Ingredients
For the beef
- 1 piece beef tenderloin/ filet of around 1.2kg/2.6lb clean without fat or silver skin
- 2 tbsp Dijon mustard
- 2 tbsp brown sugar
- 1 tsp fresh rosemary finely chopped
- Salt and pepper
- 180 g sliced bacon 0.4lbs
For the sauce
- 150 ml red wine
- 150 ml balsamic vinegar
- 2 tbsp brown sugar
- Salt and pepper
- 20 g butter
Instructions
For the beef
- Cut off the thin ends of the tenderloin/filet to keep the most cylindrical part of it. This cut is called a Chateaubriand. The rest you can freeze to make recipes that need sliced or chopped beef.
- In a bowl, mix the mustard, brown sugar, rosemary, salt and pepper. Paint the chateaubriand with the mixture all around and on the edges.
- On a board, lay the bacon slices one next to the other, overlapping them because they lose some volume in the oven.
- Place the beef at the centre and wrap it with the bacon. Flip it so that the seam where the bacon meets is at the bottom and place it on an oven-safe dish or baking tray lined with baking paper.
- Roast in a preheated oven at 220°C/430°F for 20-30 minutes. If you have a meat thermometer and you want yours to look like mine, the internal temperature at the centre should be 52°C/125°F when you remove it from the oven. If you like it more cooked it should be 54°C/130°F and if you like it less then it's 52°C/125°F.
- Remove the beef from the oven and let it rest for 10 minutes before slicing. To prevent it from cooling off you can cover it with aluminium foil.
For the sauce
- Place the wine, vinegar and brown sugar in a pan or saucepan and make it boil over medium-high heat until it has ¼ of the original volume.
- Add the butter and mix using a whisk. Also, add salt and pepper to taste.
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