Stuffed Beef Tenderloin with Apple Bourbon Gravy (Print version)

Tender beef tenderloin rolled with apple bacon herb stuffing and served with warm apple bourbon gravy.

# Ingredients:

For the beef

01 - 2 lb (900 g) center-cut beef tenderloin, trimmed
02 - 1 1/2 teaspoons kosher salt, divided
03 - 1 teaspoon black pepper, divided
04 - 1 tablespoon olive oil
05 - Kitchen twine

For the apple bacon stuffing

06 - 4 slices thick-cut bacon, diced
07 - 1 small yellow onion, finely diced
08 - 2 firm apples, peeled, cored, and diced
09 - 2 garlic cloves, minced
10 - 1 tablespoon chopped fresh sage
11 - 1 teaspoon chopped fresh rosemary
12 - 1 teaspoon fresh thyme leaves
13 - 1 tablespoon packed light brown sugar
14 - 1/2 teaspoon smoked paprika

For the apple bourbon gravy

15 - 1 1/2 cups (360 ml) low-sodium beef broth
16 - 1/2 cup (120 ml) apple cider
17 - 1/4 cup (60 ml) bourbon
18 - 1 tablespoon Worcestershire sauce
19 - 1 teaspoon Dijon mustard
20 - 1 tablespoon cornstarch mixed with 2 tablespoons cold water
21 - 2 tablespoons (28 g) cold unsalted butter

# Instructions:

01 - Set the oven to 400°F (200°C). Cook the bacon in a large ovenproof skillet over medium heat until crisp. Transfer the bacon to a bowl with a slotted spoon and leave about 1 tablespoon of drippings in the skillet.
02 - Add onion to the skillet and cook for 4-5 minutes until softened. Add apples and garlic and cook for 3-4 minutes until the apples just begin to soften. Stir in sage, rosemary, thyme, brown sugar, smoked paprika, 1/4 teaspoon salt, 1/4 teaspoon pepper, and the cooked bacon. Cool for 10 minutes.
03 - Place the beef on a cutting board. Cut lengthwise through the side, stopping before you cut all the way through, then open it like a book. Cover with plastic wrap and pound gently to about 3/4 inch thick.
04 - Season the inside of the beef with 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread the cooled stuffing over the beef, leaving a 1-inch border. Roll tightly from a long side and tie with kitchen twine every 2 inches.
05 - Rub the outside with olive oil and season with the remaining salt and pepper. Heat the skillet over medium-high heat and sear the tied tenderloin on all sides until browned, 6-8 minutes total.
06 - Transfer the skillet to the oven and roast for 20-28 minutes, or until the center reaches 130°F for medium-rare or 145°F for USDA guidance. Rest on a board for 15 minutes before removing twine and slicing.
07 - While the beef rests, combine beef broth, apple cider, bourbon, Worcestershire, and Dijon in a saucepan. Simmer for 8-10 minutes. Whisk in the cornstarch slurry and cook until glossy and lightly thickened. Remove from heat and whisk in cold butter.
08 - Slice the tenderloin into thick rounds and arrange on a warm platter. Spoon apple bourbon gravy over the slices and serve extra gravy at the table.

# Good to know:

01 - Let the stuffing cool before rolling so the beef cooks evenly.
02 - Use an instant-read thermometer for the cleanest doneness control.
03 - For an alcohol-free gravy, replace bourbon with extra apple cider plus 1 teaspoon cider vinegar.

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