601. RED WINE and BACON-BRAISED BEEF TENDERLOIN with RED PEPPER and ROSEMARY

serves 4


a 2-pound center-cut beef tenderloin roast (chateaubriand), trimmed and tied
1 teaspoon celery salt
1 teaspoon coarsely crushed black pepper
2 bacon slices
2/3 cup dry red wine
1 1/2 teaspoons minced fresh rosemary leaves
1 red bell pepper
1 1/3 cups beef or veal demiglace*

Garnish: fresh rosemary sprigs

*available at specialty foods shops

Pat tenderloin dry and rub with celery salt and black pepper. Cut bacon into 1 1/2-inch pieces. In a heavy kettle just large enough to hold tenderloin cook bacon over moderate heat, stirring occasionally, until crisp and transfer with a slotted spoon to a small bowl. Pour off all but 1 tablespoon bacon fat. Increase heat to moderately high and brown tenderloin on all sides, about 5 minutes total. With tongs transfer tenderloin to a plate.

To kettle add wine, bacon, and rosemary and boil mixture 1 minute. Return tenderloin to kettle and cook at a bare simmer, covered, turning occasionally, 25 minutes, or until an instant-read thermometer inserted diagonally 2 inches into center of beef registers 125°F. for medium-rare. With tongs transfer tenderloin to a cutting board and let stand 10 minutes.

While tenderloin is standing, cut bell pepper into 1/4-inch dice. With a slotted spoon discard bacon from cooking liquid. Add bell pepper and demiglace to cooking liquid and boil sauce over moderate heat until slightly thickened and reduced to about 1 1/3 cups.

Cut tenderloin into 1/4-inch-thick slices and arrange on a platter. Spoon some of sauce over tenderloin and garnish with rosemary sprigs. Serve remaining sauce on the side.


courtesy of: Steven L. Katz, Bethesda, Maryland / "Sugar And Spice," Gourmet, December 1998