Roast Beef Tenderloin

• 2 Tbsp. butter
• 1 (2 lb.) beef tenderloin, trimmed of outside fat
• coarsely ground pepper
• 1/4 lb. bacon and 3 oz. bacon, chopped
• 1 Tbsp. butter
• 1/3 c. onions
• 1/4 c. cognac
• 1 1/2 c. dry red wine
• 2 marjoram sprigs
• 3 c. unsalted beef stock, boiled until reduced to 1 1/2 c.
• 1 tsp. tomato paste
• 1/4 c. butter
• freshly ground pepper

1. Preheat oven to 450u0b0.
2. Spread 2 tablespoons of butter over beef.
3. Sprinkle liberally with pepper.
4. Wrap in 1/4 pound bacon; secure with toothpicks.
5. Place on rack in roasting pan just large enough to accommodate beef.
6. Bake until thermometer inserted in thickest part of meat registers 120u0b0 for rare, about 30 minutes. Transfer beef to heated platter and tent with foil to keep warm.

butter, beef tenderloin, ground pepper, bacon, butter, onions, cognac, red wine, marjoram sprigs, unsalted beef stock, tomato paste, butter, freshly ground pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=883224 (may not work)