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Filet of Beef Wrapped in Bacon with Wild Mushroom & Rosemary Sauce

Filet of Beef Wrapped in Bacon with Wild Mushroom & Rosemary Sauce
Photo by Scott Phillips

Ingredients

  • Freshly ground black pepper
  • 4 large sprigs fresh rosemary
  • 2 medium shallots, minced
  • ¾ cup dry red wine
  • 4 Tbs. unsalted butter
  • 2 tsp. minced fresh rosemary
  • ¾ cup apple cider
  • + 8 more ingredients
    • 3 oz. cremini mushrooms, stems removed, caps cut into ¼x½-inch strips
    • 3 oz. shiitake mushrooms, stems removed, caps cut into ¼x½-inch strips
    • 4 to 6 oz. apple-smoked bacon, sliced medium thick
    • 1-½ cups beef broth (low-salt canned is fine)
    • 3 oz. oyster mushrooms, trimmed and cut into ¼x½-inch strips
    • 3 Tbs. cider vinegar
    • 1 whole tenderloin of beef (3-½ to 4 lb., trimmed)
    • Kosher salt

Set a large skillet over medium heat and put in 2 Tbs. of the butter. Add the shallots and sauté until tender, 1 to 2 minutes. Add the mushrooms and cook until lightly browned, about 7 minutes. Add the wine, cider, and cider vinegar; raise the heat to medium high and reduce the liquids by about t...

View full recipe at Fine Cooking

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