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beef tenderloin rumaki

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Ofallon, MO

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 It is a takeoff from the traditional rumaki that uses chicken livers.

yield 12 serving(s)
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For beef tenderloin rumaki

  • 1/3 c
    soy sauce
  • 2 Tbsp
    worcestershire sauce
  • 1 Tbsp
    fresh ginger
  • 1/4 tsp
    garlic powder
  • 1/3 c
    water
  • 1 1/2 Tbsp
    honey
  • 2 Tbsp
    ketchup
  • 3/4 lb
    beef tenderloin cut into 12 large bite size pieces
  • 1
    small red pepper cored seeded and cut into 12 long strips
  • 1
    (8 ounce) can whole water chestnuts
  • 6
    slices uncooked hardwood smoked bacon sliced in half
  • 6
    green onions trimmed and cut in half

How To Make beef tenderloin rumaki

  • 1
    Preheat oven to 400 degrees. Cover large baking sheet with aluminum foil and spray with nonstick cooking spray. I use olive oil.
  • 2
    Combine soy sauce, Worcestershire sauce, ginger, garlic powder, water, honey and ketchup in small saucepan. Simmer over low heat for 10 minutes.
  • 3
    Wrap one piece of red pepper, one water chestnut, one piece of green onion and one piece of beef with half slice of bacon. Secure with toothpick. Repeat until all are wrapped.
  • 4
    Place on cookie sheet and bake ten 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.
  • 5
    NOTES 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.
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