Beef Tenderloin With Homemade Bacon Butter Will Melt In Your Mouth

As any meat lover will tell you, meat is a vegetable, there's no such thing as "too much meat," and you can never get enough. So if you consider meat to be your one and only true love, you should definitely try this recipe. Even if you're not such a big fan of meat, you have got to try the homemade bacon butter – this smooth and smoky spread will take all your dishes to a whole new level.

You'll need:

For the bacon butter:

  • 3½ oz bacon
  • 9 oz butter
  • 1 tbsp paprika
  • 1 bunch of parsley
  • 1 tbsp honey
  • salt & pepper

For the duchess potatoes:

  • 1½ lbs floury potatoes (russet/Idaho potatoes)
  • 3½ oz butter
  • 1 egg yolk
  • salt, pepper, and nutmeg
  • 1 egg yolk for the egg wash 

For the spinach parmesan sauce:

  • 9 oz mushrooms
  • 10½ oz baby spinach
  • 7 fl oz cream
  • handful of parmesan cheese
  • salt, pepper, and nutmeg

You'll also need:

  • 1 beef tenderloin

Here's how:

1. Fry the bacon strips on both sides until nice and crispy and then blot them between two paper towels to remove excess grease.

2. Chop the bacon into small pieces and add them to a bowl with warm butter, paprika, salt, pepper, fresh parsley, and a spoonful of honey, and mix everything together. You can also add the leftover bacon grease from the pan if you're feeling especially decadent.

3. Lay out some plastic wrap and spoon the bacon butter mixture into the middle. Roll up the butter in a log shape and refrigerate.

4. Mash the boiled potatoes in a bowl. Add butter, an egg yolk, salt, pepper, and nutmeg and mix well.

5. Fill a piping bag with the mashed potato mixture and create spiral mounds on a sheet pan lined with parchment paper. Brush the duchess potatoes with an egg yolk wash and bake at 350°F for 15 minutes.

6. Fry the mushrooms and then stir in the baby spinach, cream, salt, pepper, nutmeg, and a small handful of parmesan cheese.

7. And now for the crowning glory! Add a bit of oil to a pan and briefly sear the beef tenderloin on each side. Then pop the fillet in an oven set to 265°F for 30 minutes.

8. Take the hardened bacon butter roll out of the fridge, remove the plastic wrap, and cut the roll into 1 inch thick slices.

9. Now you're ready to assemble the mother of all dishes – this is definitely a Sunday Dinner type of meal! 

Just look at how the bacon butter slowly melts on the piece of beef tenderloin... what a dream!

You can find the recipe for the Roast Beef With Aioli featured in the bonus video here


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