The sauce in this dish provides the primary flavors for the food. For a memorable food and wine pairing, I recommend a Pinot Noir from Oregon’s Willamette area where the cooler climate is ideal for growing this grape.
Serves 6-8
Prep time: 10 minutes
Total time: 45 minutes
Ingredients
Instructions:
In an oven proof pan, cook the bacon, drain and set aside. Sprinkle the tenderloin with salt and pepper. Add the butter to the pan and sauté tenderloin until seared on all sides. Set tenderloin aside. Add vodka and stock and simmer until reduced to 1 cup. Reduce heat and add cream and bacon. Return tenderloin to pan. Adjust oven rack to middle position and bake tenderloin on 400º F until center registers 145º F and cream reduces to a sauce, about 15 minutes. Transfer tenderloin to a carving board and let stand 10 minutes. If sauce is too thick, add a little more stock. Carve medallions into ½ inch medallions. Spoon sauce onto plates and top with medallions, serve immediately.
Terri’s Tips: