Bacon-Wrapped Beef Tenderloin with Red Wine Sauce

By ldelmas

Note: If you like, feel free to add brined green peppercorns or horseradish to the finished sauce. You could also top the finished tenderloin with Gorgonzola, blue, or goat cheese.

Ingredients

• 1-1/2 cups red wine
• 3 cloves of garlic
• 1-3/4 cups beef broth
• 1-1/4 cups chicken broth
• 2 sprigs fresh thyme
• 1-1/2 Tbsp. tomato paste
• 2 Tbsp. unsalted butter
• 1 Tbsp. flour
• 1 Tbsp. shallots, chopped
• 4 slices center cut bacon
• 4 (1-inch thick) beef tenderloin steaks
• Olive oil

Preparation

Step 1

While the sauce is reducing, tightly wrap one slice of bacon around each steak and secure it with a toothpick. Brush a thin layer of olive oil on both sides of each steak and season with kosher salt and fresh ground pepper.

Remove the sauce from the heat and set aside.

To prepare the steaks, heat a large nonstick skillet over medium-high heat and add the steaks, cooking 2 minutes on each side, or until brown. Remove the steaks from the pan, set the skillet aside, and place the steaks on a baking sheet.

Bake for 4 to 5 minutes, or until your desired degree of doneness, which can be measured with a meat thermometer. For rare steak, cook until the internal temperature reaches 120°F; for medium rare, 125°F; for medium, 130°F.

Remove any extra grease from the skillet to sear the steaks then add 1 Tbsp. of butter and the shallots. Sauté over medium heat until the shallots soften.

Add the flour and stir until combined. Add the sauce to the skillet and bring to a simmer; stir until thickened. Remove the garlic cloves and thyme and whisk in the remaining 1 Tbsp. of butter.

Remove the toothpicks from the steaks, plate them, then spoon some of the sauce over each. Serve.