Easter meal

Well, somehow I managed to take photos of everything except our wonderful main dish! You'll see our balsamic roasted carrots and our asparagus risotto.  We also enjoyed:

Honey Mustard Bacon Tenderloin

Serves 4.  We made this for Easter 2015.  I like to ‘dry-age’ the beef by letting it sit refrigerated, uncovered, on a rack over a pan for at least a day before cooking.  This a more a technique than a recipe.

            2 lb. beef tenderloin, tied to maintain shape

            salt and pepper

            Dijon-style mustard

            honey

            ½ lb. bacon slices

Take meat out of refrigerator to set at room temperature for at least an hour before you plan to cook it.  While it sits out, liberally season it all over with salt. 

Heat oven to 425 degrees.  Heat an oven proof pan over medium high heat and sear the meat until browned on all sides.  Let sit until cool enough to handle.  Season all over with pepper, rub top with an even thin layer of mustard.  Drizzle with honey.  Wrap beef with the bacon slices, tucking ends under so it is well wrapped. 

Roast in the oven until meat registers 120 degrees (for medium-rare), about 25 minutes.  Remove from oven and let rest at least 25 minutes before slicing and serving.