Roasted Beef Tenderloin Wrapped In Bacon
Serves: 4
Clair Leannon
1 January 1970
Based on User reviews:
49
Spice
50
Sweetness
54
Sourness
44
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
450 g
Bacon (slices)Directions:
1
Preheat oven to 450°F
2
Using small sharp knife, cut twelve 1-inch-deep slits all over beef tenderloin
3
Insert garlic slices into slits
4
Rub pepper all over tenderloin
5
Arrange bacon slices on work surface, overlapping slightly and forming rectangle
6
Place 1 rosemary branch down center of bacon rectangle, perpendicular to bacon slices
7
Place tenderloin atop rosemary branch
8
Place remaining 2 rosemary branches atop tenderloin
9
Wrap bacon slices around tenderloin and rosemary to enclose tenderloin completely
10
Place tenderloin in roasting pan, bacon ends down
11
(Can be assembled 1 day ahead
12
Cover and refrigerate
13
) Roast tenderloin until meat thermometer inserted into center registers 125°F for rare, about 1 hour
14
Remove from oven
15
Tent with foil and let tenderloin stand 10 minutes
16
Transfer tenderloin to cutting board
17
Reserve pan drippings for Broccoli Pancotto , if desired
18
Using large sharp knife, cut tenderloin through bacon and rosemary into 1/2-inch-thick slices and serve
19
Preheat oven to 450°F
20
Using small sharp knife, cut twelve 1-inch-deep slits all over beef tenderloin
21
Insert garlic slices into slits
22
Rub pepper all over tenderloin
23
Arrange bacon slices on work surface, overlapping slightly and forming rectangle
24
Place 1 rosemary branch down center of bacon rectangle, perpendicular to bacon slices
25
Place tenderloin atop rosemary branch
26
Place remaining 2 rosemary branches atop tenderloin
27
Wrap bacon slices around tenderloin and rosemary to enclose tenderloin completely
28
Place tenderloin in roasting pan, bacon ends down
29
(Can be assembled 1 day ahead
30
Cover and refrigerate
31
) Roast tenderloin until meat thermometer inserted into center registers 125°F for rare, about 1 hour
32
Remove from oven
33
Tent with foil and let tenderloin stand 10 minutes
34
Transfer tenderloin to cutting board
35
Reserve pan drippings for Broccoli Pancotto , if desired
36
Using large sharp knife, cut tenderloin through bacon and rosemary into 1/2-inch-thick slices and serve