Bacon-wrapped Tenderloin

Servings: 6 people

Author: Lorena Salinas from Cravings Journal

Prep Time:
20 minutes

Cook Time:
30 minutes

Total Time:
50 minutes

Main Course

sauce bacon Reduction Wine tenderloin red wine balsamic bacon-wrapped filet

Instructions

1 Cut off the thin ends of the tenderloin/filet to keep the most cylindrical part
of it. This cut is called a Chateaubriand. The rest you can freeze to make
recipes that need sliced or chopped beef.
2 In a bowl, mix the mustard, brown sugar, rosemary, salt and pepper. Paint the
chateaubriand with the mixture all around and on the edges.
3 On a board, lay the bacon slices one next to the other, overlapping them because
they lose some volume in the oven.
4 Place the beef at the centre and wrap it with the bacon. Flip it so that the
seam where the bacon meets is at the bottom and place it on an oven-safe dish or
baking tray lined with baking paper.
5 Roast in a preheated oven at 220°C/430°F for 20-30 minutes. If you have a meat
thermometer and you want yours to look like mine, the internal temperature at
the centre should be 52°C/125°F when you remove it from the oven. If you like it
more cooked it should be 54°C/130°F and if you like it less then it's
52°C/125°F.
6 Remove the beef from the oven and let it rest for 10 minutes before slicing. To
prevent it from cooling off you can cover it with aluminium foil.
7 Place the wine, vinegar and brown sugar in a pan or saucepan and make it boil
over medium-high heat until it has ¼ of the original volume.
8 Add the butter and mix using a whisk. Also, add salt and pepper to taste.