Bacon wrapped beef tenderloin with garlic potato mash

Bacon wrapped beef tenderloin with garlic potato mash.jpg

Some days all you need is a little steak and potatoes. Make sure the steak is top quality, the bacon is salty and the garlic is roasted.


Beef tenderloin

4 (5-ounce) beef tenderloins

4 strips bacon

Coarse salt and freshly ground pepper, to season

1/2 cup dry red wine

1 tablespoon Dijon mustard

Garlic potato mash

2 pounds (6 medium) russet potatoes, peeled and cubed

1 cup warm milk

2 tablespoons salted butter

1 head garlic

Coarse salt and freshly ground pepper, to season


For potatoes, cut tops off garlic head drizzle with olive oil, wrap in foil and and bake at 400°F for 30 minutes; set aside. Cook potatoes in large pot of boiling salted water until tender, about 15 minutes. Drain and return to pot. Squeeze roasted garlic from head into potatoes. Add milk, butter, salt and pepper and mash until smooth. Cover with lid to keep warm.

Meanwhile, place bacon in saucepan filled with cold water; bring to simmer over medium heat for 5 minutes. Drain on paper towel. Pat tenderloin dry; wrap bacon around and tie with twine. Season with salt and pepper. Heat large cast iron skillet over high heat until smoky. Place tenderloin with bacon side to grill and cook 2 to 3 minutes on all sides. Turn on flat side and cook 2 to 3 minutes longer per side. Remove from heat and rest for 20 minutes.

Add red wine to same skillet and cook 5 minutes or until reduced in half. Swirl in Dijon. Place beef on plate with potatoes and drizzle with hot reduction. 

If you're wondering about your steak getting cold, the resting is very important for all cooked meats especially steak. Keep your potatoes and wine reduction as hot as possible, pour over steak and serve immediately.