Tenderloin Rumaki with Bourbon Sauce

By forgetid

Ingredients

• 2/3 cup bourbon
• 1/2 cup packed brown sugar
• 2 T. red wine vinegar
• 1 lb. beef tenderloin, trimmed, cut into 1 1/2 inch chunks, seasoned with kosher salt and black pepper
• 10 strips bacon, halved crosswise
• 20 pieces of scallion, 3 inches long each
• 1/2 cup canned sliced water chestnuts, drained

Details

Servings 20
Adapted from mixingbowl.com

Preparation

Step 1

Preheat oven to 400. Whisk together bourbon, brown sugar and vinegar in a bowl; set aside. Wrap bacon around a chunk of beef, a scallion, and a water chestnut; secure with a toothpick. Coat and large ovenproof sauté pan with nonstick spray. Sauté Rumaki over medium high heat on all sides until brown. Transfer pan to oven, roast 7 to 8 minutes, arrange Rumaki on a serving platter. Pour off drippings from pan and return it to stove top over medium high heat. Deglaze pan with bourbon mixture, simmering until sauce is syrupy, 2 to 3 minutes. Season bourbon sauce with salt and pepper. Pour over Rumaki.