How do to bard a beef tenderloin?

Here's a guide on how to bard a beef tenderloin, along with tips for success:

What is Barding?

Barding is a technique where you wrap a piece of meat, typically a lean cut like tenderloin, with a layer of fat. This helps to:

* Keep the meat moist: The fat melts during cooking, basting the meat and preventing it from drying out.

* Add flavor: The fat itself can be infused with herbs or spices, adding another dimension of taste.

* Improve appearance: The fat creates a beautiful golden crust.

Materials You'll Need:

* Beef tenderloin: Choose a tenderloin that's at least 2 inches thick.

* Fat: You can use:

* Bacon: This is a classic choice and adds smoky flavor.

* Pancetta: A cured Italian bacon, adds a salty, savory taste.

* Lard: Pure pork fat, adds richness and a neutral flavor.

* Beef fat: Similar to lard but with a slightly beefier flavor.

* Kitchen twine: To secure the fat.

* Sharp knife: To trim the fat.

* Meat mallet: (optional) To even out the thickness of the tenderloin.

* Optional: Herbs and spices: Rosemary, thyme, garlic, peppercorns, etc.

Steps:

1. Prepare the tenderloin:

* Trim the tenderloin: Remove any excess fat or silver skin.

* Even out the thickness: If the tenderloin is uneven, use a meat mallet to tenderize it and make it more uniform.

2. Prepare the fat:

* Slice the fat: Cut the fat into thin, even slices. If using bacon, cut it across the grain.

* Season the fat (optional): Add herbs and spices to the fat if desired.

3. Bard the tenderloin:

* Lay down the fat: Overlap the slices of fat over the entire surface of the tenderloin, starting at one end and working your way to the other.

* Secure with twine: Tie the fat in place with kitchen twine, ensuring it's tight but not constricting the meat.

4. Cook the tenderloin:

* Roast in the oven: Preheat oven to 400°F (200°C). Place the tenderloin on a roasting rack in a baking pan. Roast for 15-20 minutes for medium-rare.

* Sear and finish in the oven: Alternatively, sear the tenderloin in a hot pan for 2-3 minutes per side before transferring it to the oven to finish cooking.

* Rest: After cooking, let the tenderloin rest for at least 10 minutes before slicing.

Tips for Barding Success:

* Use high-quality fat: The flavor of the fat will directly impact the taste of the tenderloin.

* Don't overcrowd the pan: Give the tenderloin enough space to cook evenly.

* Cook to your desired doneness: Use a meat thermometer to ensure the tenderloin is cooked to your preference.

* Remove the twine before slicing: Discard the twine before carving the tenderloin.

Enjoy your perfectly cooked and flavorful beef tenderloin!