Description
We love this Beef Tenderloin Rumaki. It is easy to make, can be prepped ahead of time and tastes delicious! This rumaki recipe combines succulent beef tenderloin nestled in a sweet red bell pepper, with a water chestnut and a slice of green onion. Then it is wrapped in bacon and basted with a sweet ginger Asian sauce
Ingredients
- ⅓ cups Soy Sauce
- 2 Tablespoons Worcestershire Sauce
- 1 Tablespoon Fresh Ginger
- ¼ teaspoons Garlic Powder
- ⅓ cups Water
- 1-½ Tablespoon Honey
- 2 Tablespoons Ketchup
- 1 Small Red Pepper, Cored Seeded And Cut Into 12 Long Strips
- 1 can (8 Oz. Size) Whole Water Chestnuts
- 6 Green Onions, Trimmed And Cut In Half
- ¾ pounds Beef Tenderloin, Cut Into 12 Large Bite Size Pieces
- 6 slices Uncooked Hardwood Smoked Bacon, Sliced In Half
Preparation
Preheat oven to 400ºF. Cover large baking sheet with aluminum foil and spray with nonstick cooking spray. I use olive oil.
Combine soy sauce, Worcestershire sauce, ginger, garlic powder, water, honey and ketchup in small saucepan. Simmer over low heat for 10 minutes.
Wrap 1 piece of red pepper, 1 water chestnut, 1 piece of green onion and 1 piece of beef with half slice of bacon. Secure with toothpick. Repeat until all are wrapped.
Place on cookie sheet and bake 10 minutes. Remove from oven, gently turn and baste with soy/ginger marinade. Place back in oven for 8–10 minutes. Remove and baste. Repeat until bacon is good and crispy, approximately 30 minutes.
Note: For added crispiness, you can turn on the broiler the last minute of cooking, but broilers are unpredictable to keep a close eye on them.
