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Viennese Bacon-Wrapped Beef Tenderloin | Tender from the Oven
(0)
45 min
Under an hour
Gurkerl Küche
Ein festlicher Klassiker der österreichischen Küche: Zartes Rinderfilet im knusprigen Speckmantel, schonend im Backrohr rosa gegart und mit einer samtigen Rotwein-Schalottensauce verfeinert.
Ingredients
Preparation method
Preparation & Wrapping
Preheat the oven to 140 °C top/bottom heat. Pat the beef tenderloin dry, remove any sinew, and season with a little salt and freshly ground pepper.
Arrange the bacon slices slightly overlapping side by side on a cutting board. Wrap the beef tenderloin tightly in the bacon and secure with kitchen twine if needed.
Searing & Cooking in the Oven
Heat the clarified butter strongly in an ovenproof pan. Sear the wrapped tenderloin on all sides for 3 to 4 minutes until the bacon is wonderfully crisp and browned.
Chef's tip
Use a meat thermometer for the perfect doneness: remove from the oven at a core temperature of 54 °C; the resting time will raise the temperature to an ideal 56 °C.
Creamy mashed potatoes, glazed chestnuts, or tender green beans wrapped in bacon make wonderful side dishes.
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