duck bacon and praline tenderloin roulade with whipped
crème fraîche horseradish
serves 2-4
what you need:
1 ½-2 pounds beef tenderloin, centercut
1 tablespoon unsalted butter
2 garlic cloves, minced
praline crust
1 cup chopped pecans, toasted
⅓ cup granulated sugarwater (as needed)
1 ½ teaspoon fleur de sel
½ cup chopped duck bacon (or applewood bacon, trimmed)
2 teaspoons minced Italian parsley
1 tablespoon minced chives
1 tablespoon olive oil
Available on:
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