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1
For the tenderloin: Begin by placing a large sheet of plastic wrap on a clean bench top (use 2 overlapping sheets if you have to).
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2
In the center of the plastic, lay the bacon slices vertically, slightly overlapping one another, working from left to right.
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3
Sprinkle the tenderloin with the salt and pepper.
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4
Place the beef tenderloin horizontally across the strips of bacon (along the bottom of the rectangle of bacon).
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5
Roll up the plastic and bacon around the beef so it is wrapped tightly and evenly.
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6
Twist the ends of plastic to tighten and form the meat into an even log shape.
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7
Place in the refrigerator to firm up for 1 hour so the bacon sticks to the beef and the roast retains its nice even shape.
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8
Preheat the oven to 375 degrees F.
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9
Set a large cast-iron pan (or roaster) over high heat and coat lightly with canola oil.
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10
Remove the beef from the fridge and discard the plastic.
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11
Place the roast seam-side down in the pan and brown on all four sides, 4 to 5 minutes per side.
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12
When completely browned, place the whole pan in the oven and roast for about 30 minutes (an instant-read thermometer should register 135 degrees F for medium-rare).
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13
When done, remove from the oven and transfer the roast to a platter to rest before slicing into 1/2-inch-thick slices.
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14
For the peppercorn sauce: Set the pan used for the beef over medium heat.
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15
Discard all but 2 to 3 tablespoons of fat from the pan, and then add the garlic and shallots.
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16
Season with some salt and saute until caramelized, 2 to 3 minutes.
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17
Then add the green peppercorns.
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18
Mix well, and then remove the pan from the heat and carefully add the whiskey (you can flambe if you like here by igniting the alcohol in the pan).
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19
Return the pan to the heat and cook down until just about all the liquid has reduced before adding the beef stock and heavy cream.
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20
Bring to a simmer and cook to allow flavors to meld, 2 to 3 minutes.
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21
Remove from the heat and add the cold butter cubes, swirling as they dissolve.
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22
Taste and, if needed, season with more salt.
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23
Serve with the slices of bacon wrapped tenderloin.
