BEEF TENDERLOIN RUMAKI
• 1 POUND BEEF TENDERLOIN, CUT INTO 1-1/2 INCH CHUNKS, SEASON WITH SALT AND PEPPER TO TASTE
• 10 STRIPS OF BACON, HALVED CROSSWISE
• 20 SCALLION PIECES, CUT 3” LENGTH
• ½ CUP CANNED SLICED WATER CHESTNUTS, DRAINED
WHISK TOGETHER SAUCE INGREDIENTS:
• 2/3 CUP BOURBON (I USE MAKERS MARK)
• ½ CUP BROWN SUGAR
• 2 TABLESPOONS RED WINE VINEGAR
DIRECTIONS:
PREHEAT OVEN TO 400˚
WHISK BOURBON, BROWN SUGAR, AND VINEGAR TOGETHER IN BOWL; SET ASIDE. WRAP TENDERLOIN CHUNKS IN PIECES OF BACON WITH A SLICE OF WATER CHESTNUT AND A PIECE OF SCALLION. SECURE WITH TOOTHPICK.
COAT LARGE “OVEN-PROOF” SAUTE PAN WITH NON-STICK SPRAY. SAUTE RUMAKI OVER MED-HIGH HEAT ON ALL SIDES UNTIL BROWN. TRANSFER PAN TO OVEN, ROAST FOR 7-8 MINUTES. THEN ARRANGE RUMAKI ON SERVING PLATTER. POUR OFF DRIPPINGS FROM RUMAKI PAN – AND RETURN IT TO MED-HIGH HEAT ON STOVETOP. DEGLAZE PAN WITH BOURBON MIXTURE AND SIMMER UNTIL SYRUPY, ABOUT 2-3 MINUTES. SEASON WITH SALT AND PEPPER. POUR OVER RUMAKI. YIELDS: 20 SERVINGS Recipe from Cuisine at Home
