Bacon-wrapped tenderloin with caramelized shallots and cranberry-port jus
37
PREP TIME
40 min
TOTAL TIME
1 h 35 min
Makes
8 Servings
Ryan Szulc
Ingredients
- 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
FOR JUS:
- 1/2 cup port
- 1/2 cup frozen cranberries
Instructions
- 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.
FILED UNDER: Beef British Dinner Holiday recipes roast world cuisine
