Bacon-wrapped tenderloin with caramelized shallots and cranberry-port jus



40 min


1 h 35 min


8 Servings

Bacon-wrapped tenderloin with caramelized shallots and cranberry-port jus

Ryan Szulc


  • 1/4 cup grainy Dijon mustard
  • 1/4 cup horseradish
  • 750 g shallots , about 25
  • 4 1/2 tsp olive oil
  • 1 tbsp red-wine vinegar
  • 1 tbsp brown sugar
  • 1/8 tsp salt
  • 2 kg fillet of beef tenderloin , trimmed
  • 9 to 12 slices bacon


  • 1/2 cup port
  • 1/2 cup frozen cranberries


  • 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 (per serving)

  • Calories
  • 481,
  • Protein
  • 48 g,
  • Carbohydrates
  • 16 g,
  • Fat
  • 23 g,
  • Fibre
  • 2 g,
  • Sodium
  • 402 mg.