Bacon Wrapped Beef Tenderloin With Madeira Recipes

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BACON WRAPPED BEEF TENDERLOIN



Bacon Wrapped Beef Tenderloin image

Provided by Guy Fieri

Categories     main-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 13

1 pound thin sliced applewood smoked bacon
One 4-pound beef tenderloin
2 teaspoons kosher salt
1 tablespoon freshly cracked black pepper
Canola oil
2 cloves garlic, minced
1 large shallot, minced
1/4 cup drained green peppercorns in brine
1/2 cup whiskey, such as Jack Daniel's
1 cup low-sodium beef stock
1/2 cup heavy cream
4 tablespoons unsalted butter, chilled and cut into pieces
Kosher salt

Steps:

  • For the tenderloin: Begin by placing a large sheet of plastic wrap on a clean bench top (use 2 overlapping sheets if you have to). In the center of the plastic, lay the bacon slices vertically, slightly overlapping one another, working from left to right. Sprinkle the tenderloin with the salt and pepper. Place the beef tenderloin horizontally across the strips of bacon (along the bottom of the rectangle of bacon). Roll up the plastic and bacon around the beef so it is wrapped tightly and evenly. Twist the ends of plastic to tighten and form the meat into an even log shape. Place in the refrigerator to firm up for 1 hour so the bacon sticks to the beef and the roast retains its nice even shape.
  • Preheat the oven to 375 degrees F.
  • Set a large cast-iron pan (or roaster) over high heat and coat lightly with canola oil. Remove the beef from the fridge and discard the plastic. Place the roast seam-side down in the pan and brown on all four sides, 4 to 5 minutes per side. When completely browned, place the whole pan in the oven and roast for about 30 minutes (an instant-read thermometer should register 135 degrees F for medium-rare). When done, remove from the oven and transfer the roast to a platter to rest before slicing into 1/2-inch-thick slices.
  • For the peppercorn sauce: Set the pan used for the beef over medium heat. Discard all but 2 to 3 tablespoons of fat from the pan, and then add the garlic and shallots. Season with some salt and saute until caramelized, 2 to 3 minutes. Then add the green peppercorns. Mix well, and then remove the pan from the heat and carefully add the whiskey (you can flambe if you like here by igniting the alcohol in the pan). Return the pan to the heat and cook down until just about all the liquid has reduced before adding the beef stock and heavy cream. Bring to a simmer and cook to allow flavors to meld, 2 to 3 minutes. Remove from the heat and add the cold butter cubes, swirling as they dissolve. Taste and, if needed, season with more salt. Serve with the slices of bacon wrapped tenderloin.

BACON-WRAPPED BEEF TENDERLOIN WITH MADEIRA



Bacon-Wrapped Beef Tenderloin With Madeira image

I found this dish in a Southern Living Christmas cookbook and made it for my husband's birthday dinner a couple of years ago. Since then, it has become one of our favorite holiday dishes--eaten for both Thanksgiving and Christmas! This past year, we invited our neighbors over to celebrate Christmas with us and this was what we had, served alongside balsamic green beans, a potato gratin, and some lovely wheat rolls. It is not as time consuming as a first glance at the instructions make it appear to be. Part of the prep can be done ahead of time and making the sauce is easy and goes fairly fast. And, the gentleman at our local wine store said that a dry cooking sherry can work as a suitable substitute for the madeira wine, which can run a little on the pricey side.

Provided by misscrys79

Categories     Meat

Time 1h35m

Yield 20 meat slices, 10 serving(s)

Number Of Ingredients 15

6 -6 1/2 lbs beef tenderloin, trimmed
1 tablespoon fresh ground pepper, divided
1 1/2 teaspoons salt
1/2 cup chopped fresh flat-leaf parsley, divided
1/4 cup chopped fresh rosemary
1/4 cup fresh thyme leave, divided
1 lb sliced bacon (about 20 slices)
1/3 cup minced shallot
7 ounces shiitake mushrooms, stems removed and sliced
7 ounces oyster mushrooms, stems removed and sliced
1 cup madeira wine
14 ounces beef broth
10 1/2 ounces beef consomme, undiluted
3 tablespoons unsalted butter
fresh herb, for garnish

Steps:

  • Cut tenderloin in half crosswise; sprinkle both pieces evenly with 21/2 teaspoons pepper and salt.
  • Combine ¼ cup parsley, rosemary, and 3 tablespoons thyme; rub over beef.
  • Fold narrow end of tenderloin under to achieve a uniform thickness.
  • Wrap beef around tenderloin pieces, and secure at 1" intervals with heavy string.
  • Heat 12" nonstick skillet over medium-high heat; add beef in 2 batches.
  • Cook 8 to 10 minutes, turning often to brown all sides.
  • Remove beef from pan, reserving 2 tablespoons drippings in skillet.
  • Place beef on rack in large roasting pan.
  • Bake at 400 degrees for 40 to 50 minutes or until meat thermometer inserted into thickest part of tenderloin registers 140 degrees (rare) to 160 degrees (medium) or to desired degree of doneness.
  • Remove tenderloin to a serving platter, cover with aluminum 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 tablespoon of thyme.
  • Cook 3 minutes; add Madeira, stirring to loosen particles from bottom of pan.
  • Add beef broth and consommé, bring to a boil.
  • Remove from heat; add remaining ½ teaspoon pepper, remaining ¼ cup parsley, and butter, whisking until butter melts.
  • Slice tenderloin into 1/2"-thick slices; arrange on serving platter. Garnish, if desired. Serve with Madeira sauce.

Nutrition Facts : Calories 1078.8, Fat 75.7, SaturatedFat 29.6, Cholesterol 271.3, Sodium 1225.2, Carbohydrate 34.8, Fiber 18.1, Sugar 0.9, Protein 68

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