BACON-WRAPPED BEEF TENDERLOIN AND SUPER-STUFFED POTATOES WITH SMOKED GOUDA AND CARAMELIZED MUSHROOMS AND ONIONS

Bacon-Wrapped Beef Tenderloin and Super-Stuffed Potatoes with Smoked Gouda and Caramelized Mushrooms and Onions image

Categories Cookies Beef Mushroom Onion Potato Side Gouda Bacon

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 large Russet potatoes, cleaned and pricked with a fork several times each
4 tablespoons extra-virgin olive oil (EVOO)
1 pound button mushrooms, brushed clean and then thinly sliced
1 small yellow onion, sliced
2 large garlic cloves, chopped
1 tablespoon fresh thyme leaves, chopped (from 4 sprigs)
Salt and freshly ground black pepper
4 slices center-cut bacon (look for the "center-cut" label on packaged bacon)
4 1 1/2-inch-thick beef tenderloin steaks
1/4 cup sour cream
1/3 pound smoked Gouda cheese, shredded

Steps:

Preheat the broiler to high.
Place the potatoes on a microwave-safe plate and microwave on High for 15 minutes, rotating once. While the potatoes are cooking, make the stuffing for the potatoes.
Preheat a skillet over medium-high heat with about 2 tablespoons of the EVOO (twice around the pan). Add the mushrooms and cook until they start to brown, about 4 to 5 minutes. Add the onions, garlic, thyme, salt, and pepper. Continue to cook, stirring frequently, for 4 to 5 minutes.
While all that is working, line the bacon slices up on a meat-safe cutting board a few inches apart. Preheat a second skillet over high heat with the remaining 2 tablespoons of EVOO. Season the steaks with salt and pepper and center each steak atop a bacon slice. Wrap the bacon over the steaks. Place seam side down in the skillet and cook for 2 minutes on each side. Reduce the heat to medium under the steaks after the first 2 minutes on each side. Cook the meat, turning occasionally, for another 6 to 10 minutes for medium rare to medium well.
Once the potatoes are cooked, cut them in half lengthwise and scoop out the flesh into a medium bowl, taking care not to rip the potato skins. Using a potato masher, smash the potato flesh together with the sour cream until combined. Stir in the sautéed mushrooms and onions, shredded Gouda, salt, and pepper. Mound the filling back into the potato skins. Place on a cookie sheet and transfer to the broiler, 6 inches from the heat, until lightly brown, 3 to 4 minutes.
Serve the bacon-wrapped beef tenderloin alongside the super-stuffed potatoes.