Bacon-Wrapped Beef Tenderloin
- Yield: Serves 8
- 1/4 cup Fresh rosemary leaves, finely chopped
- 3 tbsp Fresh thyme leaves, finely chopped
- 4 cloves Garlic, minced
- 1/2 tsp Salt
- 1/2 tsp Black pepper, coarsely ground
- 2 1/4 lb Center-cut beef tenderloin roast, trimmed (2 1/2 inches thick)
- 14 Thick bacon slices
- 2 tbsp Vegetable oil
- In a small bowl combine rosemary, thyme, garlic, salt and pepper; rub and press evenly on all sides of beef. Set aside.
- Place a long sheet of plastic wrap on a work surface. Arrange bacon slices crosswise on plastic wrap, slightly overlapping each piece to form a rectangle. Place beef lengthwise on bacon slices. Bring bacon slices up around beef and secure ends with toothpicks. Wrap beef tightly in plastic wrap. Refrigerate 6 to 8 hours.
- Preheat oven to 400°F.
- Remove beef from refrigerator, remove and discard plastic wrap. In a large roasting pan placed over two burners heat oil over medium heat. Place beef, seam-side down, in pan. Cook until bacon begins to brown, turning to brown on all sides.
- Place roasting pan in oven. Roast beef, uncovered, 30 to 35 minutes (145°F for medium-rare) or to desired doneness. Transfer beef, seam-side down, to a platter; remove toothpicks.
- Let beef stand 10 minutes before slicing.