Beef Tenderloin Red Pepper Rumaki



  • 1/3 cup soy sauce
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon fresh ginger
  • 1/4 teaspoon garlic powder
  • 1/3 cup water
  • 1 1/2 tablespoons honey
  • 2 tablespoon ketchup
  • 3/4 lb beef tenderloin cut into 12 large bite size pieces
  • 1 small red pepper cored seeded and cut into 12 long strips
  • 1 (8 ounce) can whole water chestnuts
  • 6 slices uncooked hardwood smoked bacon sliced in half
  • 6 green onions trimmed & cut in half
  • Toothpicks


  1. Preheat oven to 400 degrees. Cover large baking sheet with aluminum foil and spray with nonstick cooking spray. I use olive oil.
  2. Combine soy sauce, Worcestershire sauce, ginger, garlic powder, water, honey and ketchup in small saucepan. Simmer over low heat for 10 minutes.
  3. Wrap one piece of red pepper, one water chestnut and one piece of beef with half slice of bacon. Secure with toothpick. Repeat until all are wrapped.
  4. Place on cookie sheet and bake ten minutes. Remove from oven, gently turn and baste with soy/ginger marinade. Place back in oven for 8-10 minutes. Remove and baste. Repeat until bacon is good and crispy; approximately 30 minutes.


For added crispiness you can turn on the broiler the last minute of cooking but broilers are unpredictable to keep a close eye on them.

Mothers Secret Recipes of Comfort Food & Culinary Inspiration from an Organic and Allergen-free Approach