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Roasted Beef Tenderloin Wrapped in Bacon Recipe

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This recipe for Roasted Beef Tenderloin Wrapped in Bacon, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Thursday, May 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 3 pound beef tenderloin (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 or 9 inch long fresh rosemary branches

Directions:
Directions:
Preheat oven to 450 degrees. Using small sharp knife, cut twelve 1 inch deep slits all over 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 degrees for rare, about 1 hour. Remove from oven. Tent with foil and let tenderloin stand 10 minutes.
Transfer tenderloin to cutting board. Using large sharp knife, cut tenderloin through bacon and rosemary into 1/2 inch slices and serve.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
It looks fantastic when you take it out of the oven and tastes great.

 

 

 

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