This classic Beef Tenderloin Rumaki is finger food at its finest! Tender beef, water chestnuts, and chives are wrapped with bacon.
A Classic Appetizer
This traditional Polynesian hors d’oeuvre was made popular in the 50’s, but it’s still a holiday favorite. The original recipe features chicken liver, although my friends Bryan and Shane introduced my to a modern update which includes Beef Tenderloin.
Beef Tenderloin Rumaki
I swap in beef tenderloin instead, which is topped with water chestnuts and chives. It’s then wrapped in bacon and brushed with a homemade teriyaki sauce before being seared and baked.
And yes: they are as mouthwateringly delicious as they sound and look!
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Beef Tenderloin Rumaki
Ingredients
For the marinated beef tenderloin:
- 1 lb beef tenderloin
- 1/3 cup low sodium soy sauce
- 1/3 cup pineapple juice
- 2 Tbsp brown sugar
- 1 tsp fresh ginger, grated
- 1 clove garlic, grated
- 1 Tbsp corn starch
- 2 Tbsp water
- 1 lb bacon, sliced lengthwise
Instructions
- In a small sauce pan, combine soy sauce, pineapple juice, brown sugar, ginger, and garlic. Set over medium heat. In a small mason jar, combine corn starch and water.
- Shake vigorously to combine, add to sauce mixture. Whisk to combine until suace has slightly thickened. Remove from heat to cool. Reserve 1/2 cup in a small bowl.
- Meanhwile, cut beef tenderloin in to bite sized pieces. Place in to a medium bowl. Top with cooled teriyaki sauce, and allow to marinate for at least 30 minutes. If you marinate for more than 30 minutes, place back in to the refrigerator. I haven't marinated this for more than 30 minutes, and would suggest not marinating it for more than 1 hour.
- To assemble, place 1/2 slice of bacon on a cutting board, top with marinated beef tenderloin. Top with water chestnuts and green onion. Wrap bacon around ingredients. Use a toothpick to secure.
- Set a saute pan over medium heat, and sear rumaki for 1 minute on each side, getting as good a sear you can across the entire surface. Transfer to a foil-lined baking sheet, seam down. I like using a wire rack so any residual grease can cook out.
- Bake at 400 degrees for 15 minutes or until bacon is cripsy. Allow to cool slightly before serving.