1 whole beef tenderloin (3-4 lb.), trimmed
4 strips bacon, divided

Place whole tenderloin on broiler pan and cover with 2 strips of bacon. Broil 7 minutes on one side. Turn to the other side, cover with remaining bacon and broil 7 more minutes.

Place meat in shallow glass dish and pour mushroom sauce over meat (see sauce recipe). Refrigerate several hours or overnight, turning occasionally. Remove meat from refrigerator about 20 minutes before final baking. Drain sauce from meat, reserve in saucepan. Cover meat with foil and bake at 450 degrees for 40 minutes (meat will be medium). Warm Mushroom Sauce. Slice meat and serve with heated sauce. Makes 8-10 servings.

MUSHROOM SAUCE:

6 tbsp. butter
1 clove garlic, chopped
1/2 lb. fresh mushrooms, chopped
2 med. onions, chopped
1/4 lb. ground round
3/4 c. dry red wine
Pinch of Hickory Smoked salt
2 tbsp. chili sauce
4 drops hot pepper sauce
Pinch marjoram
Pinch thyme
2 tbsp. flour
Salt & pepper to taste
2 beef bouillon cubes

Melt butter in skillet. Add garlic, onions and mushrooms. Saute 5 minutes. Add ground round, chili sauce, hot pepper sauce, wine, marjoram, thyme, Hickory Smoked salt, bouillon cubes, salt and pepper. Sprinkle with flour, simmer for 20 minutes.