Beef Filets Wrapped In Bacon Recipe 465

Steps:

• Place six bacon strips at a time, on a microwave-safe plate lined with paper towels. Cover with another paper towel; microwave on high for 2-3 minutes or until partially cooked. , In a small bowl, combine the sage, rosemary, savory, pepper and salt; rub over steaks. Wrap two strips of bacon around sides of steaks and secure with toothpicks., Broil 3-4 in. from the heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Discard toothpicks.

Steps:

• Preheat the oven to 450 degrees F.
• Generously salt and pepper both sides of the steak. Wrap the steak with the bacon and secure with a toothpick.
• Heat an ovenproof skillet over medium-high heat. Add the butter and olive oil. When melted, add the steak to the skillet and sear on both sides until a really nice color, about 1 minute per side.
• Remove the skillet from the stovetop and place into the oven to finish cooking. Cook until medium rare, 7 to 10 minutes. Remove from the oven and allow to rest for 5 minutes before serving.

Steps:

• For the tenderloin: Begin by placing a large sheet of plastic wrap on a clean bench top (use 2 overlapping sheets if you have to). In the center of the plastic, lay the bacon slices vertically, slightly overlapping one another, working from left to right. Sprinkle the tenderloin with the salt and pepper. Place the beef tenderloin horizontally across the strips of bacon (along the bottom of the rectangle of bacon). Roll up the plastic and bacon around the beef so it is wrapped tightly and evenly. Twist the ends of plastic to tighten and form the meat into an even log shape. Place in the refrigerator to firm up for 1 hour so the bacon sticks to the beef and the roast retains its nice even shape.
• Preheat the oven to 375 degrees F.
• Set a large cast-iron pan (or roaster) over high heat and coat lightly with canola oil. Remove the beef from the fridge and discard the plastic. Place the roast seam-side down in the pan and brown on all four sides, 4 to 5 minutes per side. When completely browned, place the whole pan in the oven and roast for about 30 minutes (an instant-read thermometer should register 135 degrees F for medium-rare). When done, remove from the oven and transfer the roast to a platter to rest before slicing into 1/2-inch-thick slices.
• For the peppercorn sauce: Set the pan used for the beef over medium heat. Discard all but 2 to 3 tablespoons of fat from the pan, and then add the garlic and shallots. Season with some salt and saute until caramelized, 2 to 3 minutes. Then add the green peppercorns. Mix well, and then remove the pan from the heat and carefully add the whiskey (you can flambe if you like here by igniting the alcohol in the pan). Return the pan to the heat and cook down until just about all the liquid has reduced before adding the beef stock and heavy cream. Bring to a simmer and cook to allow flavors to meld, 2 to 3 minutes. Remove from the heat and add the cold butter cubes, swirling as they dissolve. Taste and, if needed, season with more salt. Serve with the slices of bacon wrapped tenderloin.

Steps:

• Place 2 overlapping sheets of plastic wrap that are a few inches longer than the tenderloin on a work surface. Place the roast in the center of the plastic wrap. Season with salt and pepper; sprinkle the rosemary. Cooking note: Most tenderloins this size are tied with butcher's twine. Remove the twine before seasoning the roast and wrapping it in the bacon. Starting at one end, wrap a bacon slice around the roast, tucking the ends under. (If the slice is especially long, continue to wrap it around the roast, starting another slice where the previous one ended.) Use the remaining slices to finish wrapping the roast, overlapping each slightly. Pull up the plastic wrap around the roast to cover it completely and to ho ld the bacon in place. Transfer to a large baking sheet and refrigerate for at least 1 hour. Preheat the oven to 425 degrees F. Lay the roast on a large cutting board; remove the plastic wrap and cut the roast crosswise down the middle into 2 equal pieces. Add the oil to a large cast iron skillet and warm it over medium heat. Add one of the wrapped tenderloins, seam side down ... ... and sear for about 5 minutes or until the bacon is browned and much of the fat is rendered. Using tongs, gently turn the tenderloin over and sear the other side for 5 minutes or until the bacon is browned. Then turn and sear on the remaining 2 sides until all the bacon is browned and much of the fat is rendered. Cooking note: The bacon will not brown and crisp much more after you put the tenderloin into the oven to finish cooking. So, brown thoroughly at this stage, but without allowing the bacon to burn. Use tongs to turn the roast and keep adjusting the heat. You want the bacon to sizzle, so that it browns fairly quickly without burning. When it's fully browned the roast will look like this ... Transfer the tenderloin to a large roasting rack set over a roasting pan. Pour off all but about 1 tablespoon of the fat in the skillet. (You can pour it into a jar, as our grandmother's did, to save for later use. Be sure to refrigerate.) Set the skillet over medium heat and add the remaining tenderloin, seam side down. Repeat the browning process. Transfer the tenderloin to the roasting rack alongside the other roast, and place in the preheated oven. Roast each until an instant-read thermometer inserted into the center registers 130 to 135 degrees F for medium rare, 20 to 25 minutes. Let the roasts rest, loosely covered with foil, about 10 minutes before carving. To carve, transfer the roasts to a carving board and cut into slices each about 1-inch thick ...