Indulge in a culinary masterpiece with our roasted beef tenderloin wrapped in bacon, a dish that elevates the art of cooking to new heights. This exquisite recipe, presented with meticulous detail, guides you through the process of preparing a succulent and flavorful beef tenderloin, expertly wrapped in crispy bacon and roasted to perfection. Alongside the main event, you'll also discover a collection of complementary recipes that enhance the dining experience. From a tantalizing horseradish sauce that adds a touch of zest to a delightful sautéed asparagus and wild mushroom medley, each recipe is carefully crafted to complement the main course and create a harmonious symphony of flavors. Prepare to impress your guests with this exceptional roasted beef tenderloin wrapped in bacon, a dish that will leave an unforgettable impression.
Here are our top 5 tried and tested recipes!
ROASTED BEEF TENDERLOIN WRAPPED IN BACON
Categories Berry Roast Low Carb Rosemary Beef Tenderloin Bacon Winter Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 450°F. Using small sharp knife, cut twelve 1-inch-deep slits all over beef tenderloin. Insert garlic slices into slits. Rub pepper all over tenderloin. Arrange bacon slices on work surface, overlapping slightly and forming rectangle. Place 1 rosemary branch down center of bacon rectangle, perpendicular to bacon slices. Place tenderloin atop rosemary branch. Place remaining 2 rosemary branches atop tenderloin. Wrap bacon slices around tenderloin and rosemary to enclose tenderloin completely. Place tenderloin in roasting pan, bacon ends down. (Can be assembled 1 day ahead. Cover and refrigerate.)
- Roast tenderloin until meat thermometer inserted into center registers 125°F for rare, about 1 hour. Remove from oven. Tent with foil and let tenderloin stand 10 minutes.
- Transfer tenderloin to cutting board. Reserve pan drippings for Broccoli Pancotto , if desired. Using large sharp knife, cut tenderloin through bacon and rosemary into 1/2-inch-thick slices and serve.
BACON-WRAPPED BEEF TENDERLOIN
A very tasty piece of beef tenderloin wrapped in bacon.
Provided by Bren
Categories Beef Tenderloin
Time 7h10m
Yield 10
Number Of Ingredients 8
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 FILET
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees F.
- Generously salt and pepper both sides of the steak. Wrap the steak with the bacon and secure with a toothpick.
- Heat an ovenproof skillet over medium-high heat. Add the butter and olive oil. When melted, add the steak to the skillet and sear on both sides until a really nice color, about 1 minute per side.
- Remove the skillet from the stovetop and place into the oven to finish cooking. Cook until medium rare, 7 to 10 minutes. Remove from the oven and allow to rest for 5 minutes before serving.
BEEF TENDERLOIN WITH ROASTED SHALLOTS, BACON AND PORT
Categories Roast Christmas Beef Tenderloin Bacon Port Winter Shallot Bon Appétit
Yield Serves 12
Number Of Ingredients 11
Steps:
- Position rack in center of oven and preheat to 375°F. In 9-inch-diameter pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes.
- Boil broth and Port in large saucepan until reduced to 3 3/4 cups, about 30 minutes. Whisk in tomato paste. (Shallots and broth mixture can be made 1 day ahead. Cover separately; chill.)
- Pat beef dry; sprinkle with thyme, salt and pepper. In large roasting pan set over medium heat, sauté bacon until golden, about 4 minutes. Using slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium-high heat, about 7 minutes. Transfer pan to oven; roast beef until meat thermometer inserted into center registers 125°F for medium-rare, about 45 minutes. Transfer beef to platter. Tent loosely with foil.
- Spoon fat off top of pan drippings in roasting pan. Place roasting pan over high heat. Add broth mixture and bring to boil, scraping up any browned bits. Transfer to medium saucepan; bring to simmer. Mix 3 tablespoons butter and flour in small bowl to form smooth paste; whisk into broth mixture and simmer until sauce thickens, about 2 minutes. Whisk in 3 tablespoons butter. Stir in roasted shallots and reserved bacon. Season sauce with salt and pepper. Cut beef into 1/2-inch-thick slices. Spoon some sauce over. Garnish with watercress. Pass remaining sauce.
ROASTED BEEF TENDERLOIN WRAPPED IN BACON
Make and share this Roasted Beef Tenderloin Wrapped in Bacon recipe from Food.com.
Provided by lazyme
Categories Meat
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 450°F
- Using small sharp knife, cut twelve 1-inch-deep slits all over beef tenderloin.
- Insert garlic slices into slits.
- Rub pepper all over tenderloin.
- Arrange bacon slices on work surface, overlapping slightly and forming rectangle.
- Place 1 rosemary branch down center of bacon rectangle, perpendicular to bacon slices.
- Place tenderloin atop rosemary branch.
- Place remaining 2 rosemary branches atop tenderloin.
- Wrap bacon slices around tenderloin and rosemary to enclose tenderloin completely.
- Place tenderloin in roasting pan, bacon ends down. (Can be assembled 1 day ahead. Cover and refrigerate.).
- Roast tenderloin until meat thermometer inserted into center registers 125°F for rare, about 1 hour.
- Remove from oven. Tent with foil and let tenderloin stand 10 minutes.
- Transfer tenderloin to cutting board.
- Reserve pan drippings for gravy, if desired.
- Using large sharp knife, cut tenderloin through bacon and rosemary into 1/2-inch-thick slices and serve.
Nutrition Facts : Calories 684.2, Fat 56.5, SaturatedFat 21, Cholesterol 183.1, Sodium 557.8, Carbohydrate 1.4, Fiber 0.2, Protein 40.1
Tips:
- For the best results, use a high-quality beef tenderloin roast. Look for one that is evenly marbled with fat and has a deep red color.
- To get a nice crispy crust on the roast, sear it in a hot skillet before roasting it in the oven.
- Wrap the roast in bacon before roasting it to help keep it moist and flavorful.
- Cook the roast until it reaches an internal temperature of 135 degrees Fahrenheit for medium-rare, 145 degrees Fahrenheit for medium, or 155 degrees Fahrenheit for medium-well.
- Let the roast rest for at least 10 minutes before slicing and serving.
- Serve the roast with your favorite sides, such as roasted potatoes, asparagus, or a simple green salad.
Conclusion:
Roasted beef tenderloin wrapped in bacon is a delicious and elegant dish that is perfect for a special occasion. It is easy to make and can be tailored to your own taste preferences. Whether you like your roast rare or well-done, wrapped in bacon or not, this recipe is sure to please everyone at your table.
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