We love this Beef Tenderloin Rumaki. It’s easy to make, it can be prepared in advance and it’s delicious! This rumaki recipe combines a succulent tenderloin of beef nestled in a sweet red pepper, water chestnut and a ring of green onion. Then it’s wrapped in bacon and drizzled with an Asian sweet ginger sauce
- ⅓ cups Soya sauce
- 2 tablespoons Worcestershire Sauce
- 1 tbsp fresh ginger
- ¼ teaspoons garlic powder
- ⅓ cups Water
- 1-½ tbsp Dear
- 2 tablespoons Ketchup
- 1 Small red bell pepper, seeded and cut into 12 long strips
- 1 box (Size 8 oz) Whole Water Chestnuts
- 6 Green onions, trimmed and halved
- ¾ pounds Beef tenderloin, cut into 12 large pieces
- 6 slices Uncooked hardwood smoked bacon, halved
Preheat oven to 400ºF. Cover a large baking sheet with foil and spray with nonstick cooking spray. I use olive oil.
Combine soy sauce, Worcestershire sauce, ginger, garlic powder, water, honey and ketchup in a 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 a slice of bacon. Secure with a toothpick. Repeat until all are packed.
Place on a cookie sheet and bake for 10 minutes. Remove from oven, gently turn over and drizzle with soy/ginger marinade. Return to the oven for 8 to 10 minutes. Remove and water. Repeat until bacon is nice and crispy, about 30 minutes.
Note: For extra crispiness, you can turn on the grill at the last minute of cooking, but grills are unpredictable so watch them closely.