Bacon Wrapped Tenderloin with Wine Mushroom Sauce
|August 17, 2011||Filled under Beef, Main Dish, Party|
My passion is cooking for hungry people. I have many goals for my life that allow me to do this. Like one day, many years down the road, I want to own a restaurant where the smells from the kitchen and the scrumptious specials keep people coming back. To practice for the realization of this dream I like to throw little dinner parties. I did this recently, inviting just a few friends for dinner and spirits. This recipe was the star that evening. I had so much fun planning the flavors, experimenting with the ingredients and watching the guest enjoy. I have to admit, I usually do not post anything I have not cooked a few times and perfected. This little number was a first time attempt for me. It is recipe-in-the-raw. I only feel confident enough to post based on the feedback. The tenderloin was enjoyed by all and the little bit of leftovers was devoured by my hubby the following day. So forgive me for breaking the rules this time. This is not the quickest meal so I would only make this on special occasions. But please note that even for the fancy feel of the meal, the ingredients are simple; most are probably in your kitchen right now minus the tenderloin. This keeps it true to the Lunch-Wagon spirit - Real Recipes, Real Cooks This recipe fed 6 people with a little leftover for the next day.
- 1 (3lb) beef tenderloin, fat trimmed off
- 1 lb thick cut bacon
- dash of salt & pepper
- 1/2 cup butter
- 1 garlic clove, minced
- 1 (8oz) pkg fresh mushrooms, sliced
- 1/2 cup dry red wine (peppery red is best)
- 2 tsp worcestershire
- 1 tsp Italian seasoning
- 1 cup beef broth
- 1 tsp flour
Putting It All Together:
- Sprinkle beef with salt and pepper.
- Wrap bacon around beef and secure with toothpicks.
- Place in aluminum foil lined roasting pan (or just a deep 13×9 pan).
- Bake @ 450 for 15 minutes.
- In a medium saucepan melt butter over medium heat.
- Add garlic, onions and mushrooms, saute until tender; about 10 minutes.
- Stir in wine, worcestershire and Italian seasoning.
- Reduce heat to medium low and simmer, stirring occasionally for 10 minutes to combine flavors and reduce slightly.
- Remove beef from oven, top with mushroom wine sauce.
- Return beef to oven and bake for 20 more minutes basting once.
- Remove from oven, place tenderloin on serving platter, drizzle with sauce and mushrooms.
- Slice and serve with sauce.