Bacon-Wrapped Beef Tenderloin with Madeira

Ingredients

• 1 pound bacon with boar's head) ( 20 slices)
• 10.5 ounce beef consomme undiluted canned
• 6 pound beef tenderloin trimmed
• 0.5 cup flat-leaf parsley fresh divided chopped
• 0.3 cup rosemary fresh chopped
• 0.3 cup thyme leaves fresh divided
• 14 ounce less-sodium beef broth fat-free canned
• 1 cup madeira wine 
• 7 ounce oyster mushrooms sliced
• 1 tablespoon pepper divided freshly ground
• 1.5 teaspoons salt 
• 0.3 cup shallots minced
• 7 ounce mushroom caps sliced
• 10 servings garnish: herb sprigs fresh
• 3 tablespoons butter unsalted

Equipment

• frying pan
• oven
• whisk
• roasting pan
• kitchen thermometer
• aluminum foil

Directions

1. Cut tenderloin in half crosswise; sprinkle both pieces evenly with 2 1/2 teaspoons pepper and salt.
2. Combine 1/4 cup parsley, rosemary, and 3 tablespoons thyme; rub over beef. Fold narrow end of tenderloin under to achieve a uniform thickness.
3. Wrap bacon around tenderloin pieces, and secure at 1" intervals with heavy string.
4. Heat a 12" nonstick skillet over medium-high heat; add beef in 2 batches. Cook 8 to 10 minutes, turning often to brown all sides.
5. Remove beef from pan, reserving 2 tablespoons drippings in skillet.
6. Place beef on a rack in a large roasting pan.
7. Bake at 400 for 40 to 50 minutes or until a meat thermometer inserted into thickest part of tenderloin registers 140 (rare) to 160 (medium) or to desired degree of doneness.
8. Remove tenderloin to a serving platter, and cover with aluminum foil; let stand 10 minutes before slicing.
9. Remove string.
10. Meanwhile, heat reserved pan drippings in same skillet over medium-high heat; add shallots, mushrooms, and remaining 1 tablespoon thyme. Cook 3 minutes; add Madeira, stirring to loosen particles from bottom of pan.
11. Add beef broth and consomm; bring to a boil. Boil 10 to 12 minutes or until reduced to about 3 cups.
12. Remove from heat; add remaining 1/2 teaspoon pepper, remaining 1/4 cup parsley, and butter, whisking until butter melts.
13. Slice tenderloin into 1/2"-thick slices; arrange on a serving platter.
14. Garnish, if desired.
15. Serve with Madeira sauce.
16. Make Ahead: Cover and refrigerate uncooked bacon-wrapped tenderloins up to 24 hours.
17. Let stand at room temperature 30 minutes before proceeding with the recipe.