Roasted Beef Tenderloin Wrapped In Bacon Recipes

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ROASTED BEEF TENDERLOIN WRAPPED IN BACON



Roasted Beef Tenderloin Wrapped in Bacon image

Categories     Berry     Roast     Low Carb     Rosemary     Beef Tenderloin     Bacon     Winter     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 5

1 3-pound beef tenderloin piece (large end), trimmed
12 1/4-inch-thick slices peeled garlic (from about 4 cloves)
1 tablespoon coarsely ground black pepper
1 pound bacon slices
3 8- to 9-inch-long fresh rosemary branches

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.

ROASTED BEEF TENDERLOIN WRAPPED IN BACON



Roasted Beef Tenderloin Wrapped in Bacon image

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

3 lbs beef tenderloin, trimmed (large end)
4 garlic cloves (cut into 12 1/4-inch-thick slices peeled garlic)
1 tablespoon fresh coarse ground black pepper
1 lb bacon, slices
3 fresh rosemary, branches (8-9-inch-long)

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

BACON-WRAPPED PORK TENDERLOIN



Bacon-Wrapped Pork Tenderloin image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 7

14 strips bacon (about 13 ounces)
1 pork tenderloin, trimmed (about 1 1/4 pounds)
Kosher salt and freshly ground black pepper
1/3 cup Dijon mustard
3 tablespoons packed light brown sugar
1 1/2 teaspoons garlic powder
1/2 teaspoon cayenne pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Lay the bacon onto a rimmed baking sheet lined with a baking rack. Bake until the bacon has rendered some of its fat but is still completely flexible and hasn't begun to brown, about 15 minutes. Remove from the oven and let cool 5 minutes. Raise the oven temperature to 450 degrees F.
  • Generously sprinkle the tenderloin with salt and black pepper.
  • In a small bowl, stir together the mustard, brown sugar, garlic powder and cayenne. Coat the tenderloin all over with the mixture.
  • Starting at one end, wrap the bacon strips around the tenderloin, overlapping them slightly so they are shingled.
  • Place the tenderloin on the baking rack and roast until 130 degrees F at the thickest point, about 17 minutes. Let rest 5 minutes, then transfer to a cutting board using a long offset spatula and tongs. Slice into 1-inch-thick rounds and serve.

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- 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 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

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 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-WRAPPED PORK TENDERLOIN



Bacon-Wrapped Pork Tenderloin image

This recipe for bacon-wrapped pork tenderloin is tasty and extremely easy and fast.

Provided by MEKANIOD

Categories     Pork Tenderloin

Time 50m

Yield 8

Number Of Ingredients 8

1 (2 pound) pork tenderloin
1 tablespoon fresh thyme
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 sprigs fresh rosemary, leaves stripped
6 slices thick-cut bacon
1 tablespoon garlic powder
½ cup packed brown sugar

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Season tenderloin with thyme, salt, pepper, and rosemary leaves. Wrap bacon around the tenderloin and secure with toothpicks. Sprinkle garlic powder over the bacon, then pack brown sugar around the tenderloin.
  • Cook in the preheated oven until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 35 to 40 minutes.

Nutrition Facts : Calories 181.8 calories, Carbohydrate 14.5 g, Cholesterol 55 mg, Fat 4.6 g, Fiber 0.2 g, Protein 19.8 g, SaturatedFat 1.6 g, Sodium 312.1 mg, Sugar 13.6 g

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BACON WRAPPED BEEF TENDERLOIN - MARC'S ON THE GRILL
2019-06-10 A Bacon Wrapped Beef Tenderloin recipe that I made on a Traeger Pellet Grill. Submit a Comment Cancel reply. Your email address will not be published. Required fields are marked * Comment * Name * Email * Website. Notify me of new posts by email. Δ . Search for: Recent Blogs. Don’t Forget To Eat! Buy The Damn Accessories; Blackstone Griddle; Sous …
From marcsonthegrill.com


ROASTED BACON WRAPPED BEEF TENDERLOIN : OPTIMAL RESOLUTION LIST ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Roasted Bacon Wrapped Beef Tenderloin : Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com


BACON-WRAPPED PORK TENDERLOIN - RECIPETIN EATS
2021-09-15 Wrap pork in bacon: Place pork on the arranged bacon at the end closest to you. Use a long knife to lift the bacon under the pork and roll the pork so the bacon wraps around the fillet. Finish with the bacon seam side down. Honey: Use the knife to transfer back into the skillet. Drizzle over honey and brush all over.
From recipetineats.com


ROASTED BACON WRAPPED BEEF TENDERLOIN RECIPE | TRAEGER …
Roasted Bacon Wrapped Beef Tenderloin. 10. 1. Cherry. Anything that starts with bacon ends with happiness. These beef tenderloins are seasoned with our rich beef and coffee rubs, wrapped with thick-cut bacon and reverse seared over sweet cherrywood to medium rare perfection. 4 Activating this element will cause content on the page to be updated.: main. 4 …
From traeger.com


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