Best 7 Bacon And Herb Crusted Beef Tenderloin Recipes

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Indulge in a culinary masterpiece with our Bacon and Herb Crusted Beef Tenderloin. This exquisite dish tantalizes your taste buds with a symphony of flavors and textures. The tenderloin, known for its exceptional tenderness, is meticulously seasoned and wrapped in a savory bacon weave, creating an enticing crust that seals in its natural juices. A vibrant blend of herbs, including rosemary, thyme, and parsley, perfumes the air as it roasts to perfection, infusing the tenderloin with a delightful aromatic essence. Accompanying this main attraction is a medley of delectable recipes that elevate the dining experience. From a rich and creamy Horseradish Sauce, perfect for enhancing the beef's inherent flavors, to a vibrant Chimichurri Sauce, bursting with the freshness of parsley, cilantro, and garlic, these sauces add an extra layer of complexity to each bite. Roasted Garlic Parmesan Asparagus provides a healthy and flavorful side dish, while the indulgent Creamy Mashed Potatoes offer a comforting and satisfying complement. As a grand finale, the Classic Red Wine Jus elevates the entire meal with its rich, velvety texture and deep red wine flavor. Prepare to embark on a culinary journey that will leave you and your guests in awe.

Let's cook with our recipes!

HERB-CRUSTED BEEF TENDERLOIN



Herb-Crusted Beef Tenderloin image

Provided by Emily Nabors Hall

Time 2h30m

Number Of Ingredients 10

1 (4-lb.) beef tenderloin, trimmed and tied
¼ cup Dijon mustard
2 tablespoons mayonnaise
1 cup dry breadcrumbs
2 tablespoons finely chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 ½ teaspoons kosher salt
1 teaspoon black pepper
½ teaspoon garlic powder
2 tablespoons olive oil

Steps:

  • Line a baking sheet with aluminum foil; set an ovenproof wire rack inside baking sheet. Pat beef dry. Place on wire rack; let stand at room temperature 1 hour.
  • Preheat oven to 375ºF. Stir together mustard and mayonnaise in a small bowl. Combine breadcrumbs, rosemary, thyme, salt, pepper, and garlic powder in a medium bowl; stir in oil. Brush mustard mixture evenly all over beef. Carefully press breadcrumb mixture all over beef to fully coat.
  • Bake in preheated oven until a thermometer inserted into thickest portion of beef registers 120ºF, 45 to 50 minutes. Remove from oven; rest 30 minutes. (The beef will continue to cook as it rests.) Cut beef into ¾ to 1-inch-thick slices, and serve.

BACON RUBBED ROAST TENDERLOIN OF BEEF



Bacon Rubbed Roast Tenderloin of Beef image

New Year's Eve parties call for a showstopper entree and this roast beef rubbed with bacon is it. This easy recipe uses only a trimmed tenderloin of beef, congealed bacon fat and salt and pepper. Enjoy this flavorful, juicy beef tenderloin tonight.

Provided by Paula Deen

Categories     classics     entertaining

Time 10m

Yield 10

Number Of Ingredients 4

1 (4-5 lb) trimmed of the kidney fat coating and membrane (this is an easy task, or have your butcher trim) tenderloin of beef
1/2 cup congealed bacon fat
1 teaspoon kosher salt
1 teaspoon black pepper

Steps:

  • Rub the entire outside of the beef tenderloin with the bacon fat. Sprinkle with salt and pepper. Place on a foil lined baking tray (for easy clean up) and put in a preheated 400º oven. For a roast that is medium rare, cook until the internal temperature reaches 120º when tested with a meat thermometer (approximately 30-45 minutes). Allow to rest for 15 minutes before slicing. Keep in mind that carryover heat will continue to cook the meat as it rests, raising the temperature 10-15 degrees.
  • Paula's note: Without an ample rest, the juices of the tenderloin will rush out when you slice it, causing your meat to be dry. I also don't bother tenting the roast with aluminum foil when it is resting. It stays plenty warm and tenting it will soften the wonderful crust formed from the bacon fat and spices.

BACON WRAPPED BEEF TENDERLOIN



Bacon Wrapped Beef Tenderloin image

Provided by Guy Fieri

Categories     main-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 13

1 pound thin sliced applewood smoked bacon
One 4-pound beef tenderloin
2 teaspoons kosher salt
1 tablespoon freshly cracked black pepper
Canola oil
2 cloves garlic, minced
1 large shallot, minced
1/4 cup drained green peppercorns in brine
1/2 cup whiskey, such as Jack Daniel's
1 cup low-sodium beef stock
1/2 cup heavy cream
4 tablespoons unsalted butter, chilled and cut into pieces
Kosher salt

Steps:

  • For the tenderloin: Begin by placing a large sheet of plastic wrap on a clean bench top (use 2 overlapping sheets if you have to). In the center of the plastic, lay the bacon slices vertically, slightly overlapping one another, working from left to right. Sprinkle the tenderloin with the salt and pepper. Place the beef tenderloin horizontally across the strips of bacon (along the bottom of the rectangle of bacon). Roll up the plastic and bacon around the beef so it is wrapped tightly and evenly. Twist the ends of plastic to tighten and form the meat into an even log shape. Place in the refrigerator to firm up for 1 hour so the bacon sticks to the beef and the roast retains its nice even shape.
  • Preheat the oven to 375 degrees F.
  • Set a large cast-iron pan (or roaster) over high heat and coat lightly with canola oil. Remove the beef from the fridge and discard the plastic. Place the roast seam-side down in the pan and brown on all four sides, 4 to 5 minutes per side. When completely browned, place the whole pan in the oven and roast for about 30 minutes (an instant-read thermometer should register 135 degrees F for medium-rare). When done, remove from the oven and transfer the roast to a platter to rest before slicing into 1/2-inch-thick slices.
  • For the peppercorn sauce: Set the pan used for the beef over medium heat. Discard all but 2 to 3 tablespoons of fat from the pan, and then add the garlic and shallots. Season with some salt and saute until caramelized, 2 to 3 minutes. Then add the green peppercorns. Mix well, and then remove the pan from the heat and carefully add the whiskey (you can flambe if you like here by igniting the alcohol in the pan). Return the pan to the heat and cook down until just about all the liquid has reduced before adding the beef stock and heavy cream. Bring to a simmer and cook to allow flavors to meld, 2 to 3 minutes. Remove from the heat and add the cold butter cubes, swirling as they dissolve. Taste and, if needed, season with more salt. Serve with the slices of bacon wrapped tenderloin.

BACON-WRAPPED BEEF TENDERLOIN



Bacon-Wrapped Beef Tenderloin image

A very tasty piece of beef tenderloin wrapped in bacon.

Provided by Bren

Categories     Beef Tenderloin

Time 7h10m

Yield 10

Number Of Ingredients 8

1 (2.5 pound) center-cut beef tenderloin roast, trimmed
¼ cup finely chopped fresh rosemary leaves
3 tablespoons finely chopped fresh thyme
4 cloves garlic, minced
½ teaspoon salt
½ teaspoon coarsely ground black pepper
1 ½ pounds thick-cut bacon
2 tablespoons vegetable oil

Steps:

  • Trim beef tenderloin to a thickness of 2 1/2 inches.
  • Combine rosemary, thyme, garlic, salt, and pepper in a small bowl. Rub and press mixture evenly over all sides of the beef.
  • Place a long sheet of plastic wrap on a work surface. Arrange bacon slices crosswise on the wrap, slightly overlapping each piece to form a rectangle. Place the seasoned tenderloin over the bacon slices. Wrap the bacon slices up around the beef and secure with toothpicks. Wrap tightly in plastic wrap and refrigerate for 6 to 8 hours.
  • Preheat the oven to 400 degrees F (200 degrees C). Remove beef from the refrigerator; remove and discard plastic wrap.
  • Heat oil in a roasting pan over 2 burners set to medium heat. Place beef, seam-side down, in the roasting pan. Cook until bacon begins to brown, turning to brown on all sides, 5 to 7 minutes.
  • Transfer the roasting pan to the preheated oven. Roast, uncovered, until firm and reddish-pink and juicy in the center, 30 to 35 minutes, or until desired doneness.
  • Transfer beef, seam-side down, to a platter. Remove toothpicks and let stand for 10 minutes before slicing.

Nutrition Facts : Calories 368 calories, Carbohydrate 1.1 g, Cholesterol 114.3 mg, Fat 21.1 g, Fiber 0.2 g, Protein 40.8 g, SaturatedFat 6.9 g, Sodium 701.2 mg

BACON-WRAPPED BEEF TENDERLOIN WITH HERB STUFFING



Bacon-Wrapped Beef Tenderloin with Herb Stuffing image

Categories     Beef     Herb     Pork     Roast     Christmas     Beef Tenderloin     Bacon     Winter     Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 7

1 cup (2 sticks) butter
6 garlic cloves, chopped
4 cups fresh breadcrumbs made from crustless French bread
2 1/2 cups chopped fresh parsley (from 2 to 3 large bunches)
2 2 1/4- to 2 1/2-pound center-cut beef tenderloin roasts
20 to 24 bacon slices (about 1 1/2 pounds)
Canola oil

Steps:

  • Melt butter in large pot over medium heat. Add garlic; sauté 2 minutes. Add breadcrumbs. Sauté until golden brown, about 4 minutes. Remove from heat; mix in parsley. Season stuffing with salt and pepper. Cool completely.
  • Starting at 1 long side, cut each tenderloin lengthwise almost in half, stopping about 1/2 inch from opposite long side. Open tenderloins like books. Sprinkle cut sides with salt and pepper. Pack half of stuffing on 1 side of each tenderloin. Fold plain side over stuffing.
  • Slightly overlap half of bacon slices on sheet of parchment paper, forming rectangle equal in length to 1 tenderloin. Place tenderloin at 1 edge, across bacon ends. Using parchment as aid, roll up tenderloin in bacon. Using kitchen string, secure bacon around tenderloin, tying at 1 1/2-inch intervals, then tie once lengthwise. Repeat with remaining bacon and tenderloin. (Can be prepared 1 day ahead. Wrap tenderloins and refrigerate. Let stand at room temperature 1 hour before continuing.)
  • Preheat oven to 400°F. Pour enough oil into large skillet to coat bottom; heat over high heat. Add 1 tenderloin. Sauté until bacon is brown, turning often, about 10 minutes. Transfer to rimmed baking sheet. Repeat with second tenderloin. Roast until thermometer inserted into center of each registers 130°F to 135°F for medium-rare, about 30 minutes. Transfer to platter. Let stand 15 minutes. Cut off strings. Cut tenderloins into 1/2-inch-thick slices.

GARLIC HERBED BEEF TENDERLOIN



Garlic Herbed Beef Tenderloin image

You don't need much seasoning to add flavor to this beef tenderloin recipe. The mild blending of rosemary, basil and garlic does the trick. -Ruth Andrewson, Leavenworth, Washington

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 12 servings.

Number Of Ingredients 7

1 beef tenderloin roast (3 pounds)
2 teaspoons olive oil
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried basil
3/4 teaspoon dried rosemary, crushed

Steps:

  • Tie tenderloin at 2-in. intervals with kitchen string. Combine oil and garlic; brush over meat. Combine the salt, pepper, basil and rosemary; sprinkle evenly over meat. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 425° until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 40-50 minutes. Let stand for 10 minutes before slicing.

Nutrition Facts : Calories 198 calories, Fat 10g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 249mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges

HERB-CRUSTED BEEF TENDERLOIN MEDALLIONS



Herb-Crusted Beef Tenderloin Medallions image

I make this every Christmas for two of us and it's so very delicious. The herb crust is very tasty and a complement to the beef tenderloin.

Provided by MamaCass

Categories     Beef Tenderloin

Time 1h5m

Yield 8

Number Of Ingredients 12

½ cup dry bread crumbs
½ cup extra-virgin olive oil
¼ cup Worcestershire sauce
1 large shallot, minced
4 cloves garlic, crushed
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
2 tablespoons Dijon mustard
2 teaspoons ground black pepper
1 (2 pound) beef tenderloin
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 525 degrees F (274 degrees C). Set a cooking rack in a roasting pan.
  • Combine bread crumbs, olive oil, Worcestershire sauce, shallot, garlic, parsley, rosemary, thyme, Dijon, and pepper in the bowl of a food processor; pulse to a paste-like consistency.
  • Spread herb paste all over the tenderloin. Tuck thinner end of the tenderloin underneath so it will cook evenly. Season with salt and pepper and place on the prepared cooking rack.
  • Place in the preheated oven and reduce temperature to 375 degrees F (190 degrees C). Bake until an instant-read thermometer inserted into the center reads 135 degrees F (57 degrees C), about 45 minutes.
  • Remove from the oven and let rest for about 10 minutes before slicing into medallions.

Nutrition Facts : Calories 392.7 calories, Carbohydrate 9.7 g, Cholesterol 89.7 mg, Fat 23.4 g, Fiber 0.7 g, Protein 33.7 g, SaturatedFat 5.5 g, Sodium 295.5 mg, Sugar 1.5 g

Tips:

  • Choose a high-quality beef tenderloin: Look for a tenderloin that is evenly marbled and has a deep red color.
  • Sear the tenderloin before roasting: This will help to create a flavorful crust and lock in the juices.
  • Use a meat thermometer to ensure that the tenderloin is cooked to your desired doneness: For medium-rare, cook to an internal temperature of 135 degrees Fahrenheit.
  • Let the tenderloin rest before slicing: This will help the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
  • Serve the tenderloin with your favorite sides: Some popular options include mashed potatoes, roasted vegetables, and a red wine sauce.

Conclusion:

Bacon and herb crusted beef tenderloin is a delicious and impressive dish that is perfect for a special occasion. With its flavorful crust, juicy interior, and elegant presentation, this dish is sure to wow your guests. So next time you're looking for a special meal to prepare, give this recipe a try.

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