- 3-4 pound beef tenderloin, 10 inches long (the thick end of a whole tenderloin)
- 12 strips thick pepper bacon
- 2 cup beef stock
- 1/2 cup balsamic vinegar
- 1 small onion, sliced thin
- 4 cloves garlic, peeled
- 3-4 sprigs fresh rosemary
- 1 tablespoon Dijon mustard
- 2 tablespoons sugar
- Salt and Pepper
Have the butcher cut a whole tenderloin in half so that you can purchase the
thick end (they will usually cut the rest into steaks) or buy a “butt beef tenderloin.”
Spray the bottom of the CanCooker with Cooking spray. The first step is to cook the bacon in the bottom of the CanCooker without a rack to where it just starts to get crispy, about 10 min.
Take bacon out and set aside. Drain the CanCooker.
Lay the bacon strips out on a clean work surface, touching each other, so they create a rectangular sheet of bacon. (Be careful it’s hot)
Salt and pepper the whole tenderloin thoroughly.
Lay the whole tenderloin and place the bacon and carefully wrap the bacon ends
over the top. Secure the bacon strips by “sewing” toothpicks through the ends.
Put in CanCooker Rack and place the whole tenderloin, toothpick-side-up, in the
CanCooker. Place the sliced onion, garlic cloves, and rosemary sprigs on top of it.
Whisk in the balsamic vinegar and mustard into the sugar until there are no clumps.
Then whisk in the beef stock. Pour the mixture over the tenderloin, cover and cook.
Cook on low to medium heat. (where it starts steaming)
A CanCooker beef tenderloin will be perfectly medium-rare when the temperature
reaches 130 degrees F, about 1.5 hours, depending on weight and thickness.
Remove the whole tenderloin and cover with foil for at least 10 minutes. The
temperature will continue to rise to 135 degrees as it rests. Remove CanCooker
Rack with tongs. If needed, allow the balsamic glaze to continue simmering with
lid off until thick. To serve, remove the toothpicks and slice the tenderloin into thin
rounds. Top with rich balsamic glaze from the bottom of the CanCooker!