David Turin's Bacon Wrapped Herb & Pepper Crusted Beef Tenderloin
Nutrition
Calories: 480 kcalCarbohydrates: 2 gProtein: 48 gFat: 27 gSaturated Fat: 11 gCholesterol: 145 mgSodium: 620 mgSugar: 1 g
Ingredients
- 4 lb. Angus beef tenderloin roast roast
- 8-10 slices bacon roast
- 1 1/2 tsp. Montreal steak seasoning roast
- 1 1/2 tsp. dried Italian seasoning blend roast
- 3 Tbsp. fresh ground green peppercorns roast
- 1 Tbsp. fresh ground green peppercorns pre-sauce
- 2 Tbsp. Worcestershire sauce pre-sauce
- 4 Tbsp. Dijon mustard pre-sauce
- 2 cups heavy cream pre-sauce
- Pan drippings sauce
- 1/4 cup brandy or Applejack sauce
- 1/2 cup beef broth sauce
- 1 Tbsp. chopped parsley
- Salt and pepper to taste
Instructions
- Prepare the tenderloin:
- 1. Tenderloin should be clean of silver skin and extra fat.
- 2. Combine Montreal seasoning, Italian seasoning and 3 tablespoons of ground green peppercorns and coat the roast completely. Wrap tenderloin in bacon. Wrap tightly in plastic wrap or butcher paper and place in the refrigerator for at least 2 hours or up to 2 days.
- Brine peppercorns and pre-sauce:
- 1. Combine 1 tablespoon ground green peppercorns, Worcestershire sauce, Dijon mustard and heavy cream. Prepare up to 2 days ahead and store in the refrigerator.
- Cook the roast:
- 1. Place roast on an oiled rack over a roasting pan. Bake at 375 degrees F (regular oven) for 25 minutes or at 35 degrees F (convection oven) for 16 minutes. Using a meat thermometer, remove with internal temperature of 120 degrees F for rare and 125 degrees F for medium rare.
- 2. Remove roast from pan and rest on an oven-proof platter.
- 3. Place roasting pan over a burner and deglaze with brandy, then beef stock. Scrape ingredients into a large saucepan and reduce over high heat.
- 4. Add pre-sauce and simmer. Reduce over high heat until thick. Finish with chopped parsley.