Put this hearty main dish on your menu any time of year.
Bacon-Wrapped Tenderloin Steaks
Makes 6 servings
Ingredients
- 9 slices thick-cut bacon
- 6 (8-ounce) beef tenderloin fillets (about 2½ inches thick)
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons unsalted butter Red Wine Mushroom Sauce (recipe follows)
- Red Wine Mushroom Sauce
- ¼ cup unsalted butter
- 2 shallots, thinly sliced
- 1 pound fresh baby portobello mushrooms, sliced
- ½ cup dry red wine
- ½ cup Worcestershire sauce
- 2 teaspoons chopped fresh thyme
Instructions
- Preheat oven to 425°. Line a rimmed baking sheet with foil.
- Place bacon on prepared pan. Bake for 12 minutes. Remove from oven, and let cool slightly; cut 3 slices of bacon in half crosswise.
- Sprinkle steaks all over with salt and pepper. Wrap each in 1½ slices bacon, securing with wooden picks.
- Heat a 10-inch cast-iron skillet over high heat until hot. Add butter and steaks. Cook for 2 minutes; turn steaks, and place skillet in oven.
- Bake until a meat thermometer inserted in center registers 135° for medium, 8 to 10 minutes, or until desired doneness. Let stand in pan for 5 minutes; serve with Red Wine Mushroom Sauce.
Red Wine Mushroom Sauce
Makes about 2 cups
Ingredients
- ¼ cup unsalted butter
- 2 shallots, thinly sliced
- 1 pound fresh baby portobello mushrooms, sliced
- ½ cup dry red wine
- ½ cup Worcestershire sauce
- 2 teaspoons chopped fresh thyme
Instructions
- In a large skillet, melt butter over medium heat. Add shallot; cook until softened and fragrant, about 2 minutes. Stir in mushrooms, wine, Worcestershire, and thyme; cook over medium-high heat until sauce is reduced and mushrooms are softened, about 10 minutes. Serve immediately.
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