INGREDIENTS

INSTRUCTIONS

ROSEMARY VINAIGRETTE
Cut a 1/2-inch horizontal slit in the side of the beef tenderloins.
Place the cheese and milk in a small bowl and mix well with a fork.
Put the mixture into a pastry bag without a tip in place (or put the
mixture in a heavy freezer bag, work it down into one corner, and cut
the end off). Using your fingers, open a pocket in one of the
tenderloins. Pipe equal amounts of the cheese filling into the slits.
Wrap the bacon slices around the sides of the tenderloins, tucking in
the ends of the bacon to form a seal. Carefully place the tenderloins
on a plate, cover with plastic wrap, and refrigerate.
To prepare the vinaigrette, place the shallot, garlic, mustard,
rosemary, dry mustard, and vinegar in a medium bowl and whisk
together. Slowly whisk in the olive oil until thickened and
emulsified. Season to taste with salt and pepper and set aside.
To cook the tenderloins, preheat the oven to 350°. Heat the olive oil
over high heat in a very large ovenproof saute pan until smoking hot.
Remove the tenderloins from the refrigerator, season them generously
with salt and pepper, and place them in the pan. Sear the tenderloins
for about 2 minutes on each side. Put the pan in the oven and cook
for 5 to 8 minutes for rare to medium-rare doneness. Remove from the
oven and serve hot with the vinaigrette.
Converted by MC_Buster.
Per serving: 432 Calories (kcal); 43g Total Fat; (88% calories from
fat); 10g Protein; 3g Carbohydrate; 33mg Cholesterol; 645mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0
Fruit; 8 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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