Roast Beef Tenderloin - cooking recipe

Ingredients

2 Tbsp. butter
1 (2 lb.) beef tenderloin, trimmed of outside fat
coarsely ground pepper
1/4 lb. bacon and 3 oz. bacon, chopped
1 Tbsp. butter
1/3 c. onions
1/4 c. cognac
1 1/2 c. dry red wine
2 marjoram sprigs
3 c. unsalted beef stock, boiled until reduced to 1 1/2 c.
1 tsp. tomato paste
1/4 c. butter
freshly ground pepper

Preparation

Preheat oven to 450\u00b0.
Spread 2 tablespoons of butter over beef.
Sprinkle liberally with pepper.
Wrap in 1/4 pound bacon; secure with toothpicks.
Place on rack in roasting pan just large enough to accommodate beef.
Bake until thermometer inserted in thickest part of meat registers 120\u00b0 for rare, about 30 minutes. Transfer beef to heated platter and tent with foil to keep warm.