President's Fillet
A show-stopping beef tenderloin seared to a golden crust and bathed in a rich cream sauce with red wine, smoky bacon and raisins. Elegant enough for a dinner party, yet surprisingly straightforward to prepare.
🛒 Ingredients
4 servings
- 2 kg (4.4 lb) beef tenderloin
- 1/2 cup full-bodied red wine
- 1 teaspoon sugar
- 1 medium onion, grated
- Smoked bacon slices
- 3/4 cup heavy cream
- 1 tablespoon raisins
- Grated cheese (a pinch)
- 3 tablespoons butter
- 3 tablespoons vegetable oil
- Salt, pepper and fresh herbs
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Directions
- 1
Season the beef tenderloin generously with salt, pepper and your favourite herbs. Let it rest at room temperature for 1 to 2 hours so the flavours infuse the meat.
- 2
Heat the butter and oil in a large heavy pan over high heat. Add the sugar and allow it to lightly caramelise, then sear the tenderloin on all sides until a deep golden crust forms.
- 3
Slice the tenderloin accordion-style — cutting almost all the way through but leaving the base intact — to create even pockets. Tuck a little grated cheese between each slice and transfer to an oven-proof dish.
- 4
In the same pan, sauté the grated onion, deglaze with the red wine and add the diced bacon. Stir in the heavy cream and raisins, season to taste and simmer for 3 minutes.
- 5
Lay bacon slices on top of the tenderloin, pour the creamy sauce over it and bake in a preheated oven at 220 °C / 425 °F for 15–20 minutes, or until cooked to your liking.
💡 Chef's Tip
For an extra-rich sauce, flambé the red wine before adding it to the pan. Pair with creamy mashed potatoes or roasted root vegetables for a complete meal.
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