Bacon-Wrapped Tenderloin with Caramelized Shallots and Cranberry-Port Jus
PREP 40 MIN | TOTAL 1 HOUR 35 MIN | MAKES 8 SERVINGS
|
|
Ingredients
1/4 cup 1/4 cup 750 g, about 25 4-1/2 tsp 1 tbsp 1 tbsp 1/8 tsp 2 kg 9 to 12 slices FOR JUS: 1/2 cup 1/2 cup |
grainy Dijon mustard horseradish shallots olive oil red-wine vinegar brown sugar salt fillet of beef tenderloin, trimmed bacon port frozen cranberries |
Instructions
Nutrition
Calories 481, Protein 48 g, Carbohydrates 16 g, Fat 23 g, Fibre 2 g, Sodium 402 mg
- Preheat oven to 500F. Set a rack in a roasting pan. Stir mustard with horseradish in a small bowl. Set aside.
- Peel shallots and trim off the roots. Cut larger shallots in half. Place in a medium bowl. Add olive oil, vinegar, sugar and salt. Season with pepper. Toss to coat.
- Pat meat dry with paper towels. Remove any string around filet. Spread mustard mixture all over meat. Drape bacon over tenderloin in an overlapping criss-cross pattern. Tuck bacon underneath tenderloin so it goes all the way around the beef. Transfer to rack in roasting pan. Add shallots to roasting pan.
- Roast in centre of oven for 20 min. Stir shallots. Reduce heat to 300F. Continue roasting until a thermometer inserted into the thickest part of the roast reads 145F for medium-rare, 40 to 45 more min. Transfer meat to a cutting board and cover with foil. Transfer shallots into a serving dish.
- Set roasting pan directly over 2 burners on medium-high. Add port and cranberries. Bring mixture to a boil, stirring frequently, mashing cranberries when tender, 3 to 5 min. Jus should measure about 2/3 cup. Top mixture off with hot water to make a full cup.
Nutrition
Calories 481, Protein 48 g, Carbohydrates 16 g, Fat 23 g, Fibre 2 g, Sodium 402 mg
