Beef Tenderloin With Homemade Bacon Butter

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!

Yield: 5 servings
Prep Time: 30 minutes
Cooking Time: 1 hour

You'll Need:

For the bacon butter:

  • 5 slices of bacon
  • 2 sticks butter, softened
  • 1 tbsp paprika
  • 1 bunch of parsley, chopped
  • 1 tbsp honey
  • salt & pepper to taste

For the duchess potatoes:

  • 1½ lbs potatoes
  • ½ stick butter
  • 1 egg yolk
  • salt & pepper to taste
  • nutmeg to taste
  • 1 whisked egg yolk for the egg wash

For the spinach parmesan sauce:

  • 8 oz white mushrooms, chopped
  • 10 oz fresh spinach
  • ¾ cup heavy cream
  • salt & pepper to taste
  • nutmeg to taste
  • ½ cup grated parmesan cheese

Extra:

  • 1 beef tenderloin

Here's How:

1. For the bacon butter, fry the bacon strips on both sides until crispy. Blot the bacon with paper towels to remove excess grease and chop into small pieces. Combine the bacon bits, bacon grease, softened butter, paprika, parsley, honey, salt, and pepper. Spoon the bacon butter mixture onto a piece of plastic wrap, form the mixture into a log, tightly seal the plastic wrap, and refrigerate until hardened.

2. For the duchess potatoes, peel the potatoes, cut them in half, and boil in lightly salted water. Add the butter, egg yolk, salt, pepper, and nutmeg to the boiled potatoes and mash until smooth. Fill a piping bag with the mashed potato mixture and create spiral mounds on a baking tray lined with parchment paper. Brush the egg wash over the duchess potatoes, transfer the baking tray to a preheated oven, and cook at 350°F for 15 minutes.

3. For the spinach parmesan sauce, heat some olive oil in a pan over medium heat and fry the mushrooms. Stir in the spinach, heavy cream, salt, pepper, nutmeg, and parmesan cheese and bring to a simmer.

4. Heat some olive oil in an oven-proof pan over medium heat and sear the beef tenderloin on each side. Reduce the oven temperature to 275°F, transfer the pan to the oven, and cook for 30 minutes.

5. Take the hardened bacon butter roll out of the fridge, remove the plastic wrap, and cut the roll into 5 even slices.

6. Cut the beef tenderloin into 5 even slices and serve each slice with a helping of duchess potatoes, spinach parmesan sauce, and bacon butter.

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

Get the recipe for the Roast Beef With Aioli featured in the bonus video . 

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