food | easy entertaining
Bourbon Bacon Chocolate Chip Cookies (Makes 5 dozen)
1 2½ 1 1 ¼ 1 ⁄ 3-1 ¾ ¾ 3 1 2 10
Bacon Wrapped Beef Tenderloin with Henry Bain Sauce (Serves 8)
1 1 1½ ½ ¼ 1
tablespoon chopped fresh rosemary tablespoon chopped fresh thyme tablespoons finely minced garlic teaspoon kosher salt teaspoon freshly ground black pepper (4-pound) center-cut beef tenderloin, trimmed of fat 1 pound sliced bacon Henry Bain Sauce
Preheat the oven to 400°F. In a small bowl, combine the rosemary, thyme, garlic, salt, and pepper. Sprinkle the herb mixture evenly over the tenderloin and rub it in with your fingers. On a clean work surface, place the bacon slices lengthwise
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side by side, overlapping them slightly. Use enough slices so the width of the bacon layer is about 2 inches shorter than the length of the tenderloin. Place the tenderloin perpendicular to the bacon in the center of the slices. Fold the ends of the bacon over the tenderloin, then roll the tenderloin toward you so the ends of the bacon are on the bottom of the tenderloin. Stretch the bacon slices if necessary to fit around the tenderloin. Heat a baking pan in the oven for 5 minutes. Remove the pan from the oven and carefully place the meat, bacon-ends down, in the hot pan. Roast, uncovered, for 50 to 60 minutes, until an instant-read thermometer inserted into the thickest part of the tenderloin registers 135°F for medium rare. Remove the meat from the oven, cover it with aluminum foil, and let it rest for 15 minutes. The temperature of the meat should rise to 145°F while it rests. Cut the meat into ½-inch-thick slices and transfer to a serving platter. Serve with the Henry Bain Sauce on the side.
pound thick-cut bacon cups all-purpose flour teaspoon baking soda teaspoon salt teaspoon baking powder cup unsalted butter, room temperature (see Note) cup granulated sugar cup packed brown sugar tablespoons bourbon teaspoon pure vanilla extract large eggs ounces dark chocolate chips
Preheat the oven to 400°F. Place the bacon in a single layer on a parchment-lined baking sheet. Bake for 15 to 20 minutes, until crisp. Remove the bacon to a paper towel–lined plate to drain. Pour the bacon grease from the baking sheet into a glass measuring cup and place it in the refrigerator to solidify, about 30 minutes. Transfer the bacon to a cutting board, cut into small dice, and set it aside. Reduce the oven temperature to 375°F. Line two baking sheets with parchment paper and set them aside. In a medium bowl, combine the flour, baking soda, salt, and baking powder and set aside. Once the bacon fat is solidified, add just enough of the unsalted butter to make 1 cup. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and bacon fat, granulated sugar, and brown sugar. Beat on low speed until combined. Add the bourbon, vanilla, and eggs and beat on low speed until thoroughly mixed. With the machine still running on low speed, gradually add in the flour mixture until completely combined. Stir in the bacon and chocolate chips. Drop rounded tablespoons of dough about 2 inches apart on the prepared baking sheets. Bake for 9 to 11 minutes, until the cookies are lightly
