Beef Tenderloin With Madeira And Sauce

• 1 (5 to 6 lb.) beef tenderloin, trimmed of all fat
• 1/2 tsp. salt and freshly ground pepper
• 2 Tbsp. Dijon mustard
• 4 oz. bacon, diced, fried and drained
• 5 1/2 oz. mushrooms, sliced
• 2 cloves garlic, minced
• 1 shallot, minced
• 3 Tbsp. peanut oil
• 1 c. fresh orange juice
• 1 c. Madeira
• 1/2 c. Ruby Port
• 1/4 c. brandy
• 2 c. beef broth
• 1 c. heavy cream
• 4 Tbsp. butter, softened

1. Preheat oven to 450u0b0.
2. Make a 2-inch deep incision the length of the roast so that meat opens and lies flat.
3. Salt and pepper the inside and spread with Dijon mustard.
4. Saute mushrooms in pan where bacon was cooked.
5. Add garlic and shallots and cook for 1 minute. Combine with bacon and spread the mixture down the middle of the roast.
6. Roll tenderloin to its original shape and tie with butcher's twine.
7. Heat oil in a large pan and sear roast on all sides until browned.
8. Place roast in 450u0b0 oven and reduce temperature to 375u0b0.
9. Roast 15 to 18 minutes.
10. Remove from oven and allow it to sit for 5 minutes.

beef tenderloin, salt, mustard, bacon, mushrooms, garlic, shallot, peanut oil, orange juice, madeira, brandy, beef broth, heavy cream, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=636046 (may not work)