Bacon wrapped beef tenderloin is a dish that is sure to impress your friends and family. It's the perfect combination of savory beef, crispy bacon, and tangy sauce. This dish is easy to make and can be tailored to your preferences. Whether you like your beef rare or well-done, you can customize this recipe to create the perfect dish for you.
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BACON WRAPPED BEEF TENDERLOIN STEAKS WITH SPINACH AND CHEESE CAKES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Defrost spinach in microwave. Wring spinach dry by nesting in kitchen towel and twisting towel over garbage bowl or sink until spinach has given off all of its liquid. Place spinach in a medium mixing bowl. Heat a nonstick skillet over medium heat, add oil and onion and saute the onion until soft, 5 minutes. Add onion to spinach in bowl and return pan to stove top. Turn off heat.
- Add remaining ingredients to spinach: bread crumbs, cheese, egg, nutmeg, salt and pepper. Combine mixture with a fork, then form into 3-inch patties. Set aside.
- Line bacon up on meat-safe cutting board a few inches apart. Preheat a second skillet over high heat. Reheat the spinach cakes skillet over medium high heat. Season steaks with salt and pepper and set on bacon slices in the center of each slice. Wrap bacon over steaks. Place seam side down in pan and cook 2 minutes on each side. Add 2 tablespoons oil to spinach cakes pan and set cakes in to cook. Work in 2 batches if necessary. Cook cakes 3 minutes on each side.
- Reduce heat to medium under steaks after the first 2 minutes on each side. Cook meat another 6 to 10 minutes, turning occasionally, for medium rare to medium well doneness.
- Remove meat from the pan and let it rest. Add 1 tablespoon of the butter and flour and cook together 1 minute. Whisk in wine and deglaze pan. Whisk in broth and thicken sauce 1 minute. Add remaining tablespoon butter and remove skillet from heat.
- Quarter tomatoes lengthwise.
- To serve, set the spinach cakes and steaks beside each other on 2/3 of serving plates and pour sauce evenly over steaks. Scatter a quartered tomato next to spinach cakes on each plate. Drizzle tomatoes with oil, season with salt and pepper and top with chopped chives. Serve plates immediately.
BACON-WRAPPED BEEF FILETS
Beef fillets add a bit of elegance to a casual festive feast. Best of all, they are easy on the cook because they take mere minutes to prepare.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place six bacon strips at a time, on a microwave-safe plate lined with paper towels. Cover with another paper towel; microwave on high for 2-3 minutes or until partially cooked. , In a small bowl, combine the sage, rosemary, savory, pepper and salt; rub over steaks. Wrap two strips of bacon around sides of steaks and secure with toothpicks., Broil 3-4 in. from the heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Discard toothpicks.
Nutrition Facts :
ROASTED BEEF TENDERLOIN WRAPPED IN BACON
Categories Berry Roast Low Carb Rosemary Beef Tenderloin Bacon Winter Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- 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 Broccoli Pancotto , if desired. Using large sharp knife, cut tenderloin through bacon and rosemary into 1/2-inch-thick slices and serve.
BACON-WRAPPED BEEF TENDERLOIN
A very tasty piece of beef tenderloin wrapped in bacon.
Provided by Bren
Categories Beef Tenderloin
Time 7h10m
Yield 10
Number Of Ingredients 8
Steps:
- Trim beef tenderloin to a thickness of 2 1/2 inches.
- Combine rosemary, thyme, garlic, salt, and pepper in a small bowl. Rub and press mixture evenly over all sides of the beef.
- Place a long sheet of plastic wrap on a work surface. Arrange bacon slices crosswise on the wrap, slightly overlapping each piece to form a rectangle. Place the seasoned tenderloin over the bacon slices. Wrap the bacon slices up around the beef and secure with toothpicks. Wrap tightly in plastic wrap and refrigerate for 6 to 8 hours.
- Preheat the oven to 400 degrees F (200 degrees C). Remove beef from the refrigerator; remove and discard plastic wrap.
- Heat oil in a roasting pan over 2 burners set to medium heat. Place beef, seam-side down, in the roasting pan. Cook until bacon begins to brown, turning to brown on all sides, 5 to 7 minutes.
- Transfer the roasting pan to the preheated oven. Roast, uncovered, until firm and reddish-pink and juicy in the center, 30 to 35 minutes, or until desired doneness.
- Transfer beef, seam-side down, to a platter. Remove toothpicks and let stand for 10 minutes before slicing.
Nutrition Facts : Calories 368 calories, Carbohydrate 1.1 g, Cholesterol 114.3 mg, Fat 21.1 g, Fiber 0.2 g, Protein 40.8 g, SaturatedFat 6.9 g, Sodium 701.2 mg
BACON-WRAPPED BEEF TENDERLOIN WITH MADEIRA
I found this dish in a Southern Living Christmas cookbook and made it for my husband's birthday dinner a couple of years ago. Since then, it has become one of our favorite holiday dishes--eaten for both Thanksgiving and Christmas! This past year, we invited our neighbors over to celebrate Christmas with us and this was what we had, served alongside balsamic green beans, a potato gratin, and some lovely wheat rolls. It is not as time consuming as a first glance at the instructions make it appear to be. Part of the prep can be done ahead of time and making the sauce is easy and goes fairly fast. And, the gentleman at our local wine store said that a dry cooking sherry can work as a suitable substitute for the madeira wine, which can run a little on the pricey side.
Provided by misscrys79
Categories Meat
Time 1h35m
Yield 20 meat slices, 10 serving(s)
Number Of Ingredients 15
Steps:
- Cut tenderloin in half crosswise; sprinkle both pieces evenly with 21/2 teaspoons pepper and salt.
- Combine ¼ cup parsley, rosemary, and 3 tablespoons thyme; rub over beef.
- Fold narrow end of tenderloin under to achieve a uniform thickness.
- Wrap beef around tenderloin pieces, and secure at 1" intervals with heavy string.
- Heat 12" nonstick skillet over medium-high heat; add beef in 2 batches.
- Cook 8 to 10 minutes, turning often to brown all sides.
- Remove beef from pan, reserving 2 tablespoons drippings in skillet.
- Place beef on rack in large roasting pan.
- Bake at 400 degrees for 40 to 50 minutes or until meat thermometer inserted into thickest part of tenderloin registers 140 degrees (rare) to 160 degrees (medium) or to desired degree of doneness.
- Remove tenderloin to a serving platter, cover with aluminum foil; let stand 10 minutes before slicing. Remove string.
- Meanwhile, heat reserved pan drippings in same skillet over medium-high heat; add shallots, mushrooms, and remaining tablespoon of thyme.
- Cook 3 minutes; add Madeira, stirring to loosen particles from bottom of pan.
- Add beef broth and consommé, bring to a boil.
- Remove from heat; add remaining ½ teaspoon pepper, remaining ¼ cup parsley, and butter, whisking until butter melts.
- Slice tenderloin into 1/2"-thick slices; arrange on serving platter. Garnish, if desired. Serve with Madeira sauce.
Nutrition Facts : Calories 1078.8, Fat 75.7, SaturatedFat 29.6, Cholesterol 271.3, Sodium 1225.2, Carbohydrate 34.8, Fiber 18.1, Sugar 0.9, Protein 68
BACON-WRAPPED PORK TENDERLOIN
This recipe for bacon-wrapped pork tenderloin is tasty and extremely easy and fast.
Provided by MEKANIOD
Categories Pork Tenderloin
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Season tenderloin with thyme, salt, pepper, and rosemary leaves. Wrap bacon around the tenderloin and secure with toothpicks. Sprinkle garlic powder over the bacon, then pack brown sugar around the tenderloin.
- Cook in the preheated oven until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 35 to 40 minutes.
Nutrition Facts : Calories 181.8 calories, Carbohydrate 14.5 g, Cholesterol 55 mg, Fat 4.6 g, Fiber 0.2 g, Protein 19.8 g, SaturatedFat 1.6 g, Sodium 312.1 mg, Sugar 13.6 g
Tips:
- For the best results, use a high-quality beef tenderloin roast.
- Make sure the bacon is tightly wrapped around the tenderloin to prevent it from falling off during cooking.
- Do not overcook the tenderloin, or it will become tough and dry. Medium-rare is the ideal doneness for beef tenderloin.
- Let the tenderloin rest for at least 10 minutes before slicing it. This will help the juices redistribute throughout the meat, resulting in a more tender and flavorful steak.
- Serve the tenderloin with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.
Conclusion:
Bacon-wrapped beef tenderloin bake is a delicious and elegant dish that is perfect for a special occasion. It is relatively easy to make, but it is sure to impress your guests. This dish is a great way to show off your culinary skills and enjoy a delicious meal with friends and family. So next time you are looking for a special dish to make, give bacon-wrapped beef tenderloin bake a try. You won't be disappointed!
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