Dacor Range Cooking - Manual (Page 56)

RECIPES
BACON-WRAPPED BEEF TENDERLOIN & HERB STUFFING
5 garlic cloves, chopped
2 Tablespoons chopped flat leaf parsley
1 Tablespoon chopped fresh thyme
1 cup plain dry breadcrumbs
2 Tablespoons unsalted butter, melted
2- 2 1/2 pound center-cut beef tenderloin roast
About 5 thick-cut bacon slices
In a large bowl, combine garlic, parsley, thyme and breadcrumbs. Season with salt and pepper. Drizzle with butter and combine to make a stuffing.
Set aside.
Cut the tenderloin almost in half lengthwise, leaving about 1/2- 1-inch at the bottom. Open the tenderloin like a book. Sprinkle tenderloin, inside
and out, with salt and pepper. Pack stuffing into the fold of the tenderloin. Fold and reshape tenderloin. Lay down a single sheet of parchment
paper measuring approximately 12 x 16 inches. Lay bacon in a single layer on top of the parchment paper, overlapping each other by about 1/8
inch. Place tenderloin at one end and use the parchment paper to roll the tenderloin in the bacon. Pull away parchment paper and secure bacon
onto roast with string. Set on a v-shaped rack in a roasting pan.
OVEN-ROASTED ASPARAGUS
1/2 pound asparagus (about 1 bunch), tough woodsy end removed and trimmed
1/2 Tablespoon olive oil
Zest of 1 lemon
Salt and pepper, to taste
Combine asparagus, olive oil, lemon zest, salt and pepper in a 9 x 13-inch baking dish. Set aside until ready to bake.
ROASTED RED PEPPER POTATO GRATIN
1 1/2 cup heavy cream
1/2 cup jarred roasted red bell pepper, drained and small diced
3-4 Yukon Gold potatoes, about 2-2 1/2 pounds, peeled and sliced into thin rounds
Salt and pepper, to taste
Grease a 9x13-inch casserole dish. Layer 1/2 of the potatoes in the prepared dish. Season with salt and pepper and sprinkle 1/2 of the roasted
bell peppers on top. Pour 1/2 of the cream on top. Repeat with remaining potatoes. Season again with salt and pepper, then sprinkle remaining
bell pepper on top. Pour cream on top. Cover with foil and set aside until ready to bake.
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Bacon-Wrapped Beef Tenderloin & Herb Stuffing
Oven-Roasted Asparagus
Roasted Red pepper and Potato Gratin
Pecan Sables
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