I would like to thank Tieghan Gerard from HalfBakedHarvest.com for the inspiration for this recipe. My wife and I have served the original recipe to many of our friends at dinner parties, and it was always a big hit. Thank you again, Tieghan. This year on Valentines Day, I wanted to try something different and a bit sweeter for my lovely wife. I put a twist on one of my sweet rubs I use for smoking Brisket and decided to create a gravy instead of an au jus. My wife is a fan of bacon, so I decided to incorporate that into the dish as well. I usually do not try a new recipe on a special occasion, but this one was a big hit.
Unpackage the Beef Tenderloin and set aside
In a small mixing bowl, combine the Brown Sugar, Cinnamon, Garlic Powder, Rosemary leaves, and ground Thyme. Combine thoroughly.
Gently rub the spices into the Tenderloin making sure that all sides and ends are covered. Once the spices are rubbed in, the Tenderloin should be a dark red color. Make sure that all excess rub is shaken off.
Place uncovered in a refrigerator for at lease two hours, preferably up to 24 hours.
Preheat the oven to 350 degrees.
Remove the bacon from the package and place the slices on a large cookie sheet. Please in the oven and cook for 30 minutes, then remove and let cool.
Peel the onions so that the paper is removed. Slice the onions in ¼ inch slices and separate into rings.
Take a Dutch Oven and with two Tablespoons of the margarine, coat the bottom and the sides. Place the onion rings in the bottom of the Dutch, arranging them so the make somewhat of an even base.
Place the rubbed Tenderloin on a cutting board. Wrap the rubbed Tenderloin with the back using a standard wrap or a basket weave design. It doesn’t really matter how it is wrapped, the bacon is only used for flavor and not for presentation. The bacon will be removed once the Tenderloin is finished cooking.
When the Tenderloin is wrapped, please it on top of the onions. Place the Dutch oven in the 350 degree oven and cook for one hour or until the internal temperature of the Tenderloin is at 145 degrees for medium rare. I use a standard probe thermometer connected to a countertop monitor. This guarantees the correct temperature with out loosing the temperature in the oven.
Once the proper internal temperature is reached, remove the Dutch oven from the oven. Carefully remove the Tenderloin from the Dutch oven and place on a cutting board. With a fork, gently remove the bacon strips from the Tenderloin. Once the bacon is removed, tightly wrap the Tenderloin is foil and set aside for about a ½ hour. This will allow the internal temperature to reach the 160-165 degrees which is where we want it.
Cut the bacon slices into on inch pieces and return to the Dutch Oven.
Place the Dutch oven on the stove and set the temperature to medium. Add the remaining 4 tablespoons of margarine, the red wine, and the beef broth. Bring to a boil stirring until the margarine is melted. Whisk in the flour, and stir constantly until the mixture starts to thicken, about 5-10 minutes. Reduce the heat to simmer.
Unwrap the Tenderloin and cut into ¼ inch slices. Place on a serving dish and arrange as you wish. Drizzle some of the Onion gravy over the top of the slices, then serve the remaining on the side.
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|Serving Size: 1 Serving (268g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 384 (73%)|
|Amt Per Serving||% DV|
|Total Fat 42.6g||57 %|
|Saturated Fat 11.7g||59 %|
|Monounsaturated Fat 19.5g|
|Polyunsanturated Fat 8g|
|Cholesterol 38.6mg||12 %|
|Sodium 729.7mg||25 %|
|Potassium 356.4mg||9 %|
|Total Carbohydrate 12.3g||4 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 11.2g|
|Protein 8g||11 %|
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Calories per serving: 528
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