City Palate

The Wine & Beer Issue - May June 2017

Beef Tenderloin and Double-Smoked Bacon Brochettes
Nov/Dec 2008
Who can resist the combination of crispy bacon and beef dipped into a luscious blue cheese sauce? Truly a heavenly match! You can also use the St. Agur fondue as a sauce for other beef dishes.

2 lbs beef tenderloin, cubed into bite-size pieces
Salt & pepper
10 slices double-smoked bacon, cut into bite-size pieces
¼ c. whipping cream
½ c. St. Agur or your favourite creamy blue cheese
1 T. olive oil
24 cocktail-size skewers

In a medium-sized bowl, toss beef tenderloin with salt and pepper and set aside. Skewer a piece of beef, following with bacon, then beef, then bacon, finishing with beef. Place on a baking sheet lined with parchment paper. Continue skewering remaining beef and bacon. You can do this in advance and either freeze or keep refrigerated until ready to use.

In a small saucepan gently heat cream and whisk in crumbled blue cheese until well combined and thick. Pour into a ramekin and set aside.

In a large sauté pan, over medium high heat, add 1 tablespoon olive oil. Sear beef and bacon brochettes and cook until bacon is crispy around the edges (you can also do this on a grill). Finish with salt and pepper. Arrange on a platter with the ramekin of fondue to dip into. (No double dipping!) Serves 8 as an appetizer.

Meat