Bacon Rubbed Roast Tenderloin Of Beef Food

BACON RUBBED ROAST TENDERLOIN OF BEEF

Steps:

• Rub the entire outside of the beef tenderloin with the bacon fat. Sprinkle with salt and pepper. Place on a foil lined baking tray (for easy clean up) and put in a preheated 400º oven. For a roast that is medium rare, cook until the internal temperature reaches 120º when tested with a meat thermometer (approximately 30-45 minutes). Allow to rest for 15 minutes before slicing. Keep in mind that carryover heat will continue to cook the meat as it rests, raising the temperature 10-15 degrees.
• Paula's note: Without an ample rest, the juices of the tenderloin will rush out when you slice it, causing your meat to be dry. I also don't bother tenting the roast with aluminum foil when it is resting. It stays plenty warm and tenting it will soften the wonderful crust formed from the bacon fat and spices.

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- AND HERB-CRUSTED BEEF TENDERLOIN

Steps:

• Heat oven to 425°F. Rub beef roast with salt and pepper. In medium bowl, mix parsley, oregano, rosemary, garlic and oil. Press mixture onto top and sides of beef.
• Place beef on rack in shallow roasting pan. Place bacon slices over top of beef, tucking ends under bottom. Insert meat thermometer so tip is in thickest part of beef.
• Bake uncovered 35 to 50 minutes or until thermometer reads 140°F for medium-rare or 155°F for medium doneness. Remove beef from oven, cover with foil and let stand about 15 minutes until temperature rises 5°.

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.

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.

HERB RUBBED ROASTED TENDERLOIN OF BEEF

Steps:

• Chop the herbs and blend them with the olive oil. Rub the mixture on the tenderloin and let sit overnight in the refrigerator. Season with salt and pepper.
• Preheat the oven to 350 degrees F.
• In a griddle or large skillet sear the beef on all sides until brown.
• Place in the preheated oven and roast until the internal temperature is 120 degrees F on an instant-read thermometer. Let the tenderloin rest for 15 minutes before slicing.

BEEF TENDERLOIN WITH ROASTED SHALLOTS, BACON AND PORT

Steps:

• Preheat oven to 375 degrees.
• In a 9 inch diameter pie pan, toss shallots with olive oil to coat.
• Season with salt and pepper.
• Roast shallots until they are deep brown and very tender, stirring occasionally, about 30 minutes.
• Boil stock and Port in a large saucepan until reduced to 3 3/4 cups, about 30 minutes.
• Whisk in tomato paste.
• (Shallots and stock reduction can be made 1 day ahead. Cover separately; chill.) Pat beef dry; sprinkle with thyme, salt and pepper.
• In a large roasting pan set over medium heat, saute bacon until golden, about 4 minutes.
• Transfer bacon to paper towels to drain.
• Add beef to pan; brown on all sides over medium-high heat, about 7 minutes.
• Transfer pan to oven; roast beef until meat thermometer inserted into center registers 125 degrees for medium-rare, about 45 minutes.
• Transfer beef to platter, tent with foil.
• Spoon fat off top of pan drippings in roasting pan.
• Place pan over high heat.
• Add stock/port mixture and bring to a boil, scraping up any browned bits.
• Transfer to a medium saucepan; bring to a simmer.
• Mix 3 tablespoons butter and all the flour in a small bowl to form a paste; whisk into stock and simmer until sauce thickens, about 2 minutes.
• Whisk in 3 tablespoons butter.
• Stir in roasted shallots and reserved bacon.
• Season sauce to taste.
• Cut beef into 1/2 inch thick slices.
• Spoon some sauce over.
• Pass remaining sauce.

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.

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 gravy, if desired.
• Using large sharp knife, cut tenderloin through bacon and rosemary into 1/2-inch-thick slices and serve.