Seeing as how my prior post about bacon wrapped tenderloin medallions glazed over a few steps, I will attempt to fill in these gaps for you.
Tenderloin went on sale again and this time for $4.99/lb – what a steal! So, even though I had some of these goodies already prepared and waiting in the freezer, I decided to make some more. The deal was just too good to pass up. So this time around I was able to take more pictures to better illustrate the process of preparing these carnivorous gems. (I know that doesn’t really make sense, but I said it and I’m not taking it back. I stayed up really late last night watching The Curious Case of Benjamin Button, and all I want to do is go to bed, so we will press on).
Let’s begin. The hardware and software requirements are simple enough.
Whole (or trimmed) beef tenderloin
Bacon (about ½ lb per trimmed loin)
Plastic wrap and freezer bags (if you’re making this for later)
Open up your bacon and separate it. This way it will be easier to handle when it comes time to wrap it. Then lay out your tenderloin and begin slicing. Use the sharpest, largest knife you have. This will ensure a clean cut. When you’re cutting the medallions, you will want to do it in a single stroke if possible; that way you will get a perfect surface on which to apply your seasonings, plus it makes a better presentation.
Use your bacon as guide for the minimum thickness of your medallions. The second factor in determining thickness is your desired level of doneness. I prefer a nice medium – this is easier to achieve with a thicker cut. So cut them thinner if you like them medium well or well (say 1 to 1 ½ inches), or cut them closer to 2 inches for a more rare finished product. I usually vary the size of mine to accommodate the smaller members of the O6.
After you’re done cutting, it will be time to wrap. Pick one up and, starting with the widest end of the bacon, begin wrapping until you have circumnavigated the meat. The fat in the bacon will act as a fairly decent binder. If you are grilling them immediately, insert a toothpick where the two ends overlap. If these are freezer bound, hold off on the toothpick until grilling time.
If you are planning on saving these for later, prepare a few squares of plastic wrap and make a tower of four medallions. Then, lay them down and wrap them up like a Tootsie Roll and twist the ends. Make sure to squeeze as much air as possible out of the plastic. In the game of long-term storage, air is your enemy.
Once they are wrapped up, just put them in a freezer bag, label it with a Sharpie, read them a story and put them to bed.
Here’s a great idea. Next time you want to do this make a double batch. Prepare half for now and freeze the rest. That way, next time you want to make them all the hard work is already done. Score.
So there it is, a more detailed look at these tasty steaks. Click here to read the original post that covers the entire process in less detail. But wait! There’s more. Or there will be. The next time I grill these up, I’ll be taking more pictures of them actually on the grill, and I’ll include a more detailed write up about that process in a future post.
If you have a whole beef tenderloin that needs to be trimmed first, here is a video on how to do it. Bobby Flay isn’t my favorite “Food Network Star”, but there isn’t a Hulu video showing Alton Brown doing this, so it will have to do.