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Bake & Roast

David Turin's Bacon Wrapped Herb & Pepper Crusted Beef Tenderloin
Ingredients
4 lb. Angus beef tenderloin roast (roast)
8-10 slices bacon (roast)
1 1/2 tsp. Montreal steak seasoning (roast)
1 1/2 tsp. dried Italian seasoning blend (roast)
3 Tbsp. fresh ground green peppercorns (roast)
1 Tbsp. fresh ground green peppercorns (pre-sauce)
2 Tbsp. Worcestershire sauce (pre-sauce)
4 Tbsp. Dijon mustard (pre-sauce)
2 cups heavy cream (pre-sauce)
Pan drippings (sauce)
1/4 cup brandy or Applejack (sauce)
1/2 cup beef broth (sauce)
1 Tbsp. chopped parsley
Salt and pepper, to taste
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David Turin's Bacon Wrapped Herb & Pepper Crusted Beef Tenderloin

David Turin's Bacon Wrapped Herb & Pepper Crusted Beef Tenderloin

David Turin's Bacon Wrapped Herb & Pepper Crusted Beef Tenderloin
  • Servings:Makes 8
  • Prep Time:120 minutes
  • Cook Time:60 minutes
directions
Prepare the tenderloin:
1. Tenderloin should be clean of silver skin and extra fat.
2. Combine Montreal seasoning, Italian seasoning and 3 tablespoons of ground green peppercorns and coat the roast completely. Wrap tenderloin in bacon. Wrap tightly in plastic wrap or butcher paper and place in the refrigerator for at least 2 hours or up to 2 days.
Brine peppercorns and pre-sauce:
1. Combine 1 tablespoon ground green peppercorns, Worcestershire sauce, Dijon mustard and heavy cream. Prepare up to 2 days ahead and store in the refrigerator.
Cook the roast:
1. Place roast on an oiled rack over a roasting pan. Bake at 375 degrees F (regular oven) for 25 minutes or at 35 degrees F (convection oven) for 16 minutes. Using a meat thermometer, remove with internal temperature of 120 degrees F for rare and 125 degrees F for medium rare.
2. Remove roast from pan and rest on an oven-proof platter.
3. Place roasting pan over a burner and deglaze with brandy, then beef stock. Scrape ingredients into a large saucepan and reduce over high heat.
4. Add pre-sauce and simmer. Reduce over high heat until thick. Finish with chopped parsley.
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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