Bacon wrapped Black Angus Beef with Green Peppercorn - Thyme Sauce
- 1 pc whole Black Angus Tenderloin MB3+
- 1 1/2 teaspoons coarse salt
- 1/2 teaspoon black pepper
- 2 teaspoons minced fresh rosemary
- 1 tablespoon maple syrup
- 14 slices veal bacon,
For Green Peppercorn – Thyme Sauce
- 10 tablespoons cold unsalted butter, cut into cubes, divided
- 1 large shallot, peeled and minced
- 3 tablespoons white wine vinegar
- 1 tablespoon strong Dijon mustard
- 1/2 cup heavy (whipping) cream
- 1 dash hot sauce, preferably Tabasco (optional)
- Fine sea salt and freshly ground white pepper
- 2 teaspoons fresh thyme leaves, plus 5 sprigs for infusing
- 1 tablespoon green peppercorns
Preheat oven to 450°F. Line the bottom of the roasting pan with foil and top with rack.
Season tenderloin roast with salt and pepper. In a small mixing bowl combine rosemary and maple syrup.
Lay a 2-foot length of plastic wrap on a cutting board and shingle bacon slices vertically on the plastic wrap, slightly overlapping each piece from left to right. The width of shingled slices should match the length of the tenderloin.
Coat tenderloin with maple rosemary mix and lay horizontally across the bottom of the shingled bacon slices. Roll tenderloin in the bacon slices, using the plastic wrap.
Remove plastic wrap and lay the tenderloin, bacon seam side down, in the roasting pan.
Roast tenderloin 15 minutes, reduce heat to 325°F and continue roasting 25 minutes, or until the internal temperature of the roast reaches 125°F for medium rare.
Remove roast from oven, tent with foil and allow to rest 10-15 minutes before serving.
Green Peppercorn – Thyme Sauce
Combine 2 tablespoons of the butter, shallot, vinegar, brandy and mustard in a small saucepan. Bring to a boil over medium heat and cook for 2 minutes. Add 2 tablespoons of the cream and whisk until it is incorporated. This addition of the cream will help prevent the sauce from breaking.
Start adding the butter cubes, one at a time, whisking continuously. When the first cube of butter is almost melted, add another. Repeat until all the butter is incorporated.
Add the rest of the cream, the hot sauce, if using, a pinch of salt, and a few grinds of white pepper. Add the 5 sprigs of thyme and let sit in the hot sauce for 10 minutes.
While the mixture is still warm, strain through a china cap or other fine strainer. Mix in the thyme leaves and peppercorns. Use immediately or keep in a pitcher in a warm water bath. If the sauce breaks, you can reincorporate it with a little heavy cream or by using an immersion blender.