Directions:
- Cut tenderloin in half crosswise; sprinkle both pieces evenly with 2 1/2 teaspoons pepper and salt. Combine 1/4 cup parsley, rosemary, and 3 tablespoons thyme; rub over beef. Fold narrow end of tenderloin under to achieve a uniform thickness.
- Wrap bacon around tenderloin pieces, and secure at 1 intervals with heavy string. Heat a 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 a rack in a large roasting pan. Bake at 400° for 40 to 50 minutes or until a meat thermometer inserted into thickest part of tenderloin registers 140° (rare) to 160° (medium) or to desired degree of doneness. Remove tenderloin to a serving platter, and 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 1 tablespoon thyme. Cook 3 minutes; add Madeira, stirring to loosen particles from bottom of pan. Add beef broth and consommé; bring to a boil. Boil 10 to 12 minutes or until reduced to about 3 cups. Remove from heat; add remaining 1/2 teaspoon pepper, remaining 1/4 cup parsley, and butter, whisking until butter melts.
- Slice tenderloin into 1/2 -thick slices; arrange on a serving platter. Garnish, if desired. Serve with Madeira sauce.
- Make Ahead: Cover and refrigerate uncooked bacon-wrapped tenderloins up to 24 hours. Let stand at room temperature 30 minutes before proceeding with the recipe.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1595.34 Kcal (6679 kJ) | ||
| Calories from fat | 856.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 95.13g | 146% | |
|---|---|---|---|
| Cholesterol | 311.42mg | 104% | |
| Sodium | 913.54mg | 38% | |
| Potassium | 1202.62mg | 26% | |
| Total Carbs | 75.67g | 25% | |
| Sugars | 0.63g | 3% | |
| Dietary Fiber | 0.93g | 4% | |
| Protein | 100.34g | 201% | |
| Vitamin C | 6.1mg | 10% | |
| Iron | 6.5mg | 36% | |
| Calcium | 72.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 391.77 Kcal (1640 kJ) | ||
| Calories from fat | 210.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.36g | 146% | |
|---|---|---|---|
| Cholesterol | 76.48mg | 104% | |
| Sodium | 224.34mg | 38% | |
| Potassium | 295.33mg | 26% | |
| Total Carbs | 18.58g | 25% | |
| Sugars | 0.15g | 3% | |
| Dietary Fiber | 0.23g | 4% | |
| Protein | 24.64g | 201% | |
| Vitamin C | 1.5mg | 10% | |
| Iron | 1.6mg | 36% | |
| Calcium | 17.9mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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