This is pure comfort food and is perfect for a simple but decedent meal at home.
If you cannot find smoked-bacon, use a high-quality thick-cut bacon and you will not be disappointed.
12 ounces tenderloin tips (2 to 3 pieces)
2 slices thick-cut applewood-smoked bacon or other thick-cut bacon, cut into 1/2 –inch-thick pieces
1 large shallot, sliced (1/3 to 1/2 cup)
2 tablespoons red wine
1 plum tomato, diced
1/2 cup reconstituted store-bought veal demi-glace
Kosher salt and freshly ground black pepper
1 tablespoon cooking oil
1/4 cup crumbled blue cheese
1) Remove the tenderloin tips from the refrigerator and let them rest at room temperature for 30 to 60 minutes.
2) Preheat the oven to 325°F.
3) In a skillet set over medium heat, sauté the bacon until nearly crisp. Remove from the pan and drain on paper towels.
4) Add the shallot to the skillet and sauté, stirring frequently, for 2 to 3 minutes or until softened and starting to brown. Add the wine and tomato and cook for 1 to 2 minutes or until the wine evaporates.
5) Add the demi-glace and half of the drained bacon, raise the heat to high, and cook for 3 to 4 minutes, stirring occasionally or until reduced to a thick consistency and there is about ½ cup of chunky sauce. Season to taste with salt and pepper. Set aside.
6) Lightly sprinkle salt and pepper over the meat.
7) Heat the oil in a medium sauté pan set over high heat, add the meat, and cook for about 1 minute on each side or until well browned. Brown the meat a piece or two at a time so as not to crowd the pan. Transfer to a rimmed baking sheet or shallow roasting pan and bake for about 4 minutes for medium-rare. Transfer to a cutting board and let rest for 10 minutes.
8) Turn on the broiler.
9) Slice the meat crosswise into ½-inch-thick slices and arrange on the baking sheet. Sprinkle the blue cheese over the meat and broil for about 1 minute or until the cheese melts.
10) Spoon the sauce over the plate. Set the meat on top of the sauce and serve, garnished with the remaining bacon.
Note: Tenderloin Tips are the tapering end of the filet mignon, or tenderloin. When the tails, or tips, are removed the remaining centre of the tenderloin is called a chateaubriand. You can buy veal demi-glace in a small container, usually about 1 ½ ounces, in specialty food stores.
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