Roasted Beef Tenderloin Wrapped in Bacon

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READY IN: 1hr 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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