Bacon Wrapped Beef Tenderloin With Madeira Recipe

Ingredients for Bacon Wrapped Beef Tenderloin With Madeira

• Beef Tenderloin
• Fresh Ground Pepper
• 5 teaspoons salt
• Fresh Flat Leaf Parsley
• Fresh Rosemary
• Fresh Thyme Leave
• 12-16 slices bacon
• Shallot
• Shiitake Mushrooms
• Oyster Mushrooms
• Madeira Wine
• 1/2 cup beef broth
• Beef Consomme
• Unsalted Butter
• Fresh Herb

How to Make Bacon Wrapped Beef Tenderloin With Madeira

1. Preheat oven to 400°F (200°C).
2. Cut beef tenderloin in half crosswise. Each piece should weigh approximately 1.5-2 lbs.
3. Season both pieces generously with 2 1/2 teaspoons salt and 2 1/2 teaspoons freshly ground black pepper.
4. In a small bowl, combine 1/2 cup chopped fresh parsley, 1 tablespoon chopped fresh rosemary, and 3 tablespoons chopped fresh thyme.
5. Rub the herb mixture evenly over both pieces of beef tenderloin.
6. Fold the narrow end of each tenderloin piece under to create a more uniform thickness.
7. Wrap each tenderloin tightly with 6-8 slices of bacon, securing at 1-inch intervals with kitchen twine.
8. Heat 1 tablespoon olive oil in a large, oven-safe skillet (cast iron is ideal) over medium-high heat.
9. Sear the beef tenderloins in batches, searing all sides until nicely browned (about 8-10 minutes total).
10. Remove beef from skillet, reserving 2 tablespoons of drippings in the pan.
11. Place the beef tenderloins on a rack in a large roasting pan.
12. Roast for 40-50 minutes, or until a meat thermometer inserted into the thickest part registers 140-160°F (60-71°C) for medium-rare to medium doneness.
13. Remove the tenderloins from the oven and transfer to a serving platter. Tent loosely with aluminum foil and let rest for 10 minutes before slicing.
14. Meanwhile, prepare the Madeira sauce:
15. Add 1/2 cup finely chopped shallots and 1 cup sliced cremini mushrooms to the reserved pan drippings. Add remaining 1 tablespoon of thyme.
16. Cook for 3 minutes, stirring occasionally, until softened.
17. Pour in 1/2 cup Madeira wine (or dry cooking sherry) scraping up any browned bits from the bottom of the pan.
18. Stir in 1/2 cup beef broth and 1/4 cup beef consommé. Bring to a boil.
19. Reduce heat and simmer for 2 minutes, or until slightly thickened.
20. Remove from heat and stir in the remaining 1/2 teaspoon black pepper, remaining 1/2 cup chopped parsley, and 2 tablespoons butter. Whisk until the butter is melted and the sauce is smooth.
21. Remove the twine from the beef tenderloin.
22. Slice the tenderloin into 1/2-inch thick slices.
23. Arrange the sliced beef on a serving platter and spoon the Madeira sauce generously over top.
24. Garnish as desired (fresh parsley sprigs are beautiful!).
25. Serve immediately and enjoy!