Bacon Wrapped Beef Tenderloin In Air Fryer Food

BACON-WRAPPED FILET MIGNON

Steps:

• Brush filets with English mustard on all sides.
• In a small bowl or ramekin, combine salt, pepper, onion powder, minced onion, and paprika. Season top and bottom sides of the filets with the seasoning mix and let rest for 15 minutes.
• While the steak is resting, place toothpicks in a bowl of water to soak.
• Preheat the air fryer to 370* for 5 minutes.
• Wrap steaks with bacon. Use 1-2 slices depending on the thickness of the steak. Secure the ends of the bacon with a toothpick.
• Lightly spray the air fryer basket with non-stick cooking spray. Add the steak to the air fryer basket-Cook for 12 minutes total. Be sure to stop halfway through cooking and flip the steaks over. ***We cooked the steaks to medium-rare (145*) using these cooking times. Adjust cooking time for the desired temp. Add 1 minute for medium, 2 minutes for medium-well.
• Allow steak to rest on a wooden cutting board for 5-10 minutes before serving.
• Plate, serve, and enjoy!

BACON WRAPPED BEEF TENDERLOIN

Steps:

• For the tenderloin: Begin by placing a large sheet of plastic wrap on a clean bench top (use 2 overlapping sheets if you have to). In the center of the plastic, lay the bacon slices vertically, slightly overlapping one another, working from left to right. Sprinkle the tenderloin with the salt and pepper. Place the beef tenderloin horizontally across the strips of bacon (along the bottom of the rectangle of bacon). Roll up the plastic and bacon around the beef so it is wrapped tightly and evenly. Twist the ends of plastic to tighten and form the meat into an even log shape. Place in the refrigerator to firm up for 1 hour so the bacon sticks to the beef and the roast retains its nice even shape.
• Preheat the oven to 375 degrees F.
• Set a large cast-iron pan (or roaster) over high heat and coat lightly with canola oil. Remove the beef from the fridge and discard the plastic. Place the roast seam-side down in the pan and brown on all four sides, 4 to 5 minutes per side. When completely browned, place the whole pan in the oven and roast for about 30 minutes (an instant-read thermometer should register 135 degrees F for medium-rare). When done, remove from the oven and transfer the roast to a platter to rest before slicing into 1/2-inch-thick slices.
• For the peppercorn sauce: Set the pan used for the beef over medium heat. Discard all but 2 to 3 tablespoons of fat from the pan, and then add the garlic and shallots. Season with some salt and saute until caramelized, 2 to 3 minutes. Then add the green peppercorns. Mix well, and then remove the pan from the heat and carefully add the whiskey (you can flambe if you like here by igniting the alcohol in the pan). Return the pan to the heat and cook down until just about all the liquid has reduced before adding the beef stock and heavy cream. Bring to a simmer and cook to allow flavors to meld, 2 to 3 minutes. Remove from the heat and add the cold butter cubes, swirling as they dissolve. Taste and, if needed, season with more salt. Serve with the slices of bacon wrapped tenderloin.

AIR FRYER BEEF TENDERLOIN

Steps:

• Preheat air fryer to 360°F (180°C).
• Mix sea salt, rosemary and oil on a plate.
• Pat the beef tenderloin dry with paper towels. Place on plate and turn so that the oil-herb mix coats the outside of the beef.
• Place beef tenderloin in the air fryer basket.
• Set to cook in air fryer for 15 minutes.
• This should give you medium-rare beef. Though is best to monitor the temperature with a meat thermometer to ensure that it is cooked to your liking. Cook for additional 5 minute intervals if you prefer it more well done.
• Remove beef tenderloin from air fryer, cover with kitchen foil and leave to rest for at least ten minutes before serving. This allows the meat to finish cooking and the juices to reabsorb into the meat.
• Carve the beef tenderloin thinly against the grain to serve.

BACON-WRAPPED BEEF TENDERLOIN

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.

BACON WRAPPED BEEF

Steps:

• Preheat oven to 400.
• Put a tray on the bottom rack with some water in it to catch the fat that drips from the meat.
• Lay the thin Beef out flat, season it. Spread the Cream Cheese along the Beef, along the middle. Grate the Jalapenos along the Cream Cheese. Roll the Beef up and hold it together lightly with some toothpicks (it doesn't have to be held that well).
• Tie your strips of Bacon along the Beef to hold it together. Put toothpicks wherever needed.
• Wrap the meat in foil and leave one end open so some fat can drip out from that side, but not so that the Cream Cheese will fall out.
• Put the meat in the oven with something to tilt it so that the fat drips from the side with a hole.
• Cook for about 20 minutes or so or until the Beef looks done. (The Bacon probably wont be.).
• Take the foil off and lay the meat horizontal and cook until the Bacon is done.
• Enjoy.