Roasted Beef Tenderloin Wrapped In Bacon Recipes

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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

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.

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.

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

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