Stuffed Beef Tenderloin Apple Bourbon (Print Version)

Juicy beef tenderloin stuffed with bacon, apples, herbs, served alongside apple bourbon gravy.

# Ingredients:

→ Beef and Seasoning

01 - 680 grams beef tenderloin, trimmed of silver skin and excess fat
02 - 30 milliliters olive oil, divided
03 - 30 grams kosher salt, divided
04 - 4 grams black pepper, divided
05 - Kitchen twine

→ Stuffing

06 - 2 slices bacon, diced
07 - 2 small to medium gala apples, peeled, cored, and diced
08 - 1 small yellow onion, diced
09 - 2 cloves garlic, minced
10 - 15 milliliters chopped fresh sage
11 - 7 grams chopped fresh rosemary
12 - 5 grams chopped fresh thyme
13 - 20 grams packed light brown sugar
14 - 4 grams smoked paprika
15 - 2 grams garlic powder

→ Gravy

16 - 710 milliliters low-sodium beef broth
17 - 5 milliliters apple bourbon extract
18 - 15 milliliters Worcestershire sauce
19 - 5 milliliters Dijon mustard
20 - 8 grams cornstarch, mixed with 30 milliliters cold water
21 - 14 grams cold unsalted butter

# Instructions:

01 - In a large skillet over medium heat, cook diced bacon until golden and crisp. Remove bacon pieces with a slotted spoon, reserving rendered fat in the pan. Set bacon aside.
02 - Add the diced onion to the skillet with bacon fat and sauté for 5 to 7 minutes until translucent. Add diced apples and minced garlic, and cook for 3 to 5 minutes until the apples start to soften.
03 - Incorporate chopped sage, rosemary, thyme, light brown sugar, smoked paprika, garlic powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook for 1 minute to release fragrance, then remove from heat. Stir in reserved bacon and allow mixture to cool slightly.
04 - Place beef tenderloin on a cutting board. Make a lengthwise horizontal cut, stopping three-quarters through to leave a 1.5 cm hinge. Open beef tenderloin like a book. If needed, create a further cut on thick areas to achieve even thickness of 1.5 to 2 cm throughout.
05 - Cover butterflied tenderloin with plastic wrap and gently pound to a uniform thickness of approximately 1.5 cm. Remove plastic. Season interior with 15 grams kosher salt and 2 grams black pepper.
06 - Spread stuffing mixture evenly along the cut side of the tenderloin. Roll tightly from the long side, enclosing stuffing. Tie with kitchen twine at 5-centimeter intervals to secure.
07 - Brush exterior of tenderloin with remaining olive oil. Sprinkle remaining kosher salt and black pepper evenly over the surface. Heat a large ovenproof skillet over medium-high heat, and sear the rolled tenderloin on all sides until deep golden brown, about 6 to 8 minutes total.
08 - Transfer seared tenderloin in the skillet to a preheated oven at 190°C. Roast for 35 to 40 minutes, or until internal temperature reaches 54°C for medium-rare. Let rest at least 10 minutes before slicing.
09 - While beef rests, in a saucepan combine beef broth, apple bourbon extract, Worcestershire sauce, and Dijon mustard. Bring to a boil and reduce heat to simmer for 10 minutes. Stir in cornstarch slurry, whisking constantly until thickened. Remove from heat and whisk in cold butter for richness.
10 - Remove twine, slice stuffed tenderloin crosswise. Arrange on serving platter and spoon gravy over the slices.

# Notes:

01 - Ensure the tenderloin is fully trimmed for even cooking and easier rolling. Let the meat rest after roasting to retain juices before slicing.

Back