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Another great beef tenderloin dinner

February 12, 2012 by Mary Frances 19 Comments

Beef tenderloin is actually the perfect weeknight entertaining choice. For a special dinner, it’s big, it’s fancy and it’s quick and easy. My Mother used to always say, “Make a roast, Mary. It’s easy!” And you know, she was right.

So, remember, it’s always about the ingredients and their quality. So as long as you’re spending money on a tenderloin, get the best that you can. My butcher, Bob, at Esposito’s, has the best! His man, Solomon, did a spectacular job trimming and tying this piece of meat. See how even it is all the way through. These butchers take enormous pride in their job and it certainly shows. (They’re located at 38th Street and 9th Avenue.)

Now I don’t think I’ve told you, but we’re moving our offices (I do have another day job running a brand design and marketing communications firm) down to TriBeCa so I’ve been a little off this week and I will be until the end of the month. We’ve been in our current space for 10 years and accumulated way too much stuff. I promise I’ll get back on track when this is all over. But we’re very excited about our new space!

Back to the dinner party I had this past Thursday night. I made up this recipe as a combination of what I made on Christmas day and what I used to make years and years ago from, believe it or not, Joy of Cooking! I received this cookbook from my sewing teacher, the wonderful Mrs. Mellor, at a bridal shower 30 years ago!! (OMG) My Mom was so afraid that I would be a tomboy and useless wife, and because I went to Catholic school, we were not taught home economics, so she coerced the woman who taught sewing at the public high school to give me private lessons one summer, in order for me to learn how to sew. Mrs. Mellor was a wonderful woman with an infectious laugh, twinkling eyes and everything was always okay with her, even if you really screwed up – she would fix it. She ended up making all of my bridesmaids dresses from this beautiful silk I had bought – 4 of them – all as a gift!! Sweet, sweet woman! Her son, Jimmy, was a good friend of my two brothers and we recently reconnected through Facebook! Good ol’ Facebook. He’s an airline pilot for American Airlines flying the St. Louis to LaGuardia route. I always look for him when I fly back home. He said I should just knock on the cockpit door next time, that they get lonely in there. Well, these days I think I’d get shot!

Here’s what I made.

Bacon wrapped beef tenderloin on a metal platter.

So good!!

BACON-WRAPPED BEEF TENDERLOIN
– serves 10 – 12

1 (5.5 lbs.) beef tenderloin, trimmed and tied
1 rounded tbs. kosher salt
Fresh ground black pepper
6 garlic cloves, minced
15 slices of bacon
1/2 cup creme fraiche
2 tbs.white horseradish
Several dashes of Tabasco

Season the tenderloin all over with the salt, pepper, and garlic. Cover the meat and refrigerate overnight. Let it come to room temperature for 2 hours before roasting.

Heat oven to 500 degrees. Wipe off as much garlic and seasonings as possible with a paper towel. The flavors have penetrated the meat overnight. Place the meat on a rack in a large roasting pan and wrap the bacon around it.

Place the roasting pan on the middle rack of the oven and immediately reduce the heat to 400 degrees and roast for 30 – 40 minutes, until an instant-read thermometer reaches 120 degrees (for rare). Let the meat rest for 10 minutes before carving.

In a small bowl, whisk the crème fraîche and horseradish plus a few dashes of Tabasco. Serve alongside the tenderloin.

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Filed Under: Dinner, Meat Tagged With: bacon, bacon-wrapped beef tenderloin, beef tenderloin, creme fraiche, entertaining, Esposito's, garlic, horseradish, Joy of Cooking, love, roasts, weeknight entertaining

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Comments

  1. Pam says

    February 13, 2012 at 12:21 PM

    Ahhh what a nice post. I truly enjoyed reading it. I have a beef tenderloin in the frig right now so I think I’ll try your bacon wrapped way.

    Reply
    • Mary Frances says

      February 13, 2012 at 12:36 PM

      Great!! Let me know how you like it!

      Reply
  2. steve says

    December 20, 2012 at 9:38 AM

    Perfect timing, Mary. We will be serving this on Christmas Day! Thanks!

    Reply
    • Mary Frances says

      December 20, 2012 at 12:49 PM

      Great!! Sorry to miss it.

      Reply
  3. grumpytyke says

    December 21, 2012 at 11:10 AM

    Hi. Thanks for following my blog. I think tenderloin must be what we (in the UK) call filet so, as you know, that’s going to be our Christmas dinner. Your recipe looks great and I’ll try it in the future when we have guests. As you’ll see when I do the promised post, the recipe I’ll use is a bit more complicated, but it is Christmas! Have a good one.

    Reply
    • Mary Frances says

      December 21, 2012 at 12:07 PM

      Yes filet is the same – looking forward to seeing your recipe!

      Reply
  4. The Queen says

    December 21, 2012 at 11:47 AM

    As farmers/ranchers who raise cattle, I LOVE that you cook with beef. And THIS sounds wonderful!!!!! Must try!!

    Reply
    • Mary Frances says

      December 21, 2012 at 12:08 PM

      Please do and let me know what you think!

      Reply
  5. Alwayshungry says

    January 15, 2013 at 12:19 PM

    This looks amazing!

    Reply
    • Mary Frances says

      January 15, 2013 at 3:24 PM

      It was – and easy too!

      Reply
    • Mary Frances says

      January 22, 2013 at 12:49 PM

      It is easy – and fantastic! Give it a go!

      Reply
  6. fionaward says

    January 22, 2013 at 12:00 PM

    Oh wow, suddenly I’m very hungry!

    Reply
    • Mary Frances says

      January 22, 2013 at 12:47 PM

      : )))

      Reply
  7. Claire Noble says

    January 23, 2013 at 3:24 AM

    I can’t wait to try this. I been using the same old beef tenderloin recipe (with mustard, don’t judge me please) and have been thinking about trying something new. I have always thought beef tenderloin was disproportionately impressive for the amount of work required (although completely justified by the taste!)

    Reply
    • Mary Frances says

      January 23, 2013 at 9:34 AM

      Well bacon makes everything better, right? Try to find local, nitrate-free. Do let me know how you like this!

      Reply
      • Claire Noble says

        January 31, 2013 at 3:07 PM

        I tried it tonight. I was so paranoid about overcooking it that I thought it was too rare–but my husband loved it. The flavor was wonderful and luckily I got a very tender piece–sometimes the Swiss beef isn’t as tender as the U.S. but this one was fine. Thanks for an easy and delicious recipe.

        Reply
        • Mary Frances says

          January 31, 2013 at 5:44 PM

          Claire! So glad to hear! Thank you for writing back.

          Reply
  8. Kimberly says

    June 22, 2013 at 9:34 PM

    I made this tonight! ABSOLUTLY AMAZING!!!!

    Reply
    • Mary Frances says

      June 24, 2013 at 4:35 PM

      OMG!!! I’m so glad!! Thank you for letting me know.

      Reply

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