Bacon-Wrapped Beef Tenderloin With Madeira

"I found this dish in a Southern Living Christmas cookbook and made it for my husband's birthday dinner a couple of years ago. Since then, it has become one of our favorite holiday dishes--eaten for both Thanksgiving and Christmas! This past year, we invited our neighbors over to celebrate Christmas with us and this was what we had, served alongside balsamic green beans, a potato gratin, and some lovely wheat rolls. It is not as time consuming as a first glance at the instructions make it appear to be. Part of the prep can be done ahead of time and making the sauce is easy and goes fairly fast. And, the gentleman at our local wine store said that a dry cooking sherry can work as a suitable substitute for the madeira wine, which can run a little on the pricey side."
photo by mightyro_cooking4u photo by mightyro_cooking4u
photo by mightyro_cooking4u
photo by mightyro_cooking4u photo by mightyro_cooking4u
photo by mightyro_cooking4u photo by mightyro_cooking4u
photo by mightyro_cooking4u photo by mightyro_cooking4u
photo by mightyro_cooking4u photo by mightyro_cooking4u
Ready In:
1hr 35mins
20 meat slices




  • Cut tenderloin in half crosswise; sprinkle both pieces evenly with 21/2 teaspoons pepper and salt.
  • Combine ¼ cup parsley, rosemary, and 3 tablespoons thyme; rub over beef.
  • Fold narrow end of tenderloin under to achieve a uniform thickness.
  • Wrap beef around tenderloin pieces, and secure at 1” intervals with heavy string.
  • Heat 12” nonstick skillet over medium-high heat; add beef in 2 batches.
  • Cook 8 to 10 minutes, turning often to brown all sides.
  • Remove beef from pan, reserving 2 tablespoons drippings in skillet.
  • Place beef on rack in large roasting pan.
  • Bake at 400 degrees for 40 to 50 minutes or until meat thermometer inserted into thickest part of tenderloin registers 140 degrees (rare) to 160 degrees (medium) or to desired degree of doneness.
  • Remove tenderloin to a serving platter, cover with aluminum foil; let stand 10 minutes before slicing. Remove string.
  • Meanwhile, heat reserved pan drippings in same skillet over medium-high heat; add shallots, mushrooms, and remaining tablespoon of thyme.
  • Cook 3 minutes; add Madeira, stirring to loosen particles from bottom of pan.
  • Add beef broth and consommé, bring to a boil.
  • Remove from heat; add remaining ½ teaspoon pepper, remaining ¼ cup parsley, and butter, whisking until butter melts.
  • Slice tenderloin into 1/2”-thick slices; arrange on serving platter. Garnish, if desired. Serve with Madeira sauce.

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  1. I made my tenderloin without stuffing, but this was really delicious. My guests enjoyed it very much. I will make again with the stuffing. Thanks for posting. It makes for an elegant dinner. I did it with fingerling potatoes along side with okra casserole.


I am originally from the Pacific Northwest but was transplanted to the east coast when my hubby went back to school to get his Ph.D. My husband and I are parents to two boys that we fondly refer to as "Search & Destroy" and our golden retriever, Sydney. I'm a stay-at-home mom and have just started homeschooling our children. I L-O-V-E to cook and bake. Honestly, I think I pretty much always have--it is something I inherited from my mom. :) She is the one who taught me to not be afraid to make a recipe, and when I'm not sure what a term means, to look it up (or ask someone who knows to talk me through it). My friends Lisa, Sharon and Shannon have also taught me a lot too (you'll see a few recipes that I've posted that I have received from these lovely ladies). And, I'd say that my experience as a prep cook for a brew pub in college taught me quite a bit too. :) I also like to make jam, to bake my own fresh loaves of whole wheat bread from flour that I have ground myself, and to preserve fruits and vegetables like my Grams taught me. Gardening is a new-found hobby of mine, and preparing foods with fresh fruits that I have harvested is so rewarding! I love my Oregon Ducks and am a proud alumnae of the University of Oregon. When we have a ladies' event at my church, I'm generally involved in the food aspect, in one way or another. The recipes I'm best-known for are my dessert recipes. <img src="" border="0" alt="Photobucket">
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