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Bacon-Wrapped Beef Tenderloin

Bacon-Wrapped Beef Tenderloin

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Servings: Serves 8 to 10

Prep Time: 20 minutes

Cook Time: 60 minutes

Ingredients: Add ingredients to List

This recipe comes from chef David Turin. "Silver skin" refers to the thin membrane of connective tissue that can be found running down the length of the tenderloin; it can affect the shape of the roast if not removed before cooking. You can trim it off with a sharp paring knife, or ask the butcher to remove it for you at the counter.
1 (4-lb.) beef tenderloin, trimmed, silver skin removed
2 Tbsp. coarsely ground green peppercorns
1 1/2 tsp. Montreal steak seasoning (with salt added)
1 1/2 tsp. Italian seasoning blend
1 package applewood-smoked bacon (regular-sliced)
2 cups heavy cream
1/4 cup Dijon mustard
2 Tbsp. Worcestershire sauce
1/4 cup brandy or applejack
1/2 cup beef broth
2 Tbsp. chopped fresh parsley
Salt

directions:

1. Pat beef dry with paper towels. Combine 1 tablespoon ground green peppercorns and seasoning blends in a small bowl, then rub all over beef.
2. Arrange bacon slices vertically on a cutting board, overlapping slightly, to match the length of the beef. Place beef in center of bacon, perpendicular to slices. Bring ends of bacon up and around roast, overlapping ends of bacon as needed to completely cover. Wrap beef tightly in plastic and refrigerate at least 2 hours and up to two days.
3. Place a rack in upper-middle of oven and heat to 375 degrees. Grease a wire rack and set inside a rimmed baking sheet. Unwrap roast and place on top of rack, seam side down. Roast until bacon is golden-brown and center of beef registers 125 degrees for medium-rare, 35 to 50 minutes (depending on thickness of roast).
4. While beef is roasting, combine cream, mustard, Worcestershire, and remaining 1 tablespoon ground green peppercorns in a large saucepan and bring to a simmer over medium-high heat. Cook, stirring occasionally, until mixture is thickened and reduced by one-third, about 15 minutes; set aside.
5. Transfer cooked beef to a carving board, tent loosely with foil, and let rest 20 minutes. Carefully remove wire rack from roasting pan and pour any excess bacon fat into a heatproof bowl, leaving drippings in pan (discard or save bacon fat for another use). Add brandy to pan and scrape with a wooden spoon to release any bits stuck to bottom; carefully transfer to saucepan with cream mixture.
6. Add beef broth to cream mixture and return to a simmer over medium-high heat. Continue to cook until sauce is reduced to 1 1/2 cups, about 12 more minutes. Remove from heat and stir in parsley. Season with salt to taste and strain through a fine-mesh strainer set over a bowl or measuring cup before transferring to a sauce bowl.
7. To serve, slice tenderloin across the grain into 3/4"-thick pieces, transfer to a platter, and serve with sauce on the side.
Source: Hannaford fresh Magazine, December 2018

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Quantity Ingredients coupon
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1 (4-lb.) beef tenderloin, trimmed, silver skin removed  
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2 Tbsp. coarsely ground green peppercorns  
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1 1/2 tsp. Montreal steak seasoning (with salt added)  
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1 1/2 tsp. Italian seasoning blend  
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1 package applewood-smoked bacon (regular-sliced)  
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2 cups heavy cream  
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1/4 cup Dijon mustard  
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2 Tbsp. Worcestershire sauce  
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1/4 cup brandy or applejack  
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1/2 cup beef broth  
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2 Tbsp. chopped fresh parsley  
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Salt  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 8 to 10
Base Nutrients
Calories 590 kcal (29%)
Calories from Fat 342 kcal (0%)
Total Fat 38 g (58%)
Saturated Fat 19 g (95%)
Cholesterol 235 mg (78%)
Sodium 730 mg (30%)
Total Carbohydrates 3 g (1%)
Dietary Fiber 0 g (0%)
Protein 6 g (10%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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