» » Beef tenderloin rumaki recipe without liver

Beef tenderloin rumaki recipe without liver

Beef tenderloin rumaki recipe without liver
  • Makes 20 rumaki
  • Total time: 50 minutes

Beef tenderloin is the greatest cut for this since it is so tender. But less costly cuts like tri-tip and top sirloin work. Just make certain to not overcook the beef or it will likely be soft.

Ingredients:

  • ⅔ cup bourbon
  • ½ cup packed brown sugar
  • 3 T. dark wine vinegar
  • 1 lb. beef tenderloin, trimmed, reduce 1½ chunks*
  • Pepper and salt
  • 20 strips thin-sliced bacon
  • 20 scallion pieces, 2½ lengthy
  • 20 sliced canned water chestnuts, drained
  • Thinly sliced scallions

Directions:

Preheat oven to 400. Whisk bourbon, brown sugar, and vinegar inside a calculating cup having a pour spout put aside. Season tenderloin cubes with pepper and salt.

Assemble rumaki by wrapping a strip of bacon around each bit of beef, scallion, and water chestnut, then securing having a toothpick.

Coat a sizable saute pan with nonstick spray. Saute rumaki over medium-high temperature, embracing brown on every side. Transfer pan towards the oven and roast 7 minutes, then transfer rumaki to some serving platter tent loosely with foil to help keep warm. Pour off drippings in the pan and go back to burner over medium-high. Deglaze with bourbon mixture and simmer until sauce is syrupy, a couple of minutes, then season with pepper and salt. Drizzle sauce over rumaki, sprinkle with sliced scallions, and serve.

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