Stuffed Beef Tenderloin Apple Bourbon
A gourmet dish combining tender beef with sweet apples and a touch of bourbon, perfect for special occasions or family gatherings.
Ingredients
Main Ingredients
- 680 grams beef tenderloin, trimmed of silver skin and excess fat
- 30 milliliters olive oil, divided
- 30 grams kosher salt, divided
- 4 grams black pepper, divided
- 2 slices bacon, diced
- 2 small to medium gala apples, peeled, cored, and diced
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 15 milliliters chopped fresh sage
- 7 grams chopped fresh rosemary
- 5 grams chopped fresh thyme
- 20 grams packed light brown sugar
- 4 grams smoked paprika
- 2 grams garlic powder
- 710 milliliters low-sodium beef broth
- 5 milliliters apple bourbon extract
- 15 milliliters Worcestershire sauce
- 5 milliliters Dijon mustard
- 8 grams cornstarch, mixed with 30 milliliters cold water
- 14 grams cold unsalted butter
Instructions
Preparation
- Cook the diced bacon in a large skillet over medium heat until golden and crisp. Remove the bacon and set aside, leaving the rendered fat in the pan.
- Add the diced onion to the skillet and sauté for 5 to 7 minutes until translucent. Incorporate the diced apples and minced garlic, cooking for an additional 3 to 5 minutes until the apples start to soften.
- Mix in the chopped sage, rosemary, thyme, light brown sugar, smoked paprika, garlic powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook for a minute to release its fragrance, then remove from heat. Stir in the reserved bacon and let it cool.
- Place the beef tenderloin on a cutting board and make a lengthwise cut, stopping three-quarters through to create a hinge. Open the tenderloin like a book and pound it to a thickness of about 1.5 cm.
- Season the inside with 15 grams kosher salt and 2 grams black pepper. Spread the stuffing mixture evenly on the tenderloin's cut side.
- Roll up the tenderloin tightly from the longer side, tie it with kitchen twine at 5-centimeter intervals. Brush the outside with olive oil and season with remaining salt and pepper.
Cooking
- In an ovenproof skillet over medium-high heat, sear the rolled tenderloin on all sides until deep golden brown, approximately 6 to 8 minutes total.
- Transfer the skillet to a preheated oven at 190°C and roast for 35 to 40 minutes, or until the internal temperature reaches 54°C for medium-rare. Allow to rest for at least 10 minutes before slicing.
- While the beef is resting, prepare the gravy by combining the beef broth, apple bourbon extract, Worcestershire sauce, and Dijon mustard in a saucepan. Bring to a boil, then reduce to a simmer for 10 minutes.
- Stir in the cornstarch slurry and whisk until thickened. Remove from heat and whisk in the cold butter.
- Remove the twine and slice the stuffed tenderloin crosswise. Serve on a platter with gravy spooned over the slices.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently adding a splash of beef broth.