Nita's Beef Tenderloin Serves 4
Black iron or ovenproof skillet
1 - 2 lb Beef Tenderloin -- have butcher remove the silver tissue around it
1/2 stick unsalted Butter -- clarified: melted with skim from top and residue from bottom removed 3
strips smoked Bacon for wrapping Toothpicks for securing
Marinade:
2/2 cup red Burgundy wine 2 cloves fresh garlic, crushed, peeled, minced 1 tsp Liquid Smoke
(optional) 1 Tablespoon Kitchen Bouquet Browning Sauce
3/2 teaspoon table salt
Combine above ingredients for marinade and place in a Ziplock type plastic bag. Place tenderloin in
bag with marinade. Hold top of bag securely and dip bag
in water to within about 1 inch of top of bag. Air will automatically express. Zip top of bag
tightly. Place on a plater and refrigerate 24 to 48 hours. Turn once or twice. When ready to cook,
remove meat from bag. Reserve marinade in a saucepan. Wrap meat with bacon strips and secure with
toothpicks. Preheat Oven to 350 Degrees F.. Heat black iron or heavy ovenproof skillet over medium-
high heat. Add clarified butter. Saute' bacon wrapped tenderloin on all sides quickly until it
browns lightly, turning with TONGS, not with a cooking fork -- The object is to seal the surface of
the meat with the high heat. Place pan and meat in preheated oven and roast for about 10 minutes.
Check temperature with meat thermometer for doneness. Remove from oven to platter when
under done. It will continue to cook. Set meat aside. Meanwhile place marinade in pan, add another
1/4 cup Burgundy wine and bring to a boil. Reduce to about 1/2 volume. Carve meat and pour Au Jus
over it. Serve immediately.
Enjoy!
Nita Holleman
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