Roasted Beef Tenderloin Wrapped in Bacon
"The roast can be prepped one day ahead. From Bon Appétit, February 2003."
- Ready In:
- 1hr 20mins
- Ingredients:
- 5
- Serves:
-
8
ingredients
- 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)
directions
- 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.
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RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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