David Venables Bacon Wrapped Beef Tenderloin With Red Wine Sauce Recipe 465

BEEF TENDERLOIN WITH RED WINE GLAZE

Steps:

• Preheat oven to 400 degrees F.
• For the cippolini onions: Slice off the root end of the cippolinis. Put the cippolinis on a sheet pan and bake for 10 minutes in their skins. Remove from the oven, allow to come to room temperature, peel and reserve.
• For the beef tenderloin: Tie the beef tenderloin and season it generously with salt and pepper. Heat a large skillet over medium-high heat. Add the olive oil, then the tenderloin. Sear in the skillet on all sides, about 2 minutes per side. Arrange the onions, garlic, thyme and carrots around the beef and add 2 tablespoons butter. Transfer to the oven and roast until the internal temperature registers 125 degrees F, about 15 minutes.
• Remove the tenderloin from the skillet and let rest. Add 1 cup each of the beef stock and wine to the vegetables, along with the cippolini onions, and bring to a simmer, basting the vegetables occasionally. Cook until the liquid begins to reduce and thicken, about 15 minutes. Remove and reserve the carrots and cippolini onions and strain the liquid into a clean medium saucepan.
• Add the remaining beef stock and red wine to the liquid in the saucepan and cook over medium-high heat until it reaches a glaze-like consistency, 10 to 15 minutes. Reduce the heat and, while whisking, add remaining 2 tablespoons of butter. Whisk until the butter is fully absorbed and the glaze has a nice sheen. Season with salt and pepper.
• Cut tenderloin in half and submerge each piece in the red wine glaze, coating well. Remove beef, take off string and slice into 1-inch pieces. Arrange sliced beef on a platter and top with the reserved carrots, cippolini onions and watercress.

BEEF TENDERLOIN WITH QUICK RED WINE PAN SAUCE

Steps:

• Remove the tenderloin from the refrigerator 1 hour prior to cooking.
• On the tail end of the tenderloin, about a third of the way from where it begins to taper, make an incision almost all the way through the beef. Fold the tail onto the larger portion to make an even cylinder throughout. Use ten to twelve 8-inch pieces of butcher's twine to tie the tenderloin crosswise every 3/4 to 1 inch. This will help it to keep its shape and cook evenly.
• Preheat the oven to 225 degrees F.
• Pat the tenderloin dry. Brush with 1 tablespoon of the olive oil and season heavily with salt and pepper all around. Put the remaining 3 tablespoons olive oil in a cast-iron pan over medium-high heat. When hot, add the beef and sear on all sides until a nice crust is formed, 1 to 2 minutes per side. Add the thyme, garlic and 3 tablespoons of the butter to the pan. Once the butter is melted, use a spoon to baste the beef with the herb and garlic infused butter for 30 seconds.
• Transfer the beef to a rack on a baking sheet, spoon over 2 tablespoons of the herb and garlic butter mixture from the cast-iron pan (reserve the pan) and roast until the internal temperature of the thickest part reaches 120 degrees F (for medium rare), 1 to 2 hours, depending on the size of the tenderloin. Cover the beef with foil and rest for 15 minutes.
• Add the shallots to the remaining herb and garlic butter mixture in the cast-iron pan and sweat over medium heat until translucent, 3 to 5 minutes. Deglaze with the red wine and reduce until almost dry, 5 to 8 minutes. Add the beef stock, bring to a simmer and reduce by half, 10 to 15 minutes.
• Meanwhile, thoroughly mix the remaining 2 tablespoons butter with the flour in a small bowl.
• Reduce the heat to low and slowly whisk in the butter and flour mixture bit by bit, until the sauce reaches the desired consistency. Serve with the perfectly roasted beef.

DAVID VENABLE'S BACON-WRAPPED BEEF TENDERLOIN WITH RED WINE SAUCE RECIPE - (4.6/5)

Steps:

• Preheat the oven to 450°F. To prepare the sauce, combine the first five ingredients in a medium-sized saucepan and then whisk in the tomato paste. Bring ingredients to a simmer over medium heat and continue to simmer until the liquid is reduced by half. While the sauce is reducing, tightly wrap one slice of bacon around each steak and secure with a toothpick. Brush a thin layer of olive oil on both sides of each steak and season with kosher salt and fresh ground pepper. Remove the sauce from the heat and set aside. To prepare the steaks, heat a large nonstick skillet over medium-high heat and add the steaks, cooking 2 minutes on each side or until brown. Remove the steaks from the pan, set the skillet aside, and place the steaks on a baking sheet. Bake for 4-5 minutes, or until your desired degree of doneness, which can be measured with a meat thermometer. For rare steak, cook until the internal temperature reaches 120°F; for medium rare, 125°F; for medium, 130°F. Remove any extra grease from the skillet to sear the steaks then add 1 Tbsp of butter and the shallots. Sauté over medium heat until the shallots soften. Add the flour and stir until combined. Add the sauce to the skillet and bring to a simmer; stir until thickened. Remove the garlic cloves and thyme and whisk in the remaining 1 Tbsp of butter. Remove the toothpicks from the steaks, plate them, then spoon some of the sauce over each.

BEEF TENDERLOIN WITH RED WINE, ANCHOVIES, GARLIC AND THYME

Steps:

• In a large, heavy-bottomed Dutch oven or pot in which the beef will fit comfortably (the two pieces mustn't touch each other, and no scrunching at the ends), heat 2 tablespoons butter and 1 tablespoon oil over lowish heat. Add the shallots, sprinkle with a little salt, and sauté until soft and transparent but in no way coloring, about 5 minutes. Add the thyme and give 2 more minutes, stirring, then add the garlic and push about the pot.
• Add the anchovies and cook until they've started fusing with the oniony, buttery, oily mess in the pot. Transfer this shallot mixture to a bowl for a minute so you can brown the meat.
• Add the remaining 1 tablespoon oil to the pot and turn up the heat. Pat the beef dry and season it all over with salt and pepper. Sear the beef on all sides, sprinkling with the sugar as you do so, till you've got a good crusty exterior. Add the brandy, let it bubble up a bit, then pour in the wine.
• Return the shallot mixture to the pot. Lower the heat and turn the meat over. Give everything a good stir to make sure the shallots, garlic and so on are not burning or sticking. Cover and cook for 10 minutes - the meat is braising, frying and steaming all at the same time; as it cooks it breathes in flavor.
• Uncover, peek in, prod or poke. If the meat is springy, it's rare; springy but with some resistance, medium-rare to medium. Turn the meat over, cover again, and leave for another 5 to 10 minutes, depending on your findings and taste. When the meat is almost as you like it, transfer it to a cutting board (it will cook a little more as it rests) and get on with the sauce. And you can do all this before you sit down for the first course.
• Fish out the garlic from the pot with a spoon. Then turn up the heat and let the sauce bubble up a good bit, and taste, adding salt, if needed, and pepper. You may want to add some water. Take off the heat, but warm up before serving, at which time you should first pour into it the meat juices that have run out of the cooked beef as it stands and whisk in the remaining chilled, diced butter.
• Carve the beef, arrange on a large, warmed platter, and surround with arugula. Drizzle over some of the sauce, leaving the rest in a sauce boat or pitcher for people to pour for themselves.

BEEF TENDERLOIN WITH RED WINE SAUCE

Steps:

• Place unpeeled potatoes in microwave-safe large bowl.
• Cover with vented plastic wrap, and microwave on high 8-10 minutes, or until fork-tender.
• Meanwhile, in 12-inch skillet, heat oil on medium-high until very hot.
• Sprinkle steaks with 1/8 t salt and 1/8 t freshly ground black pepper to season both sides.
• Add steaks to skillet; reduce heat to medium, and cook 8 minutes for medium-rare or until desired doneness, turning over once.
• Place potatoes and steaks on 2 dinner plates; cover with foil to keep warm.
• To drippings in skillet, add shallot and cook on medium 1-2 minutes or until browned, stirring constantly.
• Add wine and heat to boiling on high; boil 1 minute or until sauce is slightly reduced.
• While preparing wine sauce, place frozen peas and 3 T water in microwave-safe small bowl, and cover with vented plastic wrap.
• Microwave on high 4 minutes; drain.
• To serve, crush potatoes with fork so they split, but do not mash.
• Drizzle with margarine, and sprinkle with 1/4 t salt and 1/8 t freshly ground black pepper.
• Spoon wine sauce over steaks.
• Sprinkle parsley on potatoes.
• Serve peas with steaks and potatoes.