I’m not a big red meat kind of a person. While I certainly do eat it (and have no ethical qualms with consuming it either), I don’t like to eat it all the time.
In fact when I’ve dined at famous steak houses like Ruth’s Chris, Morton’s, and Harry Caray’s Tavern in Chicago, I never ordered steak (I usually went with either chicken or fish entrees). I often joke that if there was ever a world in which meat was not available, I would do quite fine as a vegetarian (many of the meals I cook throughout the week are meatless although this isn’t done on purpose, it has more to do with the fact that I think a recipe sounds good).
A few weeks ago, I was in the mood for more “American” style food and so my Tupelo Honey Cafe cookbook was dusted off (this is a delicious restaurant in Asheville, North Carolina that you should try out should you ever be in the area). As I was flipping through the pages of the meat chapter, I came across a recipe for a “beef tenderloin wrapped in maple-peppered bacon with a gorgonzola gratinee and peppercorn bordelaise sauce.”
Although the name of the dish was quite a mouthful, the recipe itself didn’t seem overly difficult. While I altered it slightly (I just used bacon that I already had on hand and did not use the recipe they had in the book for the demi-glace, I used an extremely simple recipe which you can access here), it was a quick and almost effortless dish to make, especially for offering such an elegant end result.
I thoroughly enjoyed it and D being a huge red meat lover, adored it. It’s definitely something I would make again without hesitation especially if company was coming.
Beef Tenderloin Wrapped in Maple-Peppered Bacon with Gorgonzola Gratinee and Peppercorn Bordelaise Sauce
recipe courtesy of Tupelo Honey Cafe cookbook by Elizabeth Sims with Chef Brian Sonoskus
1/2 cup demi-glace
2 tablespoons tomato puree
1 tablespoon pepercrons
2 (2 to 3 inches thick) beef tenderloin steaks
Freshly ground black pepper
2 strips maple-peppered bacon
3 ounces Gorgonzola cheese, crumbled
To make the peppercorn bordelaise sauce, combine the demi-glace, tomato puree, and peppercorns in a small saucepan over low heat.
Preheat the broiler (or grill to medium-high heat if using). Season the tenderloins with salt and pepper and then wrap them with the bacon, securing with toothpicks. Cook the steaks for 4 to 5m minutes per side, until medium rare, and transfer to a serving platter. Top each steak with one-half of the Gorgonzola and place briefly under the broiler, or just until the cheese begins to melt. Transfer the steaks to plates and drizzle with the peppercorn sauce.