Filet of Beef Wrapped in Bacon w/Wild Mushroom-Rosemary Sauce
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N/A Servings
Serves 8 Difficulty
Medium
Ingredients
6 Tablespoons unsalted butter 2 shallots, minced 9 ounces of a mixture of mushrooms, stems removed and caps cut into 1/4"x1/2" strips 3/4 cup dry red wine 3/4 cup apple cider 3 Tablespoons cider vinegar 1-1/2 cups gf beef broth 1 whole beef tenderloin, 3-1/2 pounds trimmed 2 Tablespoons olive oil Kosher salt Fresh ground pepper 4-6 strips of gf bacon Kosher salt 4 sprigs of rosemary
Directions
Preheat oven to 375 degrees F.
Heat a large, heavy skillet over medium heat; adding 2 tablespoons butter. When butter has melted, saute shallots until tender. Add mushrooms and cook until they begin to brown, about 6-7 minutes. Add wine, apple cider, and vinegar. Increase heat to medium-high and continue cooking until mixture is reduced by three quarters. Add broth and reduce again by half. Remove pan from heat and set aside.
Over medium-high heat, heat a cooktop-proof roasting pan over two burners and add 2 tablespoons olive oil. Season tenderloin with salt and pepper. When oil is hot add tenderloin; browning on all sides.
After browning, remove tenderloin to a large cutting board. Place strips of bacon on cutting board, under tenderloin, so that they will wrap around tenderloin. Set bacon strips at equal distances, about 3-4 inches apart. Tie a piece of butcher string in center of each bacon slice so it will secure bacon around tenderloin. When bacon slices are tied on, slide rosemary sprigs underneath bacon slices, lengthwise down center of tenderloin.
Place a rack in roasting pan and place tenderloin on it. Roast for 45 minutes to an hour or until internal temperature is 115 degrees F. Remove roast, tent with foil and allow to rest for 15 minutes. After the roast has been removed from oven it will continue cooking to desired finished internal temperature of 128-130 degrees. Let it rest for 15 minutes.
To finish sauce, re-heat it and whisk in 4 tablespoons butter. Remove and discard bacon and rosemary from roast and slice it into 1/2" slices.
To serve: Pool sauce on plates and top with tenderloin slices.
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