Bacon Wrapped Beef Tenderloin


  • 6 ounce beef tenderloin medallions
  • 1/4″ thick high quality bacon slices
  • salt and pepper
  • toothpicks
  • canola oil
  • 1 shallot sliced
  • 4 ounces crimini mushrooms
  • 4-8 ounces oyster mushrooms
  • 1/2 Tbs. chopped garlic
  • 2 Tbs. fresh thyme
  • 2 ounces brandy
  • 1 cup beef stock
  • arugula for garnish

Pre-heat oven to 425 degrees. Wrap bacon slices around tenderloins, affixing with toothpicks. Salt and Pepper both sides of the bacon wrapped medallion. Heat a large saute pan over high heat. Add 2 Tbs of canola oil to the pan and swirl to coat. Carefully place medallions in the hot pan. Sear for 3 minutes or until nicely browned and then turn over and repeat on the uncooked side. Remove the medallions from the hot pan to a broiler pan. Roast in a 425 degree oven for 5-8 minutes depending on the thickness of your steaks and the temperature of your oven.

While your steaks are roasting, heat the same saute pan over medium-high heat. Add 2 Tbs of canola oil and swirl to coat. Add your mushrooms and saute, stirring occasionally for 5-7 minutes. Season with salt and pepper, and add chopped garlic and fresh thyme. Stir to mix well and remove the mushrooms from the pan to a serving plate. In the hot pan, add 2 ounces of brandy, scraping the bottom of the pan and cook until almost dry. Add 1 cup of beef stock and reduce over high heat until 1/2 cup remains.

Remove steaks from the oven, plate over the sauteed mushrooms and ladle pan sauce over the top of the steaks. Garnish with fresh arugula.

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About Chef Pete

Chef Pete received his classical training at the Western Culinary Institute in 1999, and then went on to work in the kitchens of various restaurants in WI, NM, and IL.

After working as a corporate chef for Sub-Zero Corp. and then the Viking Cooking School, Pete realized that there are 4 things in life that he truly loves:
1. His Family
2. Teaching others how to cook great food in their own kitchens.
3. Cycling
4. Tacos.
In That Order.

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