp pepper and salt. Combine 1/4 cup parsley, rosemary and 3 tbsp thyme; rub over meat. Fold narrow end of tenderloin under to achieve a uniform thickness. Wrap bacon around tenderloin pieces; and secure at 1 inch intervals with heavy string. Heat a skillet and brown the beef on all sides. Remove 2 tbsp drippings in skillet.
Place beef on roasting pan rack. Bake at 400 for 40-50 minutes. Remove tenderloin to a serving and cover with foil; let stand 10 minutes before slicing. Remove string.
Meanwhile, heat reserved pan drippings in same skillet over medium-high heat; add shallots, mushrooms and remaining thyme. Cook 3 minutes; add Madeira, stirring to loosen particles from bottom of pan. Add broth and consomme; bring to a boil. Remove from heat; add remaining 1/2 tsp pepper, remaining 1/4 cup parsley, and butter, whisking until butter melts. Slice tenderloin into 1/2 inch steaks, arrange on serving platter. Garnish and serve with sauce. Serves 10
Note: To make ahead, cover and refrigerated uncooked bacon-wrapped tenderloin up to 24 hours. Let stand at room temperature 30 minutes before proceeding with the recipe.
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BACON-WRAPPED BEEF TENDERLOIN WITH MADERIA
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Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
1 (6-6 1/2 lb) beef tenderloin, trimmed
1 tbsp pepper, divided
1 1/2 tsp salt
1/2 cup chopped fresh flat leaf parsley, divided
1/2 cup chopped fresh rosemary
1/2 cup fresh thyme leaves, divided
1 lb bacon slices
1/3 cup minced shallots
2 (3.5 oz) pkg EACH oyster and shiitake mushrooms, stems removed and sliced
1 cup Madeira
1 (14 oz) can beef broth
1 can beef consomme, undiluted
3 tbsp unsalted butter
Garnish with fresh herb sprigs
Cut tenderloin in half crosswise; sprinkle both pieces evenly with 2 1/2 tsp pepper and salt. Combine 1/4 cup parsley, rosemary and 3 tbsp thyme; rub over meat. Fold narrow end of tenderloin under to achieve a uniform thickness. Wrap bacon around tenderloin pieces; and secure at 1 inch intervals with heavy string. Heat a skillet and brown the beef on all sides. Remove 2 tbsp drippings in skillet.
Place beef on roasting pan rack. Bake at 400 for 40-50 minutes. Remove tenderloin to a serving and cover with foil; let stand 10 minutes before slicing. Remove string.
Meanwhile, heat reserved pan drippings in same skillet over medium-high heat; add shallots, mushrooms and remaining thyme. Cook 3 minutes; add Madeira, stirring to loosen particles from bottom of pan. Add broth and consomme; bring to a boil. Remove from heat; add remaining 1/2 tsp pepper, remaining 1/4 cup parsley, and butter, whisking until butter melts. Slice tenderloin into 1/2 inch steaks, arrange on serving platter. Garnish and serve with sauce. Serves 10
Note: To make ahead, cover and refrigerated uncooked bacon-wrapped tenderloin up to 24 hours. Let stand at room temperature 30 minutes before proceeding with the recipe.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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