Sheer decadence on a plate is this beef tenderloin with escargot, garlic, and bacon. If you cannot handle the snails, try substituting beefy portobello mushrooms.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
- 1 (3-1/2 pound) beef tenderloin
- 3 cloves of garlic, minced
- 2 tablespoons butter
- 1 can escargot
- Salt and pepper to taste
- 3 or 4 slices bacon
Preparation:
Cut a horizontal slit in the top of the tenderloin, leaving the ends and bottom third intact to form a pocket. Saute the garlic in the butter in a skillet until light brown. Add the escargot and mix well. Saute for 1-1/2 minutes or until heated through. Season with salt and pepper.
Spoon the escargot mixture into the pocket. Lay the bacon slices crosswise over the tenderloin. Place in a baking pan. Bake at 425 degrees for 20 minutes longer or until a meat thermometer registers 130 degrees F. for rare or 140 degrees F. for medium.
Yield: 8 to 10 servings
Source: Made in the Shade by Junior League of Greater Fort Lauderdale, Florida (Favorite Recipes Press)
Reprinted with permission.
Spoon the escargot mixture into the pocket. Lay the bacon slices crosswise over the tenderloin. Place in a baking pan. Bake at 425 degrees for 20 minutes longer or until a meat thermometer registers 130 degrees F. for rare or 140 degrees F. for medium.
Yield: 8 to 10 servings
Source: Made in the Shade by Junior League of Greater Fort Lauderdale, Florida (Favorite Recipes Press)
Reprinted with permission.
