Bacon wrapped beef tenderloin with garlic potato mash - Everything Anna
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. Perfect!
Styling Mari Loewen. Recipe & food styling Marisa Curatolo. Photography Cory Aronec.

Styling Mari Loewen. Recipe & food styling Marisa Curatolo. Photography Cory Aronec.

Bacon wrapped beef tenderloin with garlic potato mash 2
Bacon wrapped beef tenderloin with garlic potato mash 3
  • Duration
  • Cook Time
  • Prep Time
  • Serves 4.Servings

Ingredients

Bacon wrapped beef tenderloin

  • 4 (5-ounce) beef tenderloins
  • 3 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 russet potatoes, peeled and cubed
  • 1 cup warm milk
  • 2 tablespoons butter
  • 1 head garlic, roasted
  • Coarse salt and freshly ground pepper, to season

Preparation

For potatoes, begin by roasting garlic; wrap whole head garlic in foil and bake at 400°F
for 45 minutes; set aside. Cook potatoes in large pot of boiling salted water until very 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.

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