|
|
Instructions |
|
|
|
Pull out your tenderloins and let them sit out and
come to room temperature for about 20 minutes
before you put them in the pan (this is not 100
percent necessary but it is nice to let your
steaks come slightly to room temperature before
cooking). Preheat oven to 400 degrees. Line a
medium sized baking sheet with aluminum foil and
place to the side.
|
|
|
|
Remove leaves from rosemary and thyme and place on
cutting board discarding the stems. Sprinkle salt on
herbs and crack fresh black pepper liberally on the
herbs then mince with 2 cloves of garlic finely.
Brush both sides of each tenderloin with oil and then
rub herb mixture onto them both sides of oil brushed
tenderloin. Wrap each tenderloin with 1 strip or more
of bacon so they are overlapping and hold in place by
piercing a toothpick through the overlapping bacon and
into the tenderloin. Heat a dry nonstick pan over
medium high heat and wait for it to get nice and hot.
You have to make sure the pan is hot before you put the
steaks in that way you get a nice sear, you should hear
the sizzle the second it hits the pan. Once the pan is
hot place steaks in the pan and sear about 1-2 minutes
per side or until desired browning is achieved.
|
|
|
|
Place seared tenderloins onto foil lined baking sheet and
place in preheated oven for about 15-20 minutes depending
on your oven. Pull tenderloins out let them rest for 5-
10 minutes before serving.
|
|
|
|
Once meat has finished searing and are in the oven
in the same pan you seared them in add a little
bit of oil and fry 2 more cloves of minced garlic
until fragrant. Deglaze the pan with 1 cup chicken
stock or red wine scraping the browned bits at the
bottom of the pan. Bring to a simmer and add 1 1/2
tablespoons red wine vinegar and stir. Simmer
until liquid has reduced by half and add 1
tablespoon of butter and melt. Bring back to a
simmer a lightly simmer until it reduces slightly
more. Strain pan sauce into a bowl and spoon
strained pan sauce over finished steaks when
serving.
|
|
|
| Serving
Suggestions |
|
|
Serve with 1 teaspoon or more of pecan butter on top of each tenderloin
|
|
|
Originally Submitted
5/5/2013
|
