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Home / Bacon Wrapped Whole Beef Tenderloin Recipe

Bacon Wrapped Whole Beef Tenderloin Recipe

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This Bacon Wrapped Beef Tenderloin with Balsamic Fig Reduction is a total show stopper! Serve this for a special occasion or holiday meal! Grill and smoker options included.

Beef Tenderloin is something that I've e'er been intimidated of, because it can exist expensive to buy. But, information technology's expensive for proficient reason! A beef tenderloin is substantially filet mignon roast, a cut that is so incredibly tender that it just melts in your mouth.

This makes beef tenderloin the perfect selection for special occasions. When you eat it, you and your guests will know that you're eating something special!

The good news is that cooking beef tenderloin is not difficult, at all. If yous exercise naught else, but don't overcook information technology! Investing in an instant read thermometer is a corking idea.

I chose to wrap mine in bacon before roasting it, which is completely optional! Since beef tenderloin is bacteria, the bacon adds additional fat back in during the cooking process. Full disclosure, wrapping this beef tenderloin in bacon does add some time and complexity to the procedure. If y'all're a novice chef, y'all may cull to skip this role of the procedure and simply sear and roast the tenderloin.

I choose a balsamic and fig reduction sauce to top this decadent Bacon Wrapped Beefiness Tenderloin. The acrid from the balsamic and the sweetness of the fig preserves provides the perfect amount of acid and sweetness to counterbalance the savory tenderloin. This recipe was designed for roasting the tenderloin in the oven, but I've too included smoker and grilled options below!

How Long to Melt Bacon Wrapped Beefiness Tenderloin

Rare: 125 degrees F
Medium Rare: 135 degrees F *my recommendation*
Medium: 145 degrees F
Medium well: 155 degrees F
Well washed 160 degrees F

Recall that the tenderloin will continue to cook when you allow it to rest. I typically programme on the internal temperature increasing effectually 5 degrees F, and pull it out of the oven because this.

If you lot don't take an instant read thermometer, I'd really recommend getting 1! This is the thermometer we utilise.

Smoked Beef Tenderloin Option:

Follow steps #1-8 in the recipe above, then transfer the seared tenderloin to a smoker preheated to 225 degrees F. Cook for 1 hour, until the internal temperature of the roast reads 130 degrees F. Follow steps 9-11 in the recipe below to consummate the roast and sauce.

Grilled Beef Tenderloin Selection:

Follow steps #1-viii in the recipe above, then transfer the tenderloin to the grill. Cook over indirect heat for xx-30 minutes, until the internal temperature of the roast reads 130 degrees F. Follow steps ix-11 in the recipe beneath to consummate the roast and sauce.

Ingredients

  • 1 2.5lb whole beef tenderloin roast
  • ane lb thick cut salary
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon stale thyme
  • ½ teaspoon garlic powder
  • 1 cup aged balsamic vinegar
  • ¾ cup fig preserves

Instructions

  1. Place a big sheet or plastic wrap on a large baking tray. Lay the salary slices horizontally, having each slightly overlap, from one side to the other.
  2. Rub the beef tenderloin with salt, pepper, dried thyme and garlic pulverization.
  3. Place it vertically across the strips of bacon, along the bottom. Whorl upward the plastic and bacon around the beef so that it is wrapped tightly, and place in refrigerator for upward to ane hour to allow the bacon to naturally stick to the tenderloin.
  4. Preheat oven to 375 degrees F.
  5. Heat a large cast-fe pan or roaster over medium-high oestrus and add olive oil.
  6. Remove the tenderloin from the refrigerator and remove plastic. Check the tenderloin for weak spots, where the salary does non seem secure. Use a toothpick in these areas to ready the bacon to the tenderloin, making sure to keep the toothpick threaded close to the tenderloin (not sticking out).
  7. Brown the tenderloin in your cast-iron pan or roaster, starting with the seam side. Yous will demand 3-four minutes per side. If you did not wrap the tenderloin in bacon, reduce the browning fourth dimension per side by about one minute.
  8. After each side is browned, transfer the pan to the oven and roast for 25-30 minutes.
  9. While the tenderloin roasts, add balsamic vinegar to a minor sauce pan and bring to a gentle simmer over medium oestrus, whisking frequently. Allow to reduce for near 10 minutes, until information technology becomes thick and syrupy in texture. Add fig jam, whisk to combine, and remove from heat.
  10. In one case the tenderloin has reached an internal temperature of 125 degrees F (my preference for medium rare) or 145 degrees F (MBIC'due south recommendation) from the oven and transfer to a platter or cut board. Tent with aluminum foil and allow to rest for five-10 minutes to allow the juices to re-distribute.
  11. Cut the tenderloin into ½ inch slices and serve warm, with the balsamic fig reduction for topping.

If you beloved this Bacon Wrapped Beefiness Tenderloin recipe, I think you'll also enjoy:

  • Deadening Cooker Pulled Beef
  • Marinated Beef Kabobs – Beef for the Whole Family!
  • Adobo Beef Tostadas
  • Roasted Brussels Sprouts with Bacon and Balsamic Vinegar
  • Grilled Flank Steak with Caramelized Onion Sauce
  • Easy Flank Steak Tacos
  • Ruddy Wine Pot Roast with Mushrooms (Crock Pot Choice)

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Source: https://blackberrybabe.com/2018/12/16/bacon-wrapped-beef-tenderloin-with-balsamic-fig-sauce/