Crock-Pot Beef Tenderloin with Balsamic Glaze
- 1 – 3-4 lb. beef tenderloin, 10 inches long (the thick end of a whole tenderloin)
- 12 strips thick pepper bacon
- 1 small onion, sliced thin
- 4 cloves garlic, peeled
- 3-4 sprigs fresh rosemary
- 3/4 cup beef stock
- 1/3 cup balsamic vinegar
- 1 Tb. dijon mustard
- 2 Tb. sugar
- 1 Tb. four
- Salt and Pepper
- Produce
- Garlic (4 cloves)
- Onion, small thin (1)
- Rosemary, fresh (3 sprigs)
- Meat
- Beef tenderloin (1 lb.)
- Pepper bacon, thick (12 strips)
- Canned Goods
- Beef stock (3/4 cup)
- Condiments
- Balsamic vinegar (1/3 cup)
- Dijon mustard (1 Tb.)
- Cooking & Baking
- Salt and pepper (1)
- Sugar (2 Tb.)
- Other
- 1 Tb. four
Preparation
Read recipe preparation on aspicyperspective.com
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Published December 10, 2012 (2 months ago).
89 people saved this recipe.
