Guy Fieri and His Dad Cook Bacon Wrapped Beef Tenderloin | Guy's Big Bite | Food Network
Guy Fieri and his dad make a delicious sauce with green peppercorns to complement their tender bacon-wrapped tenderloin!
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Bacon Wrapped Beef Tenderloin
RECIPE COURTESY OF GUY FIERI
Level: Intermediate
Total: 2 hr
Prep: 15 min
Inactive: 1 hr
Cook: 45 min
Yield: 6 to 8 servings
Ingredients
Beef Tenderloin:
1 pound thin sliced applewood smoked bacon
One 4-pound beef tenderloin
2 teaspoons kosher salt
1 tablespoon freshly cracked black pepper
Canola oil
Peppercorn Sauce:
2 cloves garlic, minced
1 large shallot, minced
1/4 cup drained green peppercorns in brine
1/2 cup whiskey, such as Jack Daniel's
1 cup low-sodium beef stock
1/2 cup heavy cream
4 tablespoons unsalted butter, chilled and cut into pieces
Kosher salt
Directions
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.
Cook’s Note
Serving suggestion: cabernet sauvignon
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Guy Fieri and His Dad Cook Bacon Wrapped Beef Tenderloin | Guy's Big Bite | Food Network
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Watch Rachael show you how to make beef tenderloin stuffed with garlic, walnuts, herbs + blue cheese.
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#shorts #pasta
No, it doesn't need any cream or garlic, my friends!! This is the original recipe for Fettuccine alfredo.
1lbs Fettuccine pasta
6.5 oz parmigiano reggiano
10 tbsp unsalted water
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Love & Best Dishes: Lobster-Stuffed Beef Tenderloin Recipe, featuring Helping a Hero
Lobster-Stuffed Beef Tenderloin Recipe, featuring Helping a Hero - Meredith Iler shares how to make beef tenderloin stuffed with lobster for an easy fancy dinner recipe at home!
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Stuffed Beef Tenderloin on the Charcoal Grill! ???? ???? ????
There are some many classics this time of year that it is hard not to switch things up. That is what we did for this Stuffed Beef Tenderloin recipe cooked on the Oklahoma Joes Judge Charcoal Grill. Filleted open and lathered with a Horseradish Garlic Paste, we grilled this guy over the fire until it was medium rare perfection. Served with a side of Chipotle Beef Sauce for dipping, it is an awesome twist for this #grilllingseason.
Recipe:
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How To Make Surf & Turf - Father's Day Filet Mignon and Lobster Tail
Happy Father's Day Everyone! This is the perfect meal for that special someone in your life (or to make to enjoy for yourself if he's acting up! lol) Enjoy! (Ingredients list below!)
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Shopping List:
Filet Mignon (or whatever steak you prefer)
8-10oz Lobster Tail
Asparagus
Center Cut Bacon
Butter
Rosemary, Thyme, Garlic
1 lemon
paprika
garlic paste
smoked paprika
salt, pepper, garlic, onion powder, Old Bay
Directions:
Bacon Wrapped Asparagus - Cut the ends off asparagus and wrap in center cut bacon. Season to taste and bake at 425 degrees for about 10 minutes or until bacon becomes crispy.
Lobster Tail: Cut down the back of the lobster tail and loosen the meat up. Lay meat on top of the shell and season. Melt butter and mix with garlic paste, paprika, and lemon juice. Brush the melted butter on the lobster tail and bake at 425 for 10-15 minutes or until lobster is cooked thru (145 degrees)
Filet Mignon:
Allow steak to come up to room temperature before cooking. Season with salt, pepper, garlic, onion powder. Get skillet smoking hot and add high smoke point cooking oil. Lay the steak into the skillet and press down for maximum surface area contact. Sear on one side 90 seconds to 2 minutes or until a crust is formed. Flip and sear the edges. Reduce heat to medium and add butter, herbs, and garlic, and baste. Place in 425 degree oven until steak reaches desired internal temperate. (3-8 minutes depending on preference)