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
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.
