Imagine sinking your teeth into a perfectly cooked beef tenderloin, its delicate flavors enhanced by the smoky, savory embrace of crispy bacon. The aroma alone is enough to make your mouth water, a symphony of rich meat and tantalizing spices. That’s the magic of bacon-wrapped beef tenderloin – a dish that elevates any occasion from ordinary to extraordinary.
Beef tenderloin, prized for its exceptional tenderness and lean profile, is a luxurious cut that deserves a preparation worthy of its reputation. Wrapping it in bacon isn’t just about adding flavor; it’s about creating a textural masterpiece. The salty, crispy bacon fat bastes the tenderloin as it cooks, ensuring every bite is bursting with moisture and flavor. Craving a show-stopping meal that’s surprisingly easy to make? Look no further! This guide provides a step-by-step recipe for perfectly cooked, bacon-wrapped beef tenderloin – a culinary creation that will impress your guests and leave them craving more.
Why Beef Tenderloin and Bacon are a Match Made in Heaven
Let’s delve into why this combination is so irresistible. The beef tenderloin, also known as filet mignon, comes from the loin of the cow, specifically a muscle that doesn’t get much exercise. This lack of activity results in incredibly tender meat with a delicate, almost buttery texture. Its mild flavor profile makes it a blank canvas, ready to absorb the flavors of whatever you pair it with. You can roast it, grill it, or pan-sear it – the possibilities are endless.
Now, enter bacon. Bacon isn’t just a breakfast staple; it’s a flavor powerhouse. It adds richness, smokiness, and a delightful saltiness that perfectly complements the subtle flavor of the tenderloin. As it cooks, the bacon fat renders and bastes the tenderloin, keeping it incredibly moist and preventing it from drying out. Plus, the crispy texture of the bacon provides a wonderful contrast to the melt-in-your-mouth tenderness of the beef.
Together, beef tenderloin and bacon create a culinary symphony. The tenderness of the beef, the smoky saltiness of the bacon, and the interplay of textures result in a luxurious and satisfying experience that is truly unforgettable. They are the perfect partners.
Ingredients for Bacon Wrapped Beef Tenderloin
Here’s what you’ll need to create this culinary masterpiece:
- 2-3 lb beef tenderloin roast, trimmed of silver skin
- 1 lb thick-cut bacon (choose bacon with a good fat-to-meat ratio)
- 2 tbsp olive oil (use a high-quality olive oil)
- 2 cloves garlic, minced
- 1 tbsp dried thyme
- 1 tbsp dried rosemary
- 1 tsp black pepper
- 1 tsp kosher salt
- Butcher’s twine or toothpicks (for securing the bacon)
Optional ingredients for added flavor:
- Sprig of fresh rosemary or thyme
- Dijon mustard (to spread on the tenderloin before wrapping with bacon)
- A pinch of red pepper flakes (for a hint of spice)
Crafting Your Bacon Wrapped Tenderloin
Let’s begin by preparing the tenderloin. Start by trimming any silver skin from the surface of the meat. This tough membrane can make the tenderloin chewy, so it’s important to remove it carefully. Next, consider dry brining the tenderloin. This involves generously salting the meat one to two days in advance. The salt penetrates the meat, enhancing its flavor and moisture retention. Cover loosely and refrigerate.
Now, prepare the bacon. Some prefer to partially cook the bacon before wrapping it around the tenderloin. This helps it crisp up more evenly during the cooking process. To partially cook the bacon, lay the slices in a cold skillet and cook over medium heat until they are slightly softened but not fully crispy. Alternatively, you can use raw bacon. The key is to choose thick-cut bacon that will hold its shape during cooking.
To wrap the tenderloin, lay the bacon slices lengthwise along the tenderloin, overlapping them slightly. Secure the bacon with butcher’s twine or toothpicks. Make sure the bacon is snug but not too tight, as it will shrink as it cooks. If you’re using a rub, mix the olive oil, minced garlic, thyme, rosemary, pepper, and salt in a small bowl. Rub the mixture all over the tenderloin before wrapping it with bacon.
Cooking Methods
Several cooking methods work well for bacon-wrapped beef tenderloin. Let’s explore some popular options:
Oven Roasting
Preheat your oven to 400°F (200°C). Place the bacon-wrapped tenderloin on a roasting rack in a baking pan. The rack allows air to circulate around the meat, promoting even cooking. Roast for approximately 20-30 minutes, or until the internal temperature reaches your desired level of doneness. Use a meat thermometer to ensure accuracy. For rare, aim for 125-130°F (52-54°C); for medium-rare, 130-135°F (54-57°C); for medium, 135-140°F (57-60°C); and for medium-well, 140-145°F (60-63°C). Baste the tenderloin with the rendered bacon fat occasionally during cooking to keep it moist.
Grilling
Prepare your grill for medium heat. If using a gas grill, preheat it with all burners on high, then reduce to medium. If using a charcoal grill, arrange the coals for indirect heat. Place the bacon-wrapped tenderloin on the grill, away from direct heat. Grill for approximately 20-30 minutes, turning occasionally, until the internal temperature reaches your desired level of doneness. Be careful to prevent flare-ups, which can burn the bacon. Achieve perfect grill marks by searing the tenderloin over direct heat for a few minutes at the end of the cooking process.
Reverse Sear
The reverse sear method involves cooking the tenderloin at a low temperature until it’s almost done, then searing it at a high temperature to create a flavorful crust. Preheat your oven to 250°F (120°C). Place the bacon-wrapped tenderloin on a roasting rack in a baking pan. Cook for approximately 45-60 minutes, or until the internal temperature is about 10-15°F (5-8°C) below your desired final temperature. Remove the tenderloin from the oven and let it rest for 10 minutes. Heat a skillet over high heat with a tablespoon of olive oil. Sear the tenderloin on all sides for 1-2 minutes per side, until it’s nicely browned. The reverse sear method ensures a perfectly cooked tenderloin with a crispy bacon crust.
Once the tenderloin reaches your desired internal temperature, remove it from the oven or grill and let it rest for at least 10 minutes before slicing. Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product. Slice the tenderloin against the grain for maximum tenderness.
Tips and Tricks for Amazing Results
Use a meat thermometer to ensure accurate doneness. Internal temperature is key to a perfectly cooked tenderloin.
For perfectly crispy bacon, pat the bacon dry with paper towels before wrapping the tenderloin. This helps remove excess moisture that can prevent it from crisping up.
To prevent dryness, avoid overcooking the tenderloin. Use a dry brine or marinade to help retain moisture. Resting the meat properly after cooking is also essential.
Experiment with different rubs and marinades to enhance the flavor of your bacon-wrapped beef tenderloin. Try adding herbs or spices under the bacon for an extra layer of flavor.
Serving and Pairing Your Masterpiece
Serve your bacon-wrapped beef tenderloin with a variety of delicious side dishes. Roasted vegetables like asparagus, Brussels sprouts, or carrots are always a great choice. Creamy mashed potatoes or a simple green salad also complement the richness of the beef.
A red wine reduction sauce is a classic pairing for beef tenderloin. A horseradish cream sauce adds a tangy and flavorful contrast. Chimichurri sauce, with its vibrant herbs and spices, is another excellent option.
Pair your bacon-wrapped beef tenderloin with a full-bodied red wine like Cabernet Sauvignon, Merlot, or Pinot Noir. These wines complement the richness of the beef and bacon.
Present your bacon-wrapped beef tenderloin on a beautiful platter, garnished with fresh herbs and a drizzle of your favorite sauce. It’s a dish that’s sure to impress.
Storage and Reheating Instructions
Store leftover bacon-wrapped beef tenderloin in an airtight container in the refrigerator for up to 3 days. To reheat, wrap the tenderloin in foil and bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. Avoid reheating in the microwave, as this can dry out the meat.
Leftover bacon-wrapped beef tenderloin can also be used in sandwiches, salads, or other dishes. Slice it thinly and add it to a baguette with your favorite toppings, or toss it with mixed greens, vegetables, and a vinaigrette.
Common Questions About Bacon Wrapped Beef Tenderloin
Can I use a different cut of beef?
While beef tenderloin is the best choice for this recipe, you can use other cuts of beef, such as sirloin or ribeye. However, these cuts may not be as tender as tenderloin.
Can I prepare this ahead of time?
Yes, you can prepare the bacon-wrapped beef tenderloin ahead of time. Wrap the tenderloin in bacon and store it in the refrigerator for up to 24 hours before cooking. Allow it to come to room temperature for about 30 minutes before cooking.
How do I prevent the bacon from shrinking too much?
To prevent the bacon from shrinking too much, choose thick-cut bacon and avoid overcooking it. You can also partially cook the bacon before wrapping the tenderloin to help it crisp up more evenly.
What if I don’t have a meat thermometer?
While a meat thermometer is the best way to ensure accurate doneness, you can also use the touch test. Press the center of the tenderloin with your finger. If it feels very soft, it’s rare; if it feels slightly firmer, it’s medium-rare; and if it feels firm, it’s well-done.
Your Culinary Triumph Awaits
This bacon-wrapped beef tenderloin recipe is a surefire way to impress your guests and elevate any occasion. It’s easy to make, incredibly delicious, and visually stunning. The combination of tender beef, smoky bacon, and flavorful seasonings is simply irresistible. Give this recipe a try – you won’t be disappointed! It truly is the ultimate recipe for bacon wrapped beef tenderloin.
Now it’s your turn! Prepare this fantastic dish and let us know in the comments how it turns out! We love to hear from our readers and see your culinary creations.
