Bacon-Wrapped Beef Tenderloin With Madeira

Jun 09, 2023June 9, 20230 4
Bacon-Wrapped Beef Tenderloin With Madeira
in Main

Prep

30 min

Cook

1 hr 15 min

Ready In

1 hr 45 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

6 - 6 1/2 lbs beef tenderloin , trimmed
1 tablespoon fresh ground pepper , divided
1 1/2 teaspoons salt
1/2 cup chopped fresh flat-leaf parsley , divided
1/4 cup chopped fresh rosemary
1/4 cup fresh thyme leave , divided
1 lb sliced bacon ( about 20 slices )
1/3 cup minced shallot
7 ounces shiitake mushrooms , stems removed and sliced
7 ounces oyster mushrooms , stems removed and sliced
1 cup madeira wine
14 ounces beef broth
10 1/2 ounces beef consomme , undiluted
3 tablespoons unsalted butter
fresh herb , for garnish

Nutrision Information

Servings Per Recipe
12
Calories
558
Sugar
1g
Fat
33g
Bacon-wrapped beef tenderloin with Madeira is a classic dish that is perfect for a special occasion or a weekend dinner. The tenderloin is seasoned with fresh herbs and wrapped in bacon to create a juicy and flavorful piece of meat. The Madeira wine adds richness and depth to the sauce, which is made by combining beef broth and consommé with the pan drippings. This dish is perfect for impressing dinner guests or as a special treat for yourself.

Instructions

1.Preheat oven to 375°F.
2.Season beef tenderloin with salt and pepper and sprinkle with 1/4 cup parsley, rosemary, and 2 tablespoons thyme, pressing herbs to adhere.
3.Starting at 1 end of tenderloin and overlapping slightly, wrap bacon slices around beef to cover. Tie tenderloin with kitchen twine at 1 1/2-inch intervals to secure bacon.
4.Heat an ovenproof roasting pan over high heat. Add beef to pan; cook 10 minutes or until browned on all sides, turning frequently. Remove beef from pan. Add shallots, mushrooms, and remaining 2 tablespoons thyme; cook 2 minutes or until mushrooms are browned and tender.
5.Add Madeira to pan; cook 3 minutes or until liquid is reduced by half, stirring occasionally. Stir in broth and consommé. Return beef to pan. Bake at 375°F for 45-55 minutes or until a thermometer inserted into the thickest portion registers 135°F for medium-rare or until desired degree of doneness. Place beef on a platter, and let stand for 10 minutes.
6.Place pan over medium heat; bring sauce to a boil. Cook 15 minutes or until reduced to 1 1/2 cups. Remove from heat; stir in butter. Cut twine from beef; slice beef. Serve with sauce and remaining 1/4 cup parsley, garnished with fresh herbs if desired.

PROS

Beef tenderloin is a lean, flavorful cut of meat that is perfect for a special occasion or a weekend dinner.

The dish is wrapped in bacon, adding extra flavor and a crispy texture.

Madeira is a fortified wine that adds a rich and deep flavor to the sauce.

CONS

As with most red meat dishes, this recipe is high in calories and fat.

It may not be suitable for individuals with specific dietary restrictions, such as those with heart disease or high cholesterol.

The recipe requires some preparation and cooking time.

HEALTH & BENEFITS

Beef tenderloin is a good source of protein, iron, and B vitamins, which are important for energy and overall health.
The dish contains mushrooms, which are low in calories and high in fiber and antioxidants.
Madeira wine, when consumed in moderation, may have potential health benefits due to its antioxidant content.

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