Sometimes company comes over unexpectedly for a surprise visit and the next thing you know, it’s getting late in the day and you want to make something special to mark the occasion and ensure that the event is a memory making experience.
So what do you do when you want to impress your guests without breaking the bank or spending too much time in a hot kitchen? That’s where Bacon Wrapped Roasted Beef Tenderloin comes in. It’s most definitely sophisticated and fancy, but at the very same time it’s uniquely hearty and down-home delicious!
Bacon Wrapped Roasted Beef Tenderloin
(Serves 8 with a slightly chilled, full bodied “red wine.”)
3 pound beef tenderloin piece (large end), trimmed
2 1/4-inch-thick slices peeled garlic (from about 4 cloves)
1 tablespoon coarsely ground black pepper
1 pound bacon slices
3 8 inch long fresh rosemary branches
Preheat oven to 450°F.
Using a 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 on top of the tenderloin.
Wrap bacon slices around tenderloin and rosemary to enclose tenderloin completely.
Place tenderloin in roasting pan, bacon ends down.
Roast tenderloin until meat thermometer inserted into center registers 125°F
Rare: roast for about 1 hour. Well Done: Roast for around 1 hour & twenty minutes.
Remove from oven.
Tent the roast with foil and let tenderloin stand for 10 minutes.
Transfer tenderloin to cutting board.
Using large sharp knife; cut tenderloin through bacon and rosemary into 1/2-inch-thick slices.
Serve & Enjoy!
Tags: bacon, beef, garlic, Recipes
This post was written by Mr. B.