Description
An elegant roast that combines crispy bacon, sweet apples, and fragrant herbs, finished with a glossy apple-bourbon gravy.
Ingredients
Scale
- 1 center-cut beef tenderloin
- 6 oz diced bacon
- 1 medium onion, diced
- 2 medium apples, diced
- 3 cloves garlic, minced
- 1 tbsp chopped fresh sage
- 1 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh thyme
- 2 tbsp brown sugar
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp kosher salt, divided
- 1/2 tsp black pepper, divided
- 1 tbsp olive oil
- 1/2 cup beef broth
- 2.5 cups beef broth (for gravy)
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp apple bourbon extract
- 1 tbsp cornstarch
- 2 tbsp cold water
- 1 tbsp cold unsalted butter
Instructions
- Heat a large skillet over medium heat. Add diced bacon and cook until crispy, about 6-8 minutes. Remove bacon and set aside, leaving fat in the skillet.
- Add diced onion to the skillet and sauté for 5-7 minutes until translucent. Add diced apples and minced garlic; cook for another 3-5 minutes.
- Stir in sage, rosemary, thyme, brown sugar, smoked paprika, garlic powder, 1/2 tsp salt, and 1/4 tsp pepper; cook for 1 minute until fragrant. Cool the mixture, then fold in bacon.
- Butterfly the tenderloin by making a horizontal cut down the length but not all the way through. Open like a book and pound to an even thickness.
- Season the interior with salt and pepper, then spread the stuffing evenly over the surface, leaving a 1/2-inch border.
- Roll up the tenderloin tightly and tie with kitchen twine at 1-inch intervals.
- Drizzle olive oil over the exterior, season with remaining salt and pepper, and preheat oven to 400°F (200°C).
- In a hot skillet, sear the tenderloin for 2-3 minutes per side until browned.
- Transfer the skillet to the oven and roast for 25-40 minutes until desired doneness is reached.
- Let the roast rest for 10-15 minutes before slicing.
- For gravy, return skillet to medium heat, add beef broth, and scrape the pan. Add remaining broth, Worcestershire sauce, and Dijon; stir and simmer.
- Introduce apple bourbon extract and reduce gravy for 8-10 minutes. Whisk in cornstarch slurry for thickness.
- Finish gravy with cold butter. Slice the tenderloin and serve with gravy.
- Optionally garnish with fresh thyme or apple slices.
Notes
Allow the roast to rest before slicing to retain juices. Can be made ahead by assembling and refrigerating the tenderloin.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg
Keywords: beef tenderloin, stuffed beef, apple bourbon gravy, holiday roast, main course