Beef Fillet Wrapped In Beer Bacon With Mushroom Sauce Recipes

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BACON-WRAPPED FILETS WITH SAUTEED MUSHROOMS



Bacon-wrapped filets with sauteed mushrooms image

this is one of the three dishes i make when i'm craving meat! so easy, so good.

Provided by ali Bresnahan

Categories     Steaks and Chops

Time 15m

Number Of Ingredients 7

2 beef filets, round (if you can't find round ones, find a nice thick piece of sirloin and trim it into two circles)
4 slice bacon, uncooked
6 large mushrooms, sliced
2 Tbsp butter * (add a little more if needed)
2/3 c red wine
toothpicks
coarse ground pepper and salt

Steps:

  • 1. Wash and slice mushrooms. Melt butter in small frying pan over medium heat, saute mushrooms until soft. Reduce heat to low, continue cooking till butter is almost gone, then add wine. Let simmer till you're ready to use them.
  • 2. Trim meat, making two round circles. Wrap each circle with 2 overlapping bacon slices and fasten with toothpicks, if necessary. Season each with salt and pepper, both sides.
  • 3. Lower broiler rack to 4" below broiler, (unless you like your steaks rare*), cook steaks to your preference, turning once, making sure the bacon is browned. (*if you like your steaks pretty rare, no need to lower the broiler rack, basically you just wanna cook the bacon and sear the tops.)
  • 4. When steaks are done, plate and cover with the sauteed mushrooms. ENJOY!!

BACON-WRAPPED FILETS WITH SCOTCHED MUSHROOMS



Bacon-Wrapped Filets with Scotched Mushrooms image

I got the idea for bacon-wrapped filet mignon when I saw some on sale in the grocery store. The rest was inspired by my husband, because he once made a Scotch and ginger ale sauce. This elegant recipe is for two, but it can easily be doubled. -Mary Kay LaBrie, Clermont, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 13

2 bacon strips
2 beef tenderloin steaks (5 ounces each)
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
3 teaspoons olive oil, divided
2 cups sliced baby portobello mushrooms
1/4 teaspoon dried thyme
2 tablespoons butter, divided
1/4 cup Scotch whiskey
1/2 cup diet ginger ale
1 tablespoon brown sugar
1-1/2 teaspoons reduced-sodium soy sauce
1/4 teaspoon rubbed sage

Steps:

  • In a small skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain., Preheat oven to 375°. Sprinkle steaks with salt and pepper; wrap a strip of bacon around the sides of each steak and secure with toothpicks., In a small ovenproof skillet coated with cooking spray, cook steaks in 1-1/2 teaspoons oil over medium-high heat, 2 minutes on each side., Bake, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 8-12 minutes., Meanwhile, in a large skillet, saute mushrooms and thyme in 1 tablespoon butter and remaining oil until tender; remove from heat. Add whiskey, stirring to loosen browned bits from pan. Stir in ginger ale, brown sugar, soy sauce and sage., Bring to a boil. Reduce heat; simmer, uncovered, until reduced by half, 3-5 minutes. Stir in remaining butter. Serve with steaks.

Nutrition Facts : Calories 581 calories, Fat 37 g fat (15 g saturated fat), Cholesterol 108 mg cholesterol, Sodium 729 mg sodium, Carbohydrate 10 g carbohydrate (8 g sugars, Fiber 1 g fiber), Protein 35 g protein.

BACON WRAPPED BEEF TENDERLOIN



Bacon Wrapped Beef Tenderloin image

Provided by Guy Fieri

Categories     main-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 13

1 pound thin sliced applewood smoked bacon
One 4-pound beef tenderloin
2 teaspoons kosher salt
1 tablespoon freshly cracked black pepper
Canola oil
2 cloves garlic, minced
1 large shallot, minced
1/4 cup drained green peppercorns in brine
1/2 cup whiskey, such as Jack Daniel's
1 cup low-sodium beef stock
1/2 cup heavy cream
4 tablespoons unsalted butter, chilled and cut into pieces
Kosher salt

Steps:

  • For the tenderloin: Begin by placing a large sheet of plastic wrap on a clean bench top (use 2 overlapping sheets if you have to). In the center of the plastic, lay the bacon slices vertically, slightly overlapping one another, working from left to right. Sprinkle the tenderloin with the salt and pepper. Place the beef tenderloin horizontally across the strips of bacon (along the bottom of the rectangle of bacon). Roll up the plastic and bacon around the beef so it is wrapped tightly and evenly. Twist the ends of plastic to tighten and form the meat into an even log shape. Place in the refrigerator to firm up for 1 hour so the bacon sticks to the beef and the roast retains its nice even shape.
  • Preheat the oven to 375 degrees F.
  • Set a large cast-iron pan (or roaster) over high heat and coat lightly with canola oil. Remove the beef from the fridge and discard the plastic. Place the roast seam-side down in the pan and brown on all four sides, 4 to 5 minutes per side. When completely browned, place the whole pan in the oven and roast for about 30 minutes (an instant-read thermometer should register 135 degrees F for medium-rare). When done, remove from the oven and transfer the roast to a platter to rest before slicing into 1/2-inch-thick slices.
  • For the peppercorn sauce: Set the pan used for the beef over medium heat. Discard all but 2 to 3 tablespoons of fat from the pan, and then add the garlic and shallots. Season with some salt and saute until caramelized, 2 to 3 minutes. Then add the green peppercorns. Mix well, and then remove the pan from the heat and carefully add the whiskey (you can flambe if you like here by igniting the alcohol in the pan). Return the pan to the heat and cook down until just about all the liquid has reduced before adding the beef stock and heavy cream. Bring to a simmer and cook to allow flavors to meld, 2 to 3 minutes. Remove from the heat and add the cold butter cubes, swirling as they dissolve. Taste and, if needed, season with more salt. Serve with the slices of bacon wrapped tenderloin.

BACON-WRAPPED FILET



Bacon-Wrapped Filet image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 1 serving

Number Of Ingredients 5

Kosher salt and freshly ground black pepper
1 beef filet steak, 8 to 10 ounces, 2 inches thick
1 piece thin bacon
1 tablespoon butter, more if needed
1 tablespoon olive oil

Steps:

  • Preheat the oven to 450 degrees F.
  • Generously salt and pepper both sides of the steak. Wrap the steak with the bacon and secure with a toothpick.
  • Heat an ovenproof skillet over medium-high heat. Add the butter and olive oil. When melted, add the steak to the skillet and sear on both sides until a really nice color, about 1 minute per side.
  • Remove the skillet from the stovetop and place into the oven to finish cooking. Cook until medium rare, 7 to 10 minutes. Remove from the oven and allow to rest for 5 minutes before serving.

FILET OF BEEF



Filet of Beef image

Provided by Ina Garten

Categories     main-dish

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 4

1 whole filet of beef (4 to 5 pounds), trimmed and tied
2 tablespoons unsalted butter at room temperature
1 tablespoon kosher salt
1 tablespoon coarsely ground black pepper

Steps:

  • Preheat the oven to 500 degrees F.
  • Place the beef on a baking sheet and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.
  • Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the filet thickly.

BACON-WRAPPED BEEF FILETS



Bacon-Wrapped Beef Filets image

Beef fillets add a bit of elegance to a casual festive feast. Best of all, they are easy on the cook because they take mere minutes to prepare.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 7

12 bacon strips
1 teaspoon rubbed sage
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried savory
1/2 teaspoon coarsely ground pepper
1/4 teaspoon salt
6 beef tenderloin steaks (1 to 1-1/2 inches thick and 6 ounces each)

Steps:

  • Place six bacon strips at a time, on a microwave-safe plate lined with paper towels. Cover with another paper towel; microwave on high for 2-3 minutes or until partially cooked. , In a small bowl, combine the sage, rosemary, savory, pepper and salt; rub over steaks. Wrap two strips of bacon around sides of steaks and secure with toothpicks., Broil 3-4 in. from the heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Discard toothpicks.

Nutrition Facts :

GRILLED MUSHROOMS WITH BACON



Grilled Mushrooms with Bacon image

Children love to help with these mushrooms wrapped in bacon. Serving size varies--I usually serve at least 4 to a serving.

Provided by Patricia (Newberry) Tatum

Categories     Side Dish

Time 30m

Yield 4

Number Of Ingredients 3

1 (16 ounce) package whole mushrooms
1 (12 ounce) package bacon
toothpicks

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Clean and dry mushrooms. Wrap 1 strip of bacon around each mushroom and secure with a toothpick.
  • Place mushrooms on the preheated grill. Cook, turning often, until bacon is browned and crisp, about 10 minutes.

Nutrition Facts : Calories 176.4 calories, Carbohydrate 4.1 g, Cholesterol 30.8 mg, Fat 12.1 g, Fiber 1.1 g, Protein 13.9 g, SaturatedFat 3.9 g, Sodium 652.5 mg, Sugar 1.9 g

ROASTED BEEF TENDERLOIN WRAPPED IN BACON



Roasted Beef Tenderloin Wrapped in Bacon image

Categories     Berry     Roast     Low Carb     Rosemary     Beef Tenderloin     Bacon     Winter     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 5

1 3-pound beef tenderloin piece (large end), trimmed
12 1/4-inch-thick slices peeled garlic (from about 4 cloves)
1 tablespoon coarsely ground black pepper
1 pound bacon slices
3 8- to 9-inch-long fresh rosemary branches

Steps:

  • Preheat oven to 450°F. Using small sharp knife, cut twelve 1-inch-deep slits all over beef tenderloin. Insert garlic slices into slits. Rub pepper all over tenderloin. Arrange bacon slices on work surface, overlapping slightly and forming rectangle. Place 1 rosemary branch down center of bacon rectangle, perpendicular to bacon slices. Place tenderloin atop rosemary branch. Place remaining 2 rosemary branches atop tenderloin. Wrap bacon slices around tenderloin and rosemary to enclose tenderloin completely. Place tenderloin in roasting pan, bacon ends down. (Can be assembled 1 day ahead. Cover and refrigerate.)
  • Roast tenderloin until meat thermometer inserted into center registers 125°F for rare, about 1 hour. Remove from oven. Tent with foil and let tenderloin stand 10 minutes.
  • Transfer tenderloin to cutting board. Reserve pan drippings for Broccoli Pancotto , if desired. Using large sharp knife, cut tenderloin through bacon and rosemary into 1/2-inch-thick slices and serve.

ROAST FILLET OF BEEF WITH SHALLOT & MUSHROOM SAUCE



Roast fillet of beef with shallot & mushroom sauce image

Try this simple, flavour-packed sauce with top quality beef - it's best carved into thick slices

Provided by Stephen Terry

Time 1h20m

Number Of Ingredients 9

1 ¼kg piece centre-cut beef fillet , trimmed
2 tbsp sunflower oil
1 tbsp olive oil
8 shallots , peeled and finely sliced
20 button mushrooms , finely sliced
75ml sherry vinegar
1 bottle fruity red wine , such as Rioja
1l good-quality beef stock
25g cold butter

Steps:

  • To make the sauce, heat the olive oil in a large frying pan. Add the shallots and mushrooms, then fry for about 10 mins until golden and caramelised. Pour in the vinegar, then simmer until almost evaporated. Add the red wine, then simmer until almost evaporated. Add the beef stock, bring to the boil, then reduce by two-thirds. Pass the mixture through a fine sieve, then keep warm until ready to serve. Can be made the day before and reheated.
  • Heat oven to 200C/fan 180C/gas 6. Season the beef generously with salt and pepper. Heat the sunflower oil in a large ovenproof frying pan on a high heat. Add the beef, then sear for 10 mins, turning, until browned all over. Transfer to the oven, then roast for approximately 20 mins, turning after 10 mins. This will give you beef that is medium rare; for medium, roast for an extra 5 mins. Allow the beef to rest on a rack, loosely covered in foil, for 10 mins, then slice into 6 thick slices. Add all juices from the beef to the sauce, then gently heat the sauce up and whisk in the butter.

Nutrition Facts : Calories 474 calories, Fat 23 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Protein 48 grams protein, Sodium 1.17 milligram of sodium

ROAST FILLET OF BEEF WITH WILD MUSHROOM SAUCE



Roast Fillet of Beef With Wild Mushroom Sauce image

Provided by Pierre Franey

Categories     dinner, roasts, sauces and gravies, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

1 center cut-fillet of beef, well trimmed and tied, about 2 pounds
1 tablespoon vegetable oil
Salt and freshly ground pepper to taste
2 cups thinly sliced chanterelles, morelles, shiitake or any wild mushroom
2 tablespoons finely chopped shallots
1/2 cup Madeira wine
1/2 cup reduced fresh chicken broth
2 teaspoons tomato paste
1 tablespoon fresh tarragon or 2 teaspoons dried
2 tablespoons butter

Steps:

  • Preheat oven to 450 degrees.
  • Brush the meat with oil. Sprinkle on all sides with salt and pepper to taste.
  • Place the fillet in a small, shallow roasting pan, and place the pan on the bottom rack of the oven for about 25 minutes for rare. Turn and baste once or twice as it roasts.
  • Transfer the meat to a warm platter, cover loosely with foil, and keep warm.
  • Pour off most of the fat from the pan. Place on top of the stove. Add the mushrooms and salt and pepper to taste. Cook stirring over medium heat until lightly browned. Add the shallots. Cook briefly, stirring, and add the Madeira. Cook, stirring and scraping the bottom of the pan to dissolve the brown particles that cling to the bottom, until the liquid is reduced by half.
  • Add the broth, tomato paste and tarragon and any juices that may have accumulated around the fillet. Cook over high heat for a few minutes until the sauce is reduced to 1 1/4 cups. Swirl in the butter and remove from heat. Keep warm.
  • Transfer the fillet to a warm serving platter, slice it on the diagonal, and serve with the sauce.

Nutrition Facts : @context http, Calories 164, UnsaturatedFat 5 grams, Carbohydrate 4 grams, Fat 9 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 4 grams, Sodium 296 milligrams, Sugar 1 gram, TransFat 0 grams

MUSHROOM AND BACON STUFFED BEEF TENDERLOIN



Mushroom and Bacon Stuffed Beef Tenderloin image

A beef tenderloin is stuffed with fresh mushrooms, bacon and more yumminess, then roasted til delicious in this simple but elegant dish.

Provided by My Food and Family

Categories     Home

Time 2h15m

Yield 20 servings

Number Of Ingredients 7

1 cup plus 3 Tbsp. KRAFT Zesty Italian Dressing, divided
1 beef tenderloin (5 lb.)
2 pkg. (10 oz. each) fresh mushrooms, chopped
2 cups STOVE TOP Homestyle Herb Stuffing Mix in the Canister
1/2 cup water
1/4 cup KRAFT Grated Parmesan Cheese
1/4 cup OSCAR MAYER Real Bacon Bits

Steps:

  • Pour 1 cup dressing over meat in shallow dish. Refrigerate 1 hour to marinate, turning after 30 min.
  • Meanwhile, cook and stir mushrooms in remaining dressing in large skillet on medium-high heat 5 min. or until tender. Add stuffing mix and water; mix well. Remove from heat; stir in cheese and bacon.
  • Heat oven to 450°F. Remove meat from marinade; discard marinade. Starting 1 inch from one end of meat, cut lengthwise slit down center of meat to within 1 inch of opposite end, being careful to not cut through to bottom of meat. Gently pull meat apart to make pocket; fill with stuffing mixture. Place on rack in roasting pan.
  • Bake 45 min. to 1 hour or until meat is medium doneness (160°F). Let stand 10 min. before slicing to serve.

Nutrition Facts : Calories 200, Fat 10 g, SaturatedFat 3 g, TransFat 0.5 g, Cholesterol 55 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 21 g

BEEF FILLET WRAPPED IN BEER BACON WITH MUSHROOM SAUCE



Beef Fillet Wrapped in Beer Bacon With Mushroom Sauce image

Make and share this Beef Fillet Wrapped in Beer Bacon With Mushroom Sauce recipe from Food.com.

Provided by The Normans

Categories     Meat

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

4 bacon, rashers rind removed
375 ml dark beer
4 beef steak fillets (200g each)
olive oil, for brushing
sea salt and black pepper
1 tablespoon olive oil, extra
150 g swiss brown mushrooms
150 g button mushrooms
150 g oyster mushrooms, trimmed
125 ml beef stock
160 g taleggio, sliced

Steps:

  • Place the bacon in a bowl, pour over the beer and marinate in the refrigerator for 1 hour.
  • Preheat oven to 180degC (390degF). Wrap a bacon rasher around each of the steaks and secure with kitchen string. Reserve 185ml (3/4cup) of beer.
  • Heat a large non-stick frying pan over high heat. Brush the steaks with olive oil, sprinkle with salt and pepper and cook for 1-2 minutes on each side or until browned. Place on a baking tray and cook in the oven for 8 minutes for medium rare, or until cooked to your liking. Set aside and keep warm.
  • Heat the extra oil in a non-stick frying pan over high heat. Add the mushrooms and cook for 1-2 minutes or until browned. Add the stock and reserved beer and cook for a further 2 minutes or until slightly thickened.
  • To serve, place the steaks on serving plates, top with the Taleggio and spoon over the mushroom sauce.

Nutrition Facts : Calories 178.6, Fat 7.5, SaturatedFat 1.8, Cholesterol 5.4, Sodium 210.4, Carbohydrate 16.6, Fiber 2.5, Sugar 4.9, Protein 9.6

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