Bacon-Wrapped Beef Tenderloin with Herb Stuffing

Troy prepared Bacon-wrapped Beef Tenderloin for our 2009 Christmas Eve dinner, accompanied by scalloped potatoes, carrots, rigatoni with sausage and mushrooms (see that recipe), and more.  He followed the recipe exactly, but he found that the meat was slightly undercooked.  After slicing it, he put the meat under the broiler for a few minutes and the result was perfection.  The smaller ends of the tenderloins were fairly well done and the thickest end was a dark pink.  Everyone’s preferences were met.

1 cup (2 sticks) butter
6 garlic cloves, chopped
4 cups fresh breadcrumbs made from French bread, crust removed
2 1/2 cups chopped fresh parsley (from 2 to 3 large bunches)
2 2 1/4- to 2 1/2-pound center-cut beef tenderloin roasts
20 to 24 bacon slices (about 1 1/2 pounds)(thin, not thick cut bacon)
Canola oil

Note:  Some reviewers on Epicurious.com recommend applying a rub to the meat before wrapping with bacon.

Melt butter in large pot over medium heat. Add garlic; sauté 2 minutes. Add breadcrumbs. Sauté until golden brown, about 4 minutes. Remove from heat; mix in parsley. Season stuffing with salt and pepper. Cool completely.

Starting at 1 long side, cut each tenderloin lengthwise almost in half, stopping about 1/2 inch from opposite long side. Open tenderloins like books. Sprinkle cut sides with salt and pepper. Pack half of stuffing on 1 side of each tenderloin. Fold plain side over stuffing.

Slightly overlap half of bacon slices on sheet of parchment paper, forming rectangle equal in length to 1 tenderloin. Place tenderloin at 1 edge, across bacon ends. Using parchment as aid, roll up tenderloin in bacon. Using kitchen string, secure bacon around tenderloin, tying at 1 1/2-inch intervals, then tie once lengthwise. Repeat with remaining bacon and tenderloin. (Can be prepared 1 day ahead. Wrap tenderloins and refrigerate. Let stand at room temperature 1 hour before continuing.)

Preheat oven to 400°F. Pour enough oil into large skillet to coat bottom; heat over high heat. Add 1 tenderloin. Sauté until bacon is brown, turning often, about 10 minutes. Transfer to rimmed baking sheet. Repeat with second tenderloin. Roast until thermometer inserted into center of each registers 130°F to 135°F for medium-rare, about 30 minutes. Transfer to platter. Let stand 15 minutes. Cut off strings. Cut tenderloins into 1/2-inch-thick slices.

Source:  Bon Appétit  | December 2004

Baked Rigatoni with Sausage and Mushrooms

Troy prepared this as a side dish (!) for our 2009 Christmas Eve dinner.  This, coupled with the Swedish Meatballs, was the principal reason I grossly over-ate (3 helpings).  This dish has a deep, rich and marvelous mushroom flavor that is instantly addictive.  We took some leftovers home and had them for lunch on Saturday . . . wow.  This is a keeper!  Indeed, Carolyn and I made it this evening!

Note:  This recipe is for 25 servings.  Remember to cut in half unless you are making it for a crowd.

4 ounces dried porcini mushrooms
4 cups hot water
4 tablespoons olive oil
4 large onions, finely chopped
5 pounds hot Italian sausages, casings removed
4 pounds button mushrooms, sliced
4 teaspoons chopped fresh rosemary
2 cups dry white wine
4 bay leaves
2 14-ounce cans beef broth
4 cups half and half
4 pounds rigatoni
6 cups freshly grated Parmesan cheese
Additional grated Parmesan cheese
Fresh rosemary sprigs (for garnish)

Rinse porcini mushrooms. Place in medium bowl. Add 4 cups hot water, cover, and let stand until softened, about 20 minutes. Drain, reserving soaking liquid. Chop porcini.

Heat 2 tablespoons oil in each of 2 heavy large pots over medium heat. Divide onions between pots; sauté until tender, about 10 minutes. Divide sausage between pots. Increase heat to high and cook until no longer pink, breaking up into small pieces with back of fork, about 12 minutes.  Divide button mushrooms and chopped rosemary between pots and stir until mushrooms begin to soften, about 8 minutes, covered. Divide porcini, wine, and bay leaves between pots and boil until almost all liquid evaporates, stirring frequently, about 6 minutes. Using a ladle, remove 1-1/2 cups of the liquid (not needed).  Divide porcini soaking liquid between pots, leaving sediment behind. Divide beef broth between pots. Boil until sauce is syrupy, stirring occasionally, about 20 minutes. Divide half and half between pots; boil until thickened slightly, stirring occasionally, about 5 minutes. (Sauce can be made 1 day ahead. Cool slightly, then cover and chill. Rewarm before continuing.)

Brush four 3 1/2-quart glass or porcelain baking dishes with oil. Cook pasta in 2 large pots of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Divide pasta between sauce in pots; stir to coat. Mix 3 cups cheese into each pot. Season pasta with salt and pepper. Divide among prepared baking dishes. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)

Preheat oven to 375°F. Cover dishes with foil. Bake pasta just until hot but not bubbling, about 25 minutes. Sprinkle with additional cheese. Garnish with rosemary sprigs and serve with additional cheese.

Note 1: We made 1/2 of the recipe, however, we used 2 tablespoons of oil to sauté the onions. 

Note 2: The wine adds a considerable amount of liquid.  Next time, I plan to use 1/2 of the wine.

Note 3: After baking, we removed the foil, returned the pan to the oven and broiled for 3 minutes.

based on a Bon Appétit  | December 2004 recipe

Swedish Meatballs

Every year, the weekend before Christmas, Carolyn and her daughters get together to make Swedish Meatballs.  I have a standing invitation to finely dice the onions and to get out of the kitchen so production can take place unimpeded. (12025013 update: I have been invited to roll meatballs too!) We’ve never actually counted, but the outcome must be about 200 meatballs.  The recipe is based on a recipe passed down by Carolyn’s mother, Martha.
5 teaspoons salt
1 teaspoon black pepper
1-1/2 teaspoons sugar
1-1/2 teaspoons sage
2 teaspoons ground nutmeg
1 teaspoon paprika
1 teaspoon ginger
2-1/2 teaspoons ground allspice
½ teaspoon cinnamon
1 cup bread crumbs
¼ cup dried or fresh parsley
3 lbs. ground beef
1-1/2 lbs. ground pork
1 lb. ground veal
3 eggs
½ cup half & half 
2 medium yellow onions, very finely diced (about 3 cups)
Butter
Knorr’s vegetable or beef bullion
Mix the first 10 ingredients together and set aside. Mix the eggs, half+half and onions (the "wet ingredients"); set aside. Add a beef bullion, a half teaspoon of allspice, and a cup of water to a large pot.
Add all the meat to a large bowl and add the 10 dry ingredients, as well as the parsley. Mix, with your hands, until thoroughly blended. Add the wet ingredients to the meat and mix with your hands thoroughly.
Form the meatballs by rolling about one tablespoon of the meat between your palms. The meatballs should be small; no larger than 2.5 cm in diameter.
When you have about 20 meatballs ready, melt 2 tablespoon of butter in a large skillet and brown the meatballs over a medium heat, turning occasionally. Once well browned, remove to the large pot and add another 20 or so meatballs to the skillet(s). After all the meatballs have been browned, deglaze the skillet(s) with 1 cup of water and add the liquid to the meatballs. Cover and simmer for 30 minutes. Refrigerate until Christmas. After reheating, drain off most of the liquid and prepare a gravy with cornstarch.
Leftovers freeze nicely.



Yes, smell that butter!