Bacon-Wrapped Tenderloin with Caramelized Shallots and Cranberry-Port Jus

by kerstee2002

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Name: Bacon-Wrapped Tenderloin with Caramelized Shallots and Cranberry-Port Jus
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: not set
Ingredients: 1/4 cup Dijon mustard; 1/4 cup Horseradish; 750 g Shallots; 4 1/2 tsp Olive oil; 1 tbsp Red wine vinegar; 1 tbsp Brown sugar; 1/8 tsp Salt; 2 kg Filet of beef tenderloin trimmed; 9 to 12 slices Bacon; 1/2 cup Port; 1/2 cup Frozen Cranberries

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INGREDIENTS

1/4 cup Dijon mustard
1/4 cup Horseradish
750 g Shallots
4 1/2 tsp Olive oil
1 tbsp Red wine vinegar
1 tbsp Brown sugar
1/8 tsp Salt
2 kg Filet of beef tenderloin ; trimmed
9 to 12 slices Bacon
1/2 cup Port
1/2 cup Frozen Cranberries

INSTRUCTIONS

Preheat oven to 500F. Set rack in a roasting pan. Stir mustard with horseradish in a small bowl. Set aside.

Peel shallots and trim of 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 center 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 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.

NOTES

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Bacon-Wrapped Tenderloin with Caramelized Shallots and Cranberry-Port Jus

1/4 cup Dijon mustard
1/4 cup Horseradish
750 g Shallots
4 1/2 tsp Olive oil
1 tbsp Red wine vinegar
1 tbsp Brown sugar
1/8 tsp Salt
2 kg Filet of beef tenderloin trimmed
9 to 12 slices Bacon
1/2 cup Port
1/2 cup Frozen Cranberries

Preheat oven to 500F. Set rack in a roasting pan.  Stir mustard with horseradish in a small bowl.  Set aside.

Peel shallots and trim of 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 center 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 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.

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Nutrition

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Serving Size: 1 Serving (392g)
Recipe Makes: 8 Servings

Calories: 119
Calories from Fat: 10 (8%)

Amt Per Serving		% DV

	Total Fat 1.1g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.7g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 158.5mg		5 %
Potassium 371.1mg		10 %
Total Carbohydrate 22.4g		7 %
	Dietary Fiber 1.1g	5 %
	Sugars, other 21.3g
Protein 2.8g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 119

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