Thursday, August 11, 2011

August 11: Bacon-Wrapped Beef Tenderloin and Super-Stuffed Potatoes with Smoked Gouda and Caramelized Mushrooms and Onions

2 large Russet potatoes, cleaned and pricked with a fork several times each
4 tablespoons extra-virgin olive oil
1 pound button mushrooms, brushed clean and then thinly sliced
1 small yellow onion, sliced
2 large garlic cloves, chopped
1 tablespoon fresh thyme leaves, chopped
   Salt and freshly ground black pepper
4 slices center-cut bacon
4 1 1/2-inch-thick beef tenderloin steaks
1/4 cup sour cream
1/3 pound smoked Gouda cheese, shredded

Preheat the broiler to high.

Place the potatoes on a microwave-safe plate and microwave on High for 15 minutes, rotating once. While the potatoes are cooking, make the stuffing for the potatoes.

Preheat a skillet over medium-high heat with about 2 tablespoons of the EVOO. Add the mushrooms and cook until they start to brown, about 4 to 5 minutes. Add the onions, garlic, thyme, salt, and pepper. Continue to cook, stirring frequently, for 4 to 5 minutes.

While all that is working, line the bacon slices up on a meat-safe cutting board a few inches apart. Preheat a second skillet over high heat with the remaining 2 tablespoons of EVOO. Season the steaks with salt and pepper and center each steak atop a bacon slice. Wrap the bacon over the steaks. Place seam side down in the skillet and cook for 2 minutes on each side. Reduce the heat to medium under the steaks after the first 2 minutes on each side. Cook the meat, turning occasionally, for another 6 to 10 minutes for medium rare to medium well.

Once the potatoes are cooked, cut them in half lengthwise and scoop out the flesh into a medium bowl, taking care not to rip the potato skins. Using a potato masher, smash the potato flesh together with the sour cream until combined. Stir in the sauteed mushrooms and onions, shredded Gouda, salt, and pepper. Mound the filling back into the potato skins. Place on a cookie sheet and transfer to the broiler, 6 inches from the heat, until lightly brown, 3 to 4 minutes.

Serve the bacon-wrapped beef tenderloin alongside the super-stuffed potatoes.


Tonight we picked up my Father-in-Law at the airport in Green Bay. He is coming to buy our car and take it back to Alabama with him. I didn't have time to cook anything, so we went out for dinner to Noodles. I got a whole grain linguine dish with veggies and cheese with chicken on top. It was very good! Or maybe it was just good because I was so hungry by the time we ate. Anyway, I have made these beef tenderloins before and they were very good. The potatoes were especially good. Try them!

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