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Ingredients

3 kg whole MONTEREY BEEF TENDERLOIN, trimmed
1 tbsp iodized fine salt
1 tbsp pepper
1 tbsp paprika
1 (500 g) pack PUREFOODS CLASSIC HONEYCURED BACON
1 cup MAGNOLIA NUTRI-OIL
2 tbsp MAGNOLIA GOLD BUTTER UNSALTED
SAUCE:
1/4 cup chopped red onions
2 tbsp cracked peppercorns
2 cups red wine
1 (225 g) bar MAGNOLIA GOLD BUTTER UNSALTED

Procedure

  1. Preheat oven 150°C.
  2. Season beef with salt, pepper and paprika then wrap bacon all over the beef. Set aside.
  3. Heat oil and butter over high heat. Brown beef on all sides. Transfer to an ovenproof tray and roast in the oven for 10 minutes (medium rare to medium). When done, cover and set aside.
  4. Using the same pan over medium heat, add red onions and peppercorn. Sauté for 30 seconds. Add red wine and reduce in half. Turn off heat and add butter 1 tbsp at a time by swirling. Set aside.
  5. Transfer cooked beef on a chopping board with sauce on the side. Slice beef just before serving and add sauce on top.

 

Tip: Serve with choice of rice, baked potatoes, pasta or salad.

 

Makes 4-5 servings.


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