We’re Cooking: Roasted Beef Tenderloin with Bacon Fat and Garlic

Red Wine with Breakfast


Cooking a perfect, center cut beef tenderloin is one of our favorite, classic “special occassion” dishes to make when entertaining. Surprisingly easy to prepare, as this delicate, delicious cut of meat needs little enhancement to make it taste any better than it already does.  Usually we just rub it with a bit salt and pepper, freshly chopped rosemary and garlic a few hours before we cook it, adding a touch of olive oil to help the rub stick to the meat.  Last week, however, we were cooking for some bacon loving friends, so after cooking a batch of bacon to include in my Brussels Sprouts with Bacon and Brown Sugar, I let the fat harden just a bit to be able to use it instead of oil in the rub.  The result, an extra layer of smoky richness in the already decadent dish.  Delicious!


Roasted Beef Tenderloin with Bacon…

View original post 180 more words

Red Wine with Breakfast

Every Glass Is An Adventure


Sommelier, Personal Chef & Concierge Creating Elegant Dinner Parties and Unique Wine Tasting Events to the Big Island of Hawaii

Cogill Wine & Film

Cogill WIne & Film and Cogill Consulting brings together the talents of Producer Gary Cogill and his wife, Sommelier Hayley Hamilton Cogill, working together, yet thriving individually, for a perfect pairing of wine and film.

%d bloggers like this: