Mr. Frank’s Kitchen Bacon and Blu Stuffed Chateaubriand

Ingredients:

1.5 -2lb Center Cut Beef Tenderloin
3 Slices Bacon, Fried and Diced Up
1 cup Blue Cheese Crumbles
1 Shallot, Minced
2 Cloves Garlic, Minced
1/4 cup Fresh Parsley, Chopped
1-2 Russet Potatoes, Sliced into Steak Fries
6 tbsps Butter
4 tbsps Olive Oil
Mr. Frank’s Original Seasoning
4-5 dashes Maggi®
1/2 cup Red Wine

Directions:

Preheat oven: 375 – 400 (depending on how hot your oven cooks).

1. Trim Tenderloin of fat and slice horizontally through the middle (like a sandwich roll), leaving slightly attached on one side.
2. Take a cast iron or stainless-steel frying pan and preheat medium high heat. Add the 2 TB of olive oil and 2 TB Butter and melt.
3. Shake Mr. Frank’s Original liberally over both sides of the tenderloin, and place into pan to sear evenly on both sides (4-5 min per side). Once browned removed from heat and place in a separate baking pan and set aside.
4. Combine the blue cheese crumbles, bacon, and a pinch of the parsley and mix thoroughly, then place inside the tenderloin.
5. Add 2 TB butter to the same pan and melt over medium heat. Add shallots, garlic, and the Maggi® to the pan and cook until translucent and slightly golden.
6. Add a dash of dry vermouth, stir, and scrape 1/2 of the garlic and shallots over the top of the tenderloin. Set remainder aside in pan for later.
7. Take the russet potatoes and scrub clean. Pat dry; then slice into steak fries. Place steak fries skin down into the pan with the tenderloin, and drizzle remaining 2 TB of olive oil over them.
8. Shake Mr. Frank’s Original over the potatoes, then remaining parsley.
9. Place into oven uncovered to roast until the internal temperature reaches your desired degree of cooking.
10. Remove meat from the pan and place on a cutting board and tent with foil to “rest” for another 15-20 minutes (Before resting).

    Rare: 120
    Medium Rare: 130
    Medium: 140
    Medium Well: 150
    Well: 155-160

11. If the potatoes are not browned or cooked enough to your liking, place back in over to roast longer while you prepare the demi-glace.

12. Return the pan with garlic and shallots to medium low heat for 2-3 minutes.

13. Add the wine and turn the heat up to high, scraping the bits off the bottom of pan. When sauce thickens, turn off the heat and add the remaining 2 TB of butter, whisking in to thoroughly combine.

14. Remove potatoes from oven.

15. Carve your tenderloin into thicker slices and plate and drizzle the demi-glace over the top of each piece. Add your potatoes to place and garnish w/ fresh parsley.

    Voila! Enjoy…