Christmas Eve Beef Tenderloin

By kgl1255

From Tom

Ingredients

• Herb Oil:
• 3 lb center-cut beef tenderloin (112lb per person)
• 2 carrots roughly chopped
• 1 onion roughly chopped
• 2 celery stalks roughly chopped
• 3 cups red wine
• smokey bacon strips (enough to cover top of tenderloin- about I strips for 3 lbs)
• 1 cup beef demigloss or rich beef stock
• 1/4 cup olive oil
• 2 tbsp. butter
• 3 rosemary stems
• 10 sage leaves
• 8-10 thyme sprigs
• 1/4 cup olive oil

Details

Servings 6

Preparation

Step 1

Turn oven on to 375. Place roasting pan on stove-top burner on high.
Add olive oil and heat. Spread herb oil, including chopped herbs, all over beef tenderloin. Add tenderloin to
roasting pan and brown on all sides.
Remove beef, set aside. Add vegetables to
roasting pan and sautee'well. About 5 minutes. Rub more herb oil over beef and cover
beef with bacon strips (top only). Return beef to roasting pan and add 3 cups wine.
Cover with tin foil and place in center of oven. Cook beef for at least 30 minutes.
Start checking at 2S-minutes with an instant read meat thermometer.. 130- rare, 135- medium rare,
140 -medium.
NOTE: remove beef from oven at 130 and let rest, covered with tin. lt will
finish cooking for at least 15-20 minutes after it's been removed. So, for medium-rare,
remove from oven at 128-130.

Return roasting pan to stove-top and turn burner to high. Boil remaining ingredients,
scrapping any bits from bottom. Add 1 cup demigloss or beef stock and 2 tbs butter. Let
boil until reduced by 1/2.
Strain vegetables from gravy and serve in gravy bowl or seperate bowl from beef. Remove bacon from beef and slice into individaul portions and
serve on platter.