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Bacon-Wrapped Beef Tenderloin

Source of Recipe

From "Southern Living Bourbon & Bacon"


Recipe Introduction

"Chef and fellow Navy man Cliff Holt of Birmingham's Little Savannah Restaurant has contributed this killer recipe for bacon-wrapped filets topped by a bourbon-peppercorn cream sauce."

List of Ingredients

◦  6 peppered bacon slices
◦  Four 8- to 9-ounce beef tenderloin filets
◦  ½ tsp kosher salt
◦  ¼ tsp freshly ground black pepper
◦  1 Tbsp bacon drippings
◦  ¼ cup finely chopped shallots
◦  ½ cup bourbon
◦  1 rosemary sprig
◦  1 cup beef broth
◦  ¾ cup heavy cream
◦  1 tsp cracked black pepper
◦  1 Tbsp bourbon


Recipe

Place bacon on several layers of paper towels on a large microwave-safe plate. Cover with a paper towel. Microwave at high 2 minutes or just until bacon begins to brown. (Bacon will be partially cooked, not crisp.)

Wrap 1½ bacon slices around sides of each filet; secure with wooden picks. Sprinkle filets with salt and freshly ground pepper.

Cook sides of filets in hot bacon drippings in a 12-inch cast-iron skillet over medium-high heat, turning until bacon is browned. Cook filets 4 minutes on each side or to desired degree of doneness. Remove filets from skillet. Cover loosely with aluminum foil, and let stand 10 minutes.

Add shallots to skillet; cook, stirring often, 2 minutes or until golden. Add ½ cup bourbon, and cook 2 minutes, stirring to loosen browned bits from bottom of skillet. Add rosemary and beef broth. Bring to a boil, and cook, uncovered, 6 to 7 minutes or until reduced by half.

Remove and discard rosemary sprig. Stir in heavy cream and cracked pepper. Bring to a simmer over medium heat; cook 5 minutes or until thickened. Stir in 1 tablespoon bourbon just before serving. Drizzle sauce over filets, or serve alongside.


Makes 4 servings