Bacon-Wrapped Whole Beef Tenderloin
A whole beef tenderloin is a celebration all by itself; wrap it in bacon, give it a glossy herb-garlic finish, and it becomes the dish people remember. This one is built for a holiday table, but the method is straightforward enough for any night you want to make special.
Ingredients
Method
- Whisk Tuscan Garlic, Original Garlic, Rosemary Olive Oil, horseradish, rosemary, salt, and pepper. Rub the mixture all over the tenderloin and refrigerate uncovered for at least 30 minutes.
- Heat oven to 425°F. Lay bacon strips slightly overlapping on a board, set the tenderloin on top, and wrap the bacon around it. Tie with kitchen twine at 2-inch intervals.
- Roast for 15 minutes, then reduce the oven to 350°F and cook until the center reaches 125°F for medium-rare, about 20 to 30 minutes more. Rest at least 15 minutes before slicing.
- Slice into thick medallions and serve with roasted green beans, grilled corn, and the resting juices spooned over the top.
Notes
Time: 90 min
Kitchen tip: Use an instant-read thermometer, not the clock. Tenderloin is lean and luxurious; pulling it at the right temperature is the entire game.
