Bacon Wrapped Beef Tenderloin with Madeira
Indulge in the ultimate gourmet experience with this Bacon Wrapped Beef Tenderloin with Madeira, a recipe that combines elegance and bold flavors. Perfect for special occasions or a refined dinner at home, tender beef medallions are seasoned to perfection, wrapped in smoky bacon, and oven-roasted to lock in their juicy flavor. The dish is elevated with a rich Madeira wine sauce, infused with shallots, rosemary, and a touch of cream for a velvety finish. With its golden seared crust, creamy herbaceous sauce, and beautiful presentation, this dish promises to impress your guests and tantalize your taste buds. Ready in under an hour, it’s a restaurant-worthy meal made right in your kitchen!
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Recipe Information
Ingredients
- 4 pieces Beef tenderloin steaks (about 2 inches thick each)
- 8 slices Thinly sliced bacon
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 tablespoons Shallots, finely chopped
- 0.5 cup Madeira wine
- 0.5 cup Beef stock
- 2 tablespoons Heavy cream
- 1 teaspoon Fresh rosemary, finely chopped
- 4 pieces Kitchen twine
Instructions
Preheat your oven to 400°F (200°C).
Season each beef tenderloin steak with salt and pepper on both sides.
Wrap each steak with two slices of bacon, overlapping slightly to cover the sides. Secure with kitchen twine to hold the bacon in place.
Heat olive oil in a large, oven-safe skillet over medium-high heat. Sear the bacon-wrapped tenderloins for 2-3 minutes per side until the bacon is crisp and the meat has a nice golden crust.
Transfer the skillet to the preheated oven and roast for 10-15 minutes, or until the internal temperature of the steaks reaches 130°F (54°C) for medium-rare or your preferred doneness.
While the steaks are roasting, prepare the Madeira sauce. In a small saucepan, melt the butter over medium heat.
Add the chopped shallots to the butter and sauté for 2-3 minutes until softened and translucent.
Pour in the Madeira wine and bring it to a boil, allowing it to reduce by half, about 3-4 minutes.
Add the beef stock and rosemary to the saucepan. Simmer for another 3-4 minutes until slightly thickened.
Stir in the heavy cream and cook for 2 more minutes. Taste and adjust seasoning with salt and pepper if needed.
Once the steaks have finished cooking, remove them from the oven and let them rest for 5 minutes. Cut off the kitchen twine.
Serve the bacon-wrapped beef tenderloin with a generous drizzle of Madeira sauce. Garnish with additional fresh rosemary if desired.
Nutrition Facts
Calories |
2380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.3 g | 234% | |
| Saturated Fat | 68.5 g | 342% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 532 mg | 177% | |
| Sodium | 5628 mg | 245% | |
| Total Carbohydrate | 8.8 g | 3% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 5.8 g | ||
| Protein | 154.0 g | 308% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1969 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
