{"id":5700,"date":"2012-02-11T17:20:20","date_gmt":"2012-02-12T01:20:20","guid":{"rendered":"http:\/\/www.chefmorgan.com\/?p=5700"},"modified":"2012-03-06T21:11:02","modified_gmt":"2012-03-07T05:11:02","slug":"duck-bacon-and-praline-tenderloin-roulaude-with-whipped-creme-fraiche-horseradish","status":"publish","type":"post","link":"https:\/\/www.chefmorgan.com\/engine\/duck-bacon-and-praline-tenderloin-roulaude-with-whipped-creme-fraiche-horseradish","title":{"rendered":"duck bacon and praline tenderloin roulade with whipped cr\u00e8me fra\u00eeche horseradish"},"content":{"rendered":"<p style=\"text-align: center;\">&nbsp;<\/p>\n<p style=\"text-align: center;\"><span style=\"color: #888888;\"><strong><a href=\"http:\/\/www.chefmorgan.com\/duck-bacon-and-praline-tenderloin-roulaude-with-whipped-creme-fraiche-horseradish\/close-meat\" rel=\"attachment wp-att-6084\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-6084\" title=\"www.chefmorgan.com\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/02\/close-meat-350x262.jpg\" alt=\"\" width=\"350\" height=\"262\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/02\/close-meat-350x262.jpg 350w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/02\/close-meat-580x435.jpg 580w\" sizes=\"auto, (max-width: 350px) 100vw, 350px\" \/><\/a><\/strong><\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #888888;\"><strong>duck bacon and praline tenderloin roulade with whipped&nbsp;<\/strong><\/span><br \/>\n<span style=\"color: #888888;\"> <strong>cr\u00e8me fra\u00eeche horseradish<\/strong><\/span><\/p>\n<p><span style=\"color: #888888;\">&nbsp;serves 2-4<\/span><\/p>\n<p><span style=\"color: #888888;\"><span style=\"text-decoration: underline;\">what you need<\/span>:<\/span><\/p>\n<p><span style=\"color: #888888;\">1 \u00bd-2 pounds beef tenderloin, centercut<\/span><br \/>\n<span style=\"color: #888888;\"> 1 tablespoon unsalted butter<\/span><br \/>\n<span style=\"color: #888888;\">2 garlic cloves, minced<\/span><\/p>\n<p><span style=\"text-decoration: underline; color: #888888;\">praline crust<\/span><\/p>\n<p><span style=\"color: #888888;\">1 cup chopped pecans, toasted<\/span><br \/>\n<span style=\"color: #888888;\"> \u2153 cup granulated sugarwater (as needed)<\/span><br \/>\n<span style=\"color: #888888;\"> 1 \u00bd teaspoon <a class=\"famos-link click famos-annotation refid-Z7CM\" style=\"border-bottom: 1px dotted #4F739E; cursor: pointer; text-decoration: none;\" title=\"famos fleur de sel\" href=\"http:\/\/accounts.famos.com\/accounts\/services\/click\/default\/Z7CM\/?r=http%3A%2F%2Fwww.williams-sonoma.com%2Fproducts%2Ffleur-de-sel-french-sea-salt%2F\" target=\"_blank\">fleur de sel<\/a><\/span><br \/>\n<span style=\"color: #888888;\"> \u00bd cup chopped duck bacon (or applewood bacon, trimmed)<\/span><br \/>\n<span style=\"color: #888888;\"> 2 teaspoons minced Italian parsley<\/span><br \/>\n<span style=\"color: #888888;\"> 1 tablespoon minced chives<br \/>\n1 tablespoon olive oil<\/span><\/p>\n<p><span style=\"color: #999999;\"><!--more--><\/span><\/p>\n<p><span style=\"text-decoration: underline; color: #333333;\">horseradish&nbsp;cr\u00e8me fra\u00eeche<\/span><\/p>\n<p><span style=\"color: #999999;\">4 ounces cr\u00e8me fra\u00eeche<\/span><br \/>\n<span style=\"color: #999999;\">2 tablespoon freshly grated horseradish<\/span><br \/>\n<span style=\"color: #999999;\">pinch kosher salt&nbsp;<\/span><\/p>\n<p><span style=\"text-decoration: underline; color: #333333;\">garnish<\/span><\/p>\n<p><span style=\"color: #999999;\">chive flowers (as needed)<\/span><\/p>\n<p><span style=\"text-decoration: underline; color: #ff0000;\">how to:<\/span><\/p>\n<p><span style=\"text-decoration: underline; color: #333333;\"><span style=\"text-decoration: underline;\">horseradish&nbsp;<\/span><\/span><\/p>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Whip And Mix.<\/span> Use a whisk or a fork to whip the cr\u00e8me fra\u00eeche until creamy and light. Incorporate the freshly grated horseradish. Salt. Set aside until ready for service. This can be done in advance and stored in the refrigerator.<\/span><\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline; color: #999999;\">praline stuffing<\/span><\/p>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Toast Nuts.&nbsp;<\/span> Place the pecans in a pan over a medium-high flame on the stove.Toast the nuts until they begin to release their oils and become golden brown. Be careful to not burn them. Remove nuts from stove and place on a rimmed baking sheet lined with a silplat. Add the salt to the nuts.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Cook Bacon.<\/span> Heat a pan over medium-high flame (or you can cook the bacon in a microwave on paper towels). Cook bacon until slightly crisp. Remove bacon from the pan and place on a plate lined with paper towels to absorb excess grease. Let cool. One cool, chop bacon.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Cook Sugar<\/span>. Place sugar in a saucepan and add enough water to the pan until the sugar looks like \u201cwet sand\u201d. Place a stainless steel bowl on top of the saucepan(the condensation will drip down to prevent seeding). After a few minutes, remove the bowl.&nbsp; Once the cooked sugar turns amber in color (the color of syrup), remove the saucepan from the heat.&nbsp;<\/span><\/li>\n<\/ul>\n<div><span style=\"color: #999999;\"><a href=\"http:\/\/www.chefmorgan.com\/duck-bacon-and-praline-tenderloin-roulaude-with-whipped-creme-fraiche-horseradish\/amber-color\" rel=\"attachment wp-att-5705\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter  wp-image-5705\" title=\"www.chefmorgan.com\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/02\/amber-color-350x262.jpg\" alt=\"Boiling Sugar\" width=\"280\" height=\"210\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/02\/amber-color-350x262.jpg 350w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/02\/amber-color-580x435.jpg 580w\" sizes=\"auto, (max-width: 280px) 100vw, 280px\" \/><\/a><\/span><\/div>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Make Praline.<\/span> Pour the cooked sugar (carefully) over the nuts and salt. Let cool on the silplat. &nbsp;<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Chop Praline.<\/span> Once cool, break the praline into pieces and place in a food processor. Pulse&nbsp; a few times to break up the praline. &nbsp;<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Combine.<\/span>&nbsp; Add bacon, parsley, olive oil, and chives to the food processor. Pulse to combine. The bacon-praline mixture can be made ahead and stored in the refrigerator for a few days.&nbsp;<\/span><\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline; color: #333333;\"><span style=\"text-decoration: underline;\">tenderloin<\/span><\/span><\/p>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Cut And Stuff.<\/span>&nbsp; Place tenderloin on a cutting board lengthwise (facing away from you). Make an incision in the right-hand side of the meat about a 3 o\u2019clock position and continue to cut the meat about 1\/2 inch from the edge, carving a heart shape in the meat as you cut. If it does not resemble a heart, you can simply make an incision in the meat for a center of stuffing. Place the stuffing inside the meat where you made the incision and roll the meat back together tightly securing it closed with kitchen twine.&nbsp;<\/span><\/li>\n<\/ul>\n<ul>\n<li><a href=\"http:\/\/www.chefmorgan.com\/duck-bacon-and-praline-tenderloin-roulaude-with-whipped-creme-fraiche-horseradish\/hear-raw-meat\" rel=\"attachment wp-att-5706\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter  wp-image-5706\" title=\"www.chefmorgan.com\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/02\/hear-raw-meat-350x262.jpg\" alt=\"Stuffed Beef Tenderloin \" width=\"280\" height=\"210\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/02\/hear-raw-meat-350x262.jpg 350w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/02\/hear-raw-meat-580x435.jpg 580w\" sizes=\"auto, (max-width: 280px) 100vw, 280px\" \/><\/a>&nbsp;<span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Season Meat.&nbsp;<\/span> Season the tenderloin liberally with salt and pepper.&nbsp; This can be done in advance and stored in the refrigerator in an airtight container.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Room Temperature.<\/span> Let the meat come to room temperature for at least 30 minutes before roasting.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Sear Meat.<\/span> In a cast iron skillet or an ovenproof pan over high heat, melt the butter.&nbsp; Add garlic. Once the garlic is fragrant, use tongs to add the tenderloin to the pan. Brown the meat on all sides.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Roast Meat.&nbsp;<\/span> Place the pan in the oven and roast the tenderloin uncovered&nbsp; at <span style=\"color: #ff0000;\">350 degrees Fahrenhei<\/span>t until it reaches an internal temperature of<span style=\"color: #ff0000;\"> 120 degrees Fahrenheit<\/span> on a meat thermometer.&nbsp;<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Give It A Rest.<\/span>&nbsp;Carefully remove the tenderloin from oven and let the meat rest for about 15 minutes (cover with foil to keep it warm).&nbsp; When meat reaches an internal temperature of <span style=\"color: #ff0000;\">125 degrees Fahrenheit<\/span> on a meat thermometer, it&nbsp; is medium rare and can be served.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Serve<\/span>. Slice the meat into filets about one inch thick. Remove the kitchen twine and serve a slice with a dollop of cr\u00e8me fra\u00eeche and a large helping of green salad.&nbsp;<\/span><\/li>\n<\/ul>\n<div><span style=\"color: #999999;\"><a href=\"http:\/\/www.chefmorgan.com\/duck-bacon-and-praline-tenderloin-roulaude-with-whipped-creme-fraiche-horseradish\/praline-4\" rel=\"attachment wp-att-5708\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter  wp-image-5708\" title=\"www.chefmorgan.com\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/02\/praline1-225x300.jpg\" alt=\"\" width=\"180\" height=\"240\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/02\/praline1-225x300.jpg 225w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/02\/praline1-375x500.jpg 375w\" sizes=\"auto, (max-width: 180px) 100vw, 180px\" \/><\/a><\/span><\/div>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<div id=\"fancybox-tmp\">&nbsp;<\/div>\n<div id=\"fancybox-loading\">&nbsp;<\/div>\n<div id=\"fancybox-overlay\">&nbsp;<\/div>\n<div id=\"fancybox-wrap\">&nbsp;<\/div>\n<div id=\"famos-iframe-anchor\" class=\"famos\" style=\"z-index: -10000; position: absolute; left: 230px; top: 1961px; width: 133px; height: 15px;\" title=\"|&lt;a id=&quot;spotlight-trigger&quot; class=&quot;minispot-logo&quot; href=&quot;javascript:void(0)&quot;&gt;&lt;\/a&gt;\">&nbsp;<\/div>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; duck bacon and praline tenderloin roulade with whipped&nbsp; cr\u00e8me fra\u00eeche horseradish &nbsp;serves 2-4 what you need: 1 \u00bd-2 pounds beef tenderloin, centercut 1 tablespoon unsalted butter 2 garlic cloves, minced praline crust 1 cup chopped pecans, toasted \u2153 cup granulated sugarwater (as needed) 1 \u00bd teaspoon fleur de sel \u00bd cup chopped duck bacon [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[341,18],"tags":[219,764,766,298,776,765,353],"class_list":["post-5700","post","type-post","status-publish","format-standard","hentry","category-main-courses","category-recipes","tag-beef-tenderloin","tag-duck-bacon","tag-horseradish","tag-praline","tag-praline-stuffing","tag-roulade","tag-tenderloin"],"_links":{"self":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/5700","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/comments?post=5700"}],"version-history":[{"count":28,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/5700\/revisions"}],"predecessor-version":[{"id":6086,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/5700\/revisions\/6086"}],"wp:attachment":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/media?parent=5700"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/categories?post=5700"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/tags?post=5700"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}