Friday, April 13, 2012

Beef Tenderloin Rumaki

Notes: Beef tenderloin is the best cut to use for this because it is so tender. But less expensive cuts like tri-tip and top sirloin also work. Just make sure not to overcook the beef or it will be chewy. I love this appetizer, it is elegant and easy!!

Categories: Appetizers

Source: Source: Cuisine at Home

2/3 cup bourbon
1/2 cup brown sugar
2 Tbsp red wine vinegar
1 lb beef tenderloin, trimmed, cut into 1.5" chunks, seasoned with salt and pepper
10 strips bacon, halved crosswise
20 scallion pieces, 3" long
1/2 cup canned sliced water chestnuts, drained
1Preheat oven to 400F.
2Whisk bourbon, brown sugar and vinegar together in a bowl; set aside.
3Wrap steak chunks in pieces of bacon with a scallion and water chestnut; secure with a toothpick.
4Coat a large ovenproof saute pan with nonstick spray. Saute rumaki over medium high heat on all sides until brown. Transfer pan to oven, roast 7-8 minutes, then arrange rumaki on a serving platter. Pour off drippings from the pan and return it to stovetop over medium-high heat. Deglaze with bourbon mixture and simmer until syrupy, 2-3 minutes. Season with salt and pepper; pour over rumaki.

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