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1
Pat tenderloin dry and rub with celery salt and black pepper.
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2
Cut bacon into 1 1/2-inch pieces.
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3
In a heavy kettle just large enough to hold tenderloin cook bacon over moderate heat, stirring occasionally, until crisp and transfer with a slotted spoon to a small bowl.
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4
Pour off all but 1 tablespoon bacon fat.
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5
Increase heat to moderately high and brown tenderloin on all sides, about 5 minutes total.
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6
With tongs transfer tenderloin to a plate.
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7
To kettle add wine, bacon, and rosemary and boil mixture 1 minute.
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8
Return tenderloin to kettle and cook at a bare simmer, covered, turning occasionally, 25 minutes, or until an instant-read thermometer inserted diagonally 2 inches into center of beef registers 125F.
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9
for medium-rare.
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10
With tongs transfer tenderloin to a cutting board and let stand 10 minutes.
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11
While tenderloin is standing, cut bell pepper into 1/4-inch dice.
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12
With a slotted spoon discard bacon from cooking liquid.
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13
Add bell pepper and demiglace to cooking liquid and boil sauce over moderate heat until slightly thickened and reduced to about 1 1/3 cups.
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14
Cut tenderloin into 1/4-inch-thick slices and arrange on a platter.
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15
Spoon some of sauce over tenderloin and garnish with rosemary sprigs.
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16
Serve remaining sauce on the side.
