Bacon Wrapped Beef Tenderloin with Green Peppercorn Cream Sauce
Recipe GLPR6ecf12a8794d3d
A stunning centerpiece featuring a 4-pound beef tenderloin wrapped snugly in applewood smoked bacon, seared until golden, then roasted to a tender medium-rare. The meat rests while you prepare a silky peppercorn sauce built from the pan drippings, caramelized shallots and garlic, briny green peppercorns, a splash of whiskey, beef stock, and finished with cold butter for richness and elegance.
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Ingredients
1 pound Applewood smoked bacon, thin sliced
4 pounds Beef tenderloin
2 teaspoons Kosher salt
1 tablespoon Freshly cracked black pepper
to taste Canola oil
2 Garlic cloves, minced
1 Shallot, large, minced
¼ cup Green peppercorns in brine, drained
½ cup Whiskey, such as Jack Daniel's
1 cup Low-sodium beef stock
½ cup Heavy cream
4 tablespoons Unsalted butter, chilled and cut into pieces
Directions
Lay two overlapping sheets of plastic wrap on a clean work surface. Arrange the bacon slices vertically on the plastic, slightly overlapping each slice from left to right to form a rectangular base. Season the beef tenderloin evenly with 2 teaspoons of kosher salt and 1 tablespoon of cracked black pepper. Place the seasoned tenderloin horizontally across the bacon strips near the bottom edge. Using the plastic wrap, tightly roll the bacon around the tenderloin, twisting the ends of the plastic to form an even cylindrical log. Refrigerate for 1 hour to allow the bacon to set and adhere firmly to the beef.
Preheat your oven to 375 degrees Fahrenheit.
Heat a large cast-iron skillet or roasting pan over high heat. Lightly coat the bottom with canola oil. Remove the beef from the refrigerator and discard the plastic wrap. Place the roast seam-side down in the hot pan and sear until golden brown on all four sides, about 4 to 5 minutes per side. Transfer the entire pan to the preheated oven and roast for approximately 30 minutes, until an instant-read thermometer inserted into the thickest part reads 135 degrees Fahrenheit for medium-rare. Remove from the oven, transfer the roast to a serving platter, and let rest for 10 minutes before slicing into half-inch-thick pieces.
While the beef rests, place the same pan used for searing over medium heat. Pour off all but 2 to 3 tablespoons of the fat remaining in the pan. Add the minced garlic and shallot, season lightly with salt, and sauté until caramelized and fragrant, about 2 to 3 minutes. Stir in the drained green peppercorns and mix well. Remove the pan from the heat and carefully pour in the whiskey (you may ignite it for a flambé effect if desired). Return the pan to medium heat and let the liquid reduce until nearly all the whiskey has cooked away. Pour in the beef stock and heavy cream, bring to a gentle simmer, and cook for 2 to 3 minutes to allow the flavors to meld. Remove from heat, add the cold butter cubes, and swirl gently until they dissolve into the sauce. Taste and season with additional salt if needed. Pour the warm sauce over the sliced bacon-wrapped tenderloin and serve immediately.
