- 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.
Primary Dish Media. LLC 2717 Ingersoll Ave. Plusieurs Moines, IA 50312 Take a look at Look Prepare and Eat!