Bacon Wrapped Beef Tenderloin With Herb Stuffing Recipes

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BACON WRAPPED BEEF TENDERLOIN STEAKS WITH SPINACH AND CHEESE CAKES



Bacon Wrapped Beef Tenderloin Steaks with Spinach and Cheese Cakes image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 18

2 packages frozen chopped spinach, 10 ounces each
3 tablespoons extra-virgin olive oil, 1 for onion, 2 tablespoons to fry cakes
1 small onion, chopped
1/2 cup Italian bread crumbs, 3 handfuls
1/3 cup grated Parmigiano-Reggiano, 2 handfuls
1 egg, beaten
1/4 teaspoon freshly grated nutmeg, eyeball it
Coarse salt and freshly ground pepper
4 thin slices bacon, look for packaged bacon marked "Center Cut" in packaged meats case
4 beef tenderloin steaks, 1 1/2 inches thick
Coarse salt and cracked black pepper, season to your tastes
2 tablespoons butter, divided
1 tablespoon all-purpose flour
1/2 cup dry red wine
1/2 cup beef stock, available on soup aisle
4 small Roma tomatoes
Extra-virgin oil, for drizzling
2 tablespoons chopped or snipped fresh chives

Steps:

  • Defrost spinach in microwave. Wring spinach dry by nesting in kitchen towel and twisting towel over garbage bowl or sink until spinach has given off all of its liquid. Place spinach in a medium mixing bowl. Heat a nonstick skillet over medium heat, add oil and onion and saute the onion until soft, 5 minutes. Add onion to spinach in bowl and return pan to stove top. Turn off heat.
  • Add remaining ingredients to spinach: bread crumbs, cheese, egg, nutmeg, salt and pepper. Combine mixture with a fork, then form into 3-inch patties. Set aside.
  • Line bacon up on meat-safe cutting board a few inches apart. Preheat a second skillet over high heat. Reheat the spinach cakes skillet over medium high heat. Season steaks with salt and pepper and set on bacon slices in the center of each slice. Wrap bacon over steaks. Place seam side down in pan and cook 2 minutes on each side. Add 2 tablespoons oil to spinach cakes pan and set cakes in to cook. Work in 2 batches if necessary. Cook cakes 3 minutes on each side.
  • Reduce heat to medium under steaks after the first 2 minutes on each side. Cook meat another 6 to 10 minutes, turning occasionally, for medium rare to medium well doneness.
  • Remove meat from the pan and let it rest. Add 1 tablespoon of the butter and flour and cook together 1 minute. Whisk in wine and deglaze pan. Whisk in broth and thicken sauce 1 minute. Add remaining tablespoon butter and remove skillet from heat.
  • Quarter tomatoes lengthwise.
  • To serve, set the spinach cakes and steaks beside each other on 2/3 of serving plates and pour sauce evenly over steaks. Scatter a quartered tomato next to spinach cakes on each plate. Drizzle tomatoes with oil, season with salt and pepper and top with chopped chives. Serve plates immediately.

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.

BACON- AND HERB-CRUSTED BEEF TENDERLOIN



Bacon- and Herb-Crusted Beef Tenderloin image

Every bite of beef is moist, tender and rich in herb flavors. Fresh herbs and a bacon wrap are the secrets for success.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 6

Number Of Ingredients 8

1 beef tenderloin roast (2 lb)
Salt and pepper, if desired
1/4 cup chopped fresh parsley
1/4 cup chopped fresh oregano leaves
2 teaspoons chopped fresh rosemary leaves
1 clove garlic, crushed
2 teaspoons vegetable oil
6 slices bacon

Steps:

  • Heat oven to 425°F. Rub beef roast with salt and pepper. In medium bowl, mix parsley, oregano, rosemary, garlic and oil. Press mixture onto top and sides of beef.
  • Place beef on rack in shallow roasting pan. Place bacon slices over top of beef, tucking ends under bottom. Insert meat thermometer so tip is in thickest part of beef.
  • Bake uncovered 35 to 50 minutes or until thermometer reads 140°F for medium-rare or 155°F for medium doneness. Remove beef from oven, cover with foil and let stand about 15 minutes until temperature rises 5°.

Nutrition Facts : Calories 290, Carbohydrate 1 g, Cholesterol 75 mg, Fiber 0 g, Protein 38 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 0 g, TransFat 0 g

BACON WRAPPED STUFFED PORK TENDERLOIN



Bacon Wrapped Stuffed Pork Tenderloin image

This is a old family recipe that I have been making for years. Serve with homemade apple sauce.

Provided by JENNAMARAL

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h5m

Yield 4

Number Of Ingredients 8

1 pork tenderloin
3 slices bread, torn into small pieces
¼ cup butter, melted
3 tablespoons poultry seasoning
1 medium onion, chopped fine
1 stalk celery, chopped fine
salt and ground black pepper to taste
6 slices bacon

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Slice the pork almost in half, but do not cut all the way through. Butterfly the sides until the pork is open enough to stuff.
  • Mix torn bread, melted butter, poultry seasoning, onion, and celery in a bowl until bread is evenly coated with butter and seasoning; season with salt and pepper. Stuff the pork tenderloin with the bread mixture. Wrap the pork around the filling and secure closed with toothpicks. Wrap bacon slices around the stuffed tenderloin. Season top of tenderloin with black pepper.
  • Cook in the preheated oven until pork is cooked through, about 45 minutes. An instant-read thermometer inserted into the center of the stuffing should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 329.7 calories, Carbohydrate 14.3 g, Cholesterol 91.4 mg, Fat 19.5 g, Fiber 1.4 g, Protein 23.7 g, SaturatedFat 9.9 g, Sodium 505.9 mg, Sugar 2.2 g

BACON WRAPPED BEEF TENDERLOIN WITH HERB STUFFING



Bacon Wrapped Beef Tenderloin With Herb Stuffing image

Make and share this Bacon Wrapped Beef Tenderloin With Herb Stuffing recipe from Food.com.

Provided by jenpalombi

Categories     Meat

Time 1h35m

Yield 10 serving(s)

Number Of Ingredients 7

1 cup 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,)
4 1/2-5 lbs beef tenderloin, roasts (two 2.5 lb roasts)
20 -24 slices bacon (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.

Nutrition Facts : Calories 1142.7, Fat 82.6, SaturatedFat 35.2, Cholesterol 255.1, Sodium 953.7, Carbohydrate 33, Fiber 2.5, Sugar 2.8, Protein 63.3

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.

MUSHROOM AND BACON STUFFED BEEF TENDERLOIN



Mushroom and Bacon Stuffed Beef Tenderloin image

A beef tenderloin is stuffed with fresh mushrooms, bacon and more yumminess, then roasted til delicious in this simple but elegant dish.

Provided by My Food and Family

Categories     Home

Time 2h15m

Yield 20 servings

Number Of Ingredients 7

1 cup plus 3 Tbsp. KRAFT Zesty Italian Dressing, divided
1 beef tenderloin (5 lb.)
2 pkg. (10 oz. each) fresh mushrooms, chopped
2 cups STOVE TOP Homestyle Herb Stuffing Mix in the Canister
1/2 cup water
1/4 cup KRAFT Grated Parmesan Cheese
1/4 cup OSCAR MAYER Real Bacon Bits

Steps:

  • Pour 1 cup dressing over meat in shallow dish. Refrigerate 1 hour to marinate, turning after 30 min.
  • Meanwhile, cook and stir mushrooms in remaining dressing in large skillet on medium-high heat 5 min. or until tender. Add stuffing mix and water; mix well. Remove from heat; stir in cheese and bacon.
  • Heat oven to 450°F. Remove meat from marinade; discard marinade. Starting 1 inch from one end of meat, cut lengthwise slit down center of meat to within 1 inch of opposite end, being careful to not cut through to bottom of meat. Gently pull meat apart to make pocket; fill with stuffing mixture. Place on rack in roasting pan.
  • Bake 45 min. to 1 hour or until meat is medium doneness (160°F). Let stand 10 min. before slicing to serve.

Nutrition Facts : Calories 200, Fat 10 g, SaturatedFat 3 g, TransFat 0.5 g, Cholesterol 55 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 21 g

BACON-WRAPPED BEEF TENDERLOIN WITH MADEIRA



Bacon-Wrapped Beef Tenderloin With Madeira image

I found this dish in a Southern Living Christmas cookbook and made it for my husband's birthday dinner a couple of years ago. Since then, it has become one of our favorite holiday dishes--eaten for both Thanksgiving and Christmas! This past year, we invited our neighbors over to celebrate Christmas with us and this was what we had, served alongside balsamic green beans, a potato gratin, and some lovely wheat rolls. It is not as time consuming as a first glance at the instructions make it appear to be. Part of the prep can be done ahead of time and making the sauce is easy and goes fairly fast. And, the gentleman at our local wine store said that a dry cooking sherry can work as a suitable substitute for the madeira wine, which can run a little on the pricey side.

Provided by misscrys79

Categories     Meat

Time 1h35m

Yield 20 meat slices, 10 serving(s)

Number Of Ingredients 15

6 -6 1/2 lbs beef tenderloin, trimmed
1 tablespoon fresh ground pepper, divided
1 1/2 teaspoons salt
1/2 cup chopped fresh flat-leaf parsley, divided
1/4 cup chopped fresh rosemary
1/4 cup fresh thyme leave, divided
1 lb sliced bacon (about 20 slices)
1/3 cup minced shallot
7 ounces shiitake mushrooms, stems removed and sliced
7 ounces oyster mushrooms, stems removed and sliced
1 cup madeira wine
14 ounces beef broth
10 1/2 ounces beef consomme, undiluted
3 tablespoons unsalted butter
fresh herb, for garnish

Steps:

  • Cut tenderloin in half crosswise; sprinkle both pieces evenly with 21/2 teaspoons pepper and salt.
  • Combine ¼ cup parsley, rosemary, and 3 tablespoons thyme; rub over beef.
  • Fold narrow end of tenderloin under to achieve a uniform thickness.
  • Wrap beef around tenderloin pieces, and secure at 1" intervals with heavy string.
  • Heat 12" nonstick skillet over medium-high heat; add beef in 2 batches.
  • Cook 8 to 10 minutes, turning often to brown all sides.
  • Remove beef from pan, reserving 2 tablespoons drippings in skillet.
  • Place beef on rack in large roasting pan.
  • Bake at 400 degrees for 40 to 50 minutes or until meat thermometer inserted into thickest part of tenderloin registers 140 degrees (rare) to 160 degrees (medium) or to desired degree of doneness.
  • Remove tenderloin to a serving platter, cover with aluminum foil; let stand 10 minutes before slicing. Remove string.
  • Meanwhile, heat reserved pan drippings in same skillet over medium-high heat; add shallots, mushrooms, and remaining tablespoon of thyme.
  • Cook 3 minutes; add Madeira, stirring to loosen particles from bottom of pan.
  • Add beef broth and consommé, bring to a boil.
  • Remove from heat; add remaining ½ teaspoon pepper, remaining ¼ cup parsley, and butter, whisking until butter melts.
  • Slice tenderloin into 1/2"-thick slices; arrange on serving platter. Garnish, if desired. Serve with Madeira sauce.

Nutrition Facts : Calories 1078.8, Fat 75.7, SaturatedFat 29.6, Cholesterol 271.3, Sodium 1225.2, Carbohydrate 34.8, Fiber 18.1, Sugar 0.9, Protein 68

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