Christmas Chateaubriand

• a 2-pound center-cut beef tenderloin roast (chateaubriand), trimmed and tied
• 1 teaspoon celery salt
• 1 teaspoon coarsely crushed black pepper
• 2 bacon slices
• 2/3 cup dry red wine
• 1 1/2 teaspoons minced fresh rosemary leaves
• 1 red bell pepper
• 1 1/3 cups beef or veal demiglace*
• Garnish: fresh rosemary sprigs
• *available at specialty foods shops

1. Pat tenderloin dry and rub with celery salt and black pepper.
2. Cut bacon into 1 1/2-inch pieces.
3. In a heavy kettle just large enough to hold tenderloin cook bacon over moderate heat, stirring occasionally, until crisp and transfer with a slotted spoon to a small bowl.
4. Pour off all but 1 tablespoon bacon fat.
5. Increase heat to moderately high and brown tenderloin on all sides, about 5 minutes total.
6. With tongs transfer tenderloin to a plate.
7. To kettle add wine, bacon, and rosemary and boil mixture 1 minute.
8. Return tenderloin to kettle and cook at a bare simmer, covered, turning occasionally, 25 minutes, or until an instant-read thermometer inserted diagonally 2 inches into center of beef registers 125F.
9. for medium-rare.
10. With tongs transfer tenderloin to a cutting board and let stand 10 minutes.
11. While tenderloin is standing, cut bell pepper into 1/4-inch dice.
12. With a slotted spoon discard bacon from cooking liquid.
13. Add bell pepper and demiglace to cooking liquid and boil sauce over moderate heat until slightly thickened and reduced to about 1 1/3 cups.
14. Cut tenderloin into 1/4-inch-thick slices and arrange on a platter.
15. Spoon some of sauce over tenderloin and garnish with rosemary sprigs.
16. Serve remaining sauce on the side.

center, celery salt, black pepper, bacon, dry red wine, rosemary, red bell pepper, beef, rosemary sprigs

Taken from www.epicurious.com/recipes/food/views/christmas-chateaubriand-15804 (may not work)