{"id":1193,"date":"2009-05-12T23:10:11","date_gmt":"2009-05-13T04:10:11","guid":{"rendered":"http:\/\/crankymouse.com\/?p=1193"},"modified":"2009-06-10T15:17:39","modified_gmt":"2009-06-10T20:17:39","slug":"bacon-wrapped-tenderloin-the-prequel","status":"publish","type":"post","link":"https:\/\/crankymouse.com\/index.php\/2009\/05\/12\/bacon-wrapped-tenderloin-the-prequel\/","title":{"rendered":"Bacon-Wrapped Tenderloin – The Prequel"},"content":{"rendered":"

Seeing as how my prior post about bacon wrapped tenderloin medallions<\/a> glazed over a few steps, I will attempt to fill in these gaps for you.\u00a0<\/p>\n

\u00a0<\/p>\n

Tenderloin went on sale again and this time for $4.99\/lb – what a steal!\u00a0 So, even though I had some of these goodies already prepared and waiting in the freezer, I decided to make some more.\u00a0 The deal was just too good to pass up.\u00a0 So this time around I was able to take more pictures to better illustrate the process of preparing these carnivorous gems. (I know that doesn’t really make sense, but I said it and I’m not taking it back.\u00a0 I stayed up really late last night watching The Curious Case of Benjamin Button, and all I want to do is go to bed, so we will press on).<\/p>\n

\u00a0<\/p>\n

Let’s begin.\u00a0 The hardware and software requirements are simple enough.<\/p>\n

\"Tenderloin<\/a><\/p>\n

Whole (or trimmed) beef tenderloin<\/p>\n

Bacon (about \u00bd lb per trimmed loin)<\/p>\n

Sharp knife<\/p>\n

Plastic wrap and freezer bags (if you’re making this for later)<\/p>\n

\"Ready<\/a><\/p>\n

Open up your bacon and separate it.\u00a0 This way it will be easier to handle when it comes time to wrap it.\u00a0 Then lay out your tenderloin and begin slicing.\u00a0 Use the sharpest, largest knife you have. This will ensure a clean cut.\u00a0 When you’re cutting the medallions, you will want to do it in a single stroke if possible; that way you will get a perfect surface on which to apply your seasonings, plus it makes a better presentation.<\/p>\n

\"slice1\"<\/a><\/p>\n

Use your bacon as guide for the minimum thickness of your medallions.\u00a0 The second factor in determining thickness is your desired level of doneness.\u00a0 I prefer a nice medium – this is easier to achieve with a thicker cut.\u00a0 So cut them thinner if you like them medium well or well (say 1 to 1 \u00bd inches), or cut them closer to 2 inches for a more rare finished product.\u00a0 I usually vary the size of mine to accommodate the smaller members of the O6.<\/p>\n

\"slice2\"<\/a>\"slice3\"<\/a>\"slice4\"<\/a><\/p>\n

After you’re done cutting, it will be time to wrap.\u00a0 Pick one up and, starting with the widest end of the bacon, begin wrapping until you have circumnavigated the meat.\u00a0 The fat in the bacon will act as a fairly decent binder.\u00a0 If you are grilling them immediately, insert a toothpick where the two ends overlap.\u00a0 If these are freezer bound, hold off on the toothpick until grilling time.<\/p>\n

\"wrap1\"<\/a>\"wrap2\"<\/a>\"wrap3\"<\/a><\/p>\n

\u00a0<\/p>\n

If you are planning on saving these for later, prepare a few squares of plastic wrap and make a tower of four medallions.\u00a0 Then, lay them down and wrap them up like a Tootsie Roll and twist the ends.\u00a0 Make sure to squeeze as much air as possible out of the plastic.\u00a0 In the game of long-term storage, air is your enemy.<\/p>\n

\"twist1\"<\/a>\"twist2\"<\/a>\"twist3\"<\/a>\"twist4\"<\/a>\"twist5\"<\/a><\/p>\n

Once they are wrapped up, just put them in a freezer bag, label it with a Sharpie, read them a story and put them to bed.<\/p>\n

\"label\"<\/a>\"bagged<\/a><\/p>\n

Here’s a great idea.\u00a0 Next time you want to do this make a double batch.\u00a0 Prepare half for now and freeze the rest.\u00a0 That way, next time you want to make them all the hard work is already done.\u00a0 Score.<\/p><\/blockquote>\n

\u00a0<\/p>\n

So there it is, a more detailed look at these tasty steaks.\u00a0 Click here<\/a> to read the original post that covers the entire process in less detail.\u00a0 But wait!\u00a0 There’s more.\u00a0 Or there will be.\u00a0 The next time I grill these up, I’ll be taking more pictures of them actually on the grill, and I’ll include a more detailed write up about that process in a future post.<\/p>\n

If you have a whole beef tenderloin that needs to be trimmed first, here is a video on how to do it. Bobby Flay isn’t my favorite “Food Network Star”, but there isn’t a Hulu video showing Alton Brown doing this, so it will have to do.<\/p>\n

<\/param><\/param><\/embed><\/object><\/center><\/p>\n

Grilling Bacon-Wrapped Beef Tenderloin Medallions<\/a><\/p>\n

\"dsc00726-640x480\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Seeing as how my prior post about bacon wrapped tenderloin medallions glazed over a few steps, I will attempt to fill in these gaps for you.\u00a0 \u00a0 Tenderloin went on sale again and this time for $4.99\/lb – what a steal!\u00a0 So, even though I had some of these goodies already prepared and waiting in […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[23,12,13,10,19],"tags":[84,101,106,36,104,90,105,102,103],"class_list":{"0":"post-1193","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-featured","7":"category-from-the-patio","8":"category-make-ahead-meals","9":"category-recipes","10":"category-timesaving-secrets","11":"tag-bacon","12":"tag-beef","13":"tag-freezer","14":"tag-grill","15":"tag-medallions","16":"tag-steak","17":"tag-technique","18":"tag-tenderoin","19":"tag-wrapped","20":"entry","21":"has-post-thumbnail"},"mv":{"thumbnail_id":null,"thumbnail_uri":null},"_links":{"self":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts\/1193","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/comments?post=1193"}],"version-history":[{"count":9,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts\/1193\/revisions"}],"predecessor-version":[{"id":1214,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts\/1193\/revisions\/1214"}],"wp:attachment":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/media?parent=1193"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/categories?post=1193"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/tags?post=1193"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}