Christmas Chateaubriand

    2-pound center-cut beef tenderloin roast (chateaubriand), trimmed
      and tied
    1 teaspoon celery salt
    1 teaspoon coarsely crushed black pepper
    2 bacon slices
    2/3 cup dry red wine
    1 1/2 teaspoons minced fresh rosemary leaves
    1 red bell pepper
    1 1/3 cups beef or veal demiglace
    fresh rosemary sprigs for garnish

Pat tenderloin dry and rub with celery salt and black pepper. Cut
bacon into 1 1/2-inch pieces. In a heavy kettle just large enough to
hold tenderloin cook bacon over moderate heat, stirring occasionally,
until crisp and transfer with a slotted spoon to a small bowl. Pour
off all but 1 tablespoon bacon fat. Increase heat to moderately high
and brown tenderloin on all sides, about 5 minutes total. With tongs
transfer tenderloin to a plate.

To kettle add wine, bacon, and rosemary and boil mixture 1 minute.
Return tenderloin to kettle and cook at a bare simmer, covered,
turning occasionally, 25 minutes, or until an instant-read
thermometer inserted diagonally 2 inches into center of beef
registers 125F for medium-rare. With tongs transfer tenderloin to a
cutting board and let stand 10 minutes.

While tenderloin is standing, cut bell pepper into 1/4-inch dice.
With a slotted spoon discard bacon from cooking liquid. Add bell
pepper and demiglace to cooking liquid and boil sauce over moderate
heat until slightly thickened and reduced to about 1 1/3 cups.

Cut tenderloin into 1/4-inch-thick slices and arrange on a platter.
Spoon some of sauce over tenderloin and garnish with rosemary sprigs.
Serve remaining sauce on the side.