It's a simple recipe really. You salt and pepper the tenderloins and brown them on a high heat in the cast iron skillet. Remove them and pat with fresh rosemary that you have minced. (Enough to cover both tenderloins). Place the tenderloins side by side and wrap together with bacon, covering completely and tie together with cooking string. Put back into the skillet and put into oven at 375 for about 35-40 minutes. Check the temp at about 30 minutes and cook to an internal temperature of 150. Remove and cover with foil for about 10 minutes.
Sauce: You cannot eat meat without sauce. Don't be afraid. Sauce is your friend and once you get in the sauce groove, you cannot believe you lived without it. Plus, chicks dig the sauce. Okay, sauce, drain off the grease while keeping the bits in the bottom of the pan. Heat on high heat. (Don't be afraid of the heat). Add 1 tbs of butter (up there with bacon) and whisk lightly until melted. Now add about 1/4 cup of chicken stock and continue to whisk. Your sauce will be bubbling and reducing, that is good. Add a pinch of salt and white wine, about 1/2 cup. Whisk until the wine reduces and concentrates down into a beautiful sauce.
Last night, I also made broccoli Raab. The bitterness of the broccoli raab nicely balances the sweet of the tenderloin. The bitterness is balanced perfectly when cooked with, wait for it...... bacon. Take two strips of bacon and chop into bits. Cook over medium high heat until the bacon begins to brown. Add your broccoli raab to the pan and toss until it reduces. It will reduce very much like spinach. Toss in the pan until covered with the baconny goodness and put into a bowl.
Cut your meat, spoon sauce over your potatoes and meat and enjoy with a nice glass of red wine!
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