Guy Fieri and His Dad Cook Bacon Wrapped Beef Tenderloin | Guy’s Big Bite | Food Network

Man Fieri and his father make a tasty sauce with to match their tender -wrapped tenderloin!
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Bacon Wrapped Beef Tenderloin
RECIPE COURTESY OF MAN FIERI
Level: Intermediate
Overall: 2 hr
Preparation: 15 minutes
Inactive: 1 hr
Prepare: 45 min
Yield: 6 to 8 portions

Ingredients

Beef Tenderloin:

1 pound thin sliced applewood smoked bacon
One 4-pound beef tenderloin
2 teaspoons kosher salt
1 tablespoon freshly split black pepper
Canola oil

Peppercorn Sauce:

2 cloves garlic, minced
1 large shallot, minced
1/4 cup drained pipes in brine
1/2 cup scotch, such as Jack Daniel's.
1 cup low-sodium beef stock.
1/2 cup heavy cream.
4 tablespoons unsalted butter, cooled and cut into pieces.
Kosher salt.

Instructions.

For the tenderloin: Start by positioning a large sheet of cling wrap on a tidy bench top (use 2 overlapping sheets if you have to). In the center of the plastic, lay the bacon slices vertically, a little overlapping one another, working from delegated right. Spray the tenderloin with the salt and pepper. Location the beef tenderloin horizontally across the strips of bacon (along the bottom of the rectangular shape of bacon). Roll up the plastic and bacon around the beef so it is covered tightly and equally. Twist completions of plastic to tighten and form the meat into an even log shape. Place in the fridge to firm up for 1 hour so the bacon adheres 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. Get rid of the beef from the fridge and dispose of the plastic. Location the roast seam-side down in the pan and brown on all 4 sides, 4 to 5 minutes per side. When entirely browned, position the entire pan in the oven and roast for about thirty minutes (an instant-read thermometer need to sign up 135 degrees F for medium-rare). When done, eliminate from the oven and move the roast to a platter to rest before slicing into 1/2-inch-thick slices.

For the peppercorn sauce: Set the pan utilized for the beef over medium heat. Dispose of all however 2 to 3 tablespoons of fat from the pan, and then include the garlic and shallots. Season with some salt and saute up until caramelized, 2 to 3 minutes. Then add the green peppercorns. Mix well, and after that eliminate the pan from the heat and thoroughly add the bourbon (you can flambe if you like here by firing up the alcohol in the pan). Return the pan to the heat and down until just about all the liquid has actually minimized prior to including the beef stock and whipping cream. Give a simmer and to enable tastes to meld, 2 to 3 minutes. Eliminate 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.

Cook's Note.

Serving idea: cabernet sauvignon.

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Person Fieri and His Dad Cook Bacon Covered Beef Tenderloin|Guy's Big Bite|Food Network.

Guy Fieri and His Dad Cook Bacon Wrapped Beef Tenderloin | Guy's Big Bite | Food Network

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