Bacon Wrapped Beef Tenderloin With Madeira Recipes

ROASTED BEEF TENDERLOIN WRAPPED IN BACON

Steps:

• Preheat oven to 450°F. Using small sharp knife, cut twelve 1-inch-deep slits all over beef tenderloin. Insert garlic slices into slits. Rub pepper all over tenderloin. Arrange bacon slices on work surface, overlapping slightly and forming rectangle. Place 1 rosemary branch down center of bacon rectangle, perpendicular to bacon slices. Place tenderloin atop rosemary branch. Place remaining 2 rosemary branches atop tenderloin. Wrap bacon slices around tenderloin and rosemary to enclose tenderloin completely. Place tenderloin in roasting pan, bacon ends down. (Can be assembled 1 day ahead. Cover and refrigerate.)
• Roast tenderloin until meat thermometer inserted into center registers 125°F for rare, about 1 hour. Remove from oven. Tent with foil and let tenderloin stand 10 minutes.
• Transfer tenderloin to cutting board. Reserve pan drippings for Broccoli Pancotto , if desired. Using large sharp knife, cut tenderloin through bacon and rosemary into 1/2-inch-thick slices and serve.

BACON-WRAPPED BEEF TENDERLOIN WITH MADEIRA

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.

BACON WRAPPED BEEF TENDERLOIN

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

Steps:

• Preheat oven to 400.
• Put a tray on the bottom rack with some water in it to catch the fat that drips from the meat.
• Lay the thin Beef out flat, season it. Spread the Cream Cheese along the Beef, along the middle. Grate the Jalapenos along the Cream Cheese. Roll the Beef up and hold it together lightly with some toothpicks (it doesn't have to be held that well).
• Tie your strips of Bacon along the Beef to hold it together. Put toothpicks wherever needed.
• Wrap the meat in foil and leave one end open so some fat can drip out from that side, but not so that the Cream Cheese will fall out.
• Put the meat in the oven with something to tilt it so that the fat drips from the side with a hole.
• Cook for about 20 minutes or so or until the Beef looks done. (The Bacon probably wont be.).
• Take the foil off and lay the meat horizontal and cook until the Bacon is done.
• Enjoy.

BACON WRAPPED STEAK

Steps:

• preheat oven to 420 degrees F.
• wrap each steak with a strip of bacon.
• put the olive oil in a large pan and heat the pan until you can move the olive oil around easily.
• put your steaks in the pan and if you hear a sizzling noise that is good if not take the steaks out and heat it longer.
• cook the steaks for 1 min on each side.
• place the rosemary (or thyme) sprigs, garlic, and butter in the pan with the steaks.
• flip steaks and continue to cook them 1 minute on each side until they have cooked a total of 3 minutes on each side.
• put the steaks in the oven for 8 mins .
• remove steaks from the oven and let them rest for 2 minutes.
• remove the rosemary (or thyme) sprigs and the garlic from the pan, leaving all of the liquid.
• pour red wine into the liquid left over in the pan.
• cook the juices and red wine over low heat until boiling.
• add the juice from the meat resting pan into the mix of liquids left over in the pan and it makes an amazing sauce.
• plate the steak and pour the sauce over it. ENJOY!

BACON-WRAPPED BEEF TENDERLOIN

Steps:

• Trim beef tenderloin to a thickness of 2 1/2 inches.
• Combine rosemary, thyme, garlic, salt, and pepper in a small bowl. Rub and press mixture evenly over all sides of the beef.
• Place a long sheet of plastic wrap on a work surface. Arrange bacon slices crosswise on the wrap, slightly overlapping each piece to form a rectangle. Place the seasoned tenderloin over the bacon slices. Wrap the bacon slices up around the beef and secure with toothpicks. Wrap tightly in plastic wrap and refrigerate for 6 to 8 hours.
• Preheat the oven to 400 degrees F (200 degrees C). Remove beef from the refrigerator; remove and discard plastic wrap.
• Heat oil in a roasting pan over 2 burners set to medium heat. Place beef, seam-side down, in the roasting pan. Cook until bacon begins to brown, turning to brown on all sides, 5 to 7 minutes.
• Transfer the roasting pan to the preheated oven. Roast, uncovered, until firm and reddish-pink and juicy in the center, 30 to 35 minutes, or until desired doneness.
• Transfer beef, seam-side down, to a platter. Remove toothpicks and let stand for 10 minutes before slicing.