BACON- AND HERB-CRUSTED BEEF TENDERLOIN
Every bite of beef is moist, tender and rich in herb flavors. Fresh herbs and a bacon wrap are the secrets for success.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h25m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 425°F. Rub beef roast with salt and pepper. In medium bowl, mix parsley, oregano, rosemary, garlic and oil. Press mixture onto top and sides of beef.
- Place beef on rack in shallow roasting pan. Place bacon slices over top of beef, tucking ends under bottom. Insert meat thermometer so tip is in thickest part of beef.
- Bake uncovered 35 to 50 minutes or until thermometer reads 140°F for medium-rare or 155°F for medium doneness. Remove beef from oven, cover with foil and let stand about 15 minutes until temperature rises 5°.
Nutrition Facts : Calories 290, Carbohydrate 1 g, Cholesterol 75 mg, Fiber 0 g, Protein 38 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 0 g, TransFat 0 g
BACON-WRAPPED BEEF TENDERLOIN WITH HERB STUFFING
Categories Beef Herb Pork Roast Christmas Beef Tenderloin Bacon Winter Bon Appétit
Yield Makes 10 servings
Number Of Ingredients 7
Steps:
- Melt butter in large pot over medium heat. Add garlic; sauté 2 minutes. Add breadcrumbs. Sauté until golden brown, about 4 minutes. Remove from heat; mix in parsley. Season stuffing with salt and pepper. Cool completely.
- Starting at 1 long side, cut each tenderloin lengthwise almost in half, stopping about 1/2 inch from opposite long side. Open tenderloins like books. Sprinkle cut sides with salt and pepper. Pack half of stuffing on 1 side of each tenderloin. Fold plain side over stuffing.
- Slightly overlap half of bacon slices on sheet of parchment paper, forming rectangle equal in length to 1 tenderloin. Place tenderloin at 1 edge, across bacon ends. Using parchment as aid, roll up tenderloin in bacon. Using kitchen string, secure bacon around tenderloin, tying at 1 1/2-inch intervals, then tie once lengthwise. Repeat with remaining bacon and tenderloin. (Can be prepared 1 day ahead. Wrap tenderloins and refrigerate. Let stand at room temperature 1 hour before continuing.)
- Preheat oven to 400°F. Pour enough oil into large skillet to coat bottom; heat over high heat. Add 1 tenderloin. Sauté until bacon is brown, turning often, about 10 minutes. Transfer to rimmed baking sheet. Repeat with second tenderloin. Roast until thermometer inserted into center of each registers 130°F to 135°F for medium-rare, about 30 minutes. Transfer to platter. Let stand 15 minutes. Cut off strings. Cut tenderloins into 1/2-inch-thick slices.
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.
BACON WRAPPED BEEF TENDERLOIN WITH HERB STUFFING
Make and share this Bacon Wrapped Beef Tenderloin With Herb Stuffing recipe from Food.com.
Provided by jenpalombi
Categories Meat
Time 1h35m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in large pot over medium heat. Add garlic; sauté 2 minutes. Add breadcrumbs. Sauté until golden brown, about 4 minutes. Remove from heat; mix in parsley. Season stuffing with salt and pepper. Cool completely.
- Starting at 1 long side, cut each tenderloin lengthwise almost in half, stopping about 1/2 inch from opposite long side. Open tenderloins like books. Sprinkle cut sides with salt and pepper. Pack half of stuffing on 1 side of each tenderloin. Fold plain side over stuffing.
- Slightly overlap half of bacon slices on sheet of parchment paper, forming rectangle equal in length to 1 tenderloin. Place tenderloin at 1 edge, across bacon ends. Using parchment as aid, roll up tenderloin in bacon. Using kitchen string, secure bacon around tenderloin, tying at 1 1/2-inch intervals, then tie once lengthwise. Repeat with remaining bacon and tenderloin. (Can be prepared 1 day ahead. Wrap tenderloins and refrigerate. Let stand at room temperature 1 hour before continuing.).
- Preheat oven to 400°F Pour enough oil into large skillet to coat bottom; heat over high heat. Add 1 tenderloin. Sauté until bacon is brown, turning often, about 10 minutes. Transfer to rimmed baking sheet. Repeat with second tenderloin. Roast until thermometer inserted into center of each registers 130°F to 135°F for medium-rare, about 30 minutes. Transfer to platter. Let stand 15 minutes. Cut off strings. Cut tenderloins into 1/2-inch-thick slices.
Nutrition Facts : Calories 1142.7, Fat 82.6, SaturatedFat 35.2, Cholesterol 255.1, Sodium 953.7, Carbohydrate 33, Fiber 2.5, Sugar 2.8, Protein 63.3
BACON-HERB WRAPPED PORK TENDERLOIN
Provided by Bobby Flay
Categories main-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F.
- Place garlic in a small ramekin, drizzle with 1 tablespoon olive oil, and wrap in foil. Bake until soft, about 45 minutes. When cool enough to handle, squeeze garlic flesh from head into a small bowl.
- Arrange tenderloins on work surface. Rub the top each tenderloin with 1/2 of the roasted garlic and season with salt and pepper. Mix together the herbs and scatter half of the mix over the garlic on each tenderloin. Wrap 6 strips of bacon around each tenderloin and tie bacon in place with kitchen twine.
- Heat oven to 375 degrees F.
- Heat oil in a medium, skillet over medium-high heat. Sear the tenderloins until golden brown on all sides. Transfer seared tenderloins to medium roasting pan; place in the oven and cook to medium doneness about 8 to 10 minutes. Transfer tenderloins to cutting board and let stand 10 minutes. Remove twine before carving.
BACON-WRAPPED STUFFED TENDERLOINS
I love blue cheese, so I combined it with toasted almonds, red onion, herbs and spices to create a savory filling for pork. If you like, add even more zip with red pepper flakes.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 3 stuffed tenderloins (4 servings each).
Number Of Ingredients 10
Steps:
- Make a lengthwise slit through the center of each tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic., In a small bowl, combine the blue cheese, almonds, onion, rosemary, garlic and pepper flakes if desired. Divide among tenderloins. Close tenderloins and sprinkle with salt and pepper. Wrap each with two bacon strips; secure with toothpicks., In a large skillet, brown pork on all sides in batches until bacon is almost crisp. Place on a rack in a shallow roasting pan., Bake, uncovered, at 425° for 8-12 minutes or until a thermometer inserted in pork reads 145°. , Let stand for 5 minutes. Discard toothpicks before slicing.
Nutrition Facts :
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
MUSHROOM AND BACON STUFFED BEEF TENDERLOIN
A beef tenderloin is stuffed with fresh mushrooms, bacon and more yumminess, then roasted til delicious in this simple but elegant dish.
Provided by My Food and Family
Categories Home
Time 2h15m
Yield 20 servings
Number Of Ingredients 7
Steps:
- Pour 1 cup dressing over meat in shallow dish. Refrigerate 1 hour to marinate, turning after 30 min.
- Meanwhile, cook and stir mushrooms in remaining dressing in large skillet on medium-high heat 5 min. or until tender. Add stuffing mix and water; mix well. Remove from heat; stir in cheese and bacon.
- Heat oven to 450°F. Remove meat from marinade; discard marinade. Starting 1 inch from one end of meat, cut lengthwise slit down center of meat to within 1 inch of opposite end, being careful to not cut through to bottom of meat. Gently pull meat apart to make pocket; fill with stuffing mixture. Place on rack in roasting pan.
- Bake 45 min. to 1 hour or until meat is medium doneness (160°F). Let stand 10 min. before slicing to serve.
Nutrition Facts : Calories 200, Fat 10 g, SaturatedFat 3 g, TransFat 0.5 g, Cholesterol 55 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 21 g
BACON WRAPPED STUFFED PORK TENDERLOIN
This is a old family recipe that I have been making for years. Serve with homemade apple sauce.
Provided by JENNAMARAL
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h5m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Slice the pork almost in half, but do not cut all the way through. Butterfly the sides until the pork is open enough to stuff.
- Mix torn bread, melted butter, poultry seasoning, onion, and celery in a bowl until bread is evenly coated with butter and seasoning; season with salt and pepper. Stuff the pork tenderloin with the bread mixture. Wrap the pork around the filling and secure closed with toothpicks. Wrap bacon slices around the stuffed tenderloin. Season top of tenderloin with black pepper.
- Cook in the preheated oven until pork is cooked through, about 45 minutes. An instant-read thermometer inserted into the center of the stuffing should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 329.7 calories, Carbohydrate 14.3 g, Cholesterol 91.4 mg, Fat 19.5 g, Fiber 1.4 g, Protein 23.7 g, SaturatedFat 9.9 g, Sodium 505.9 mg, Sugar 2.2 g
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- Melt butter in large pot over medium heat. Add garlic; sauté 2 minutes. Add breadcrumbs. Sauté until golden brown, about 4 minutes. Remove from heat; mix in parsley. Season stuffing with salt and pepper. Cool completely.
- Starting at 1 long side, cut each tenderloin lengthwise almost in half, stopping about 1/2 inch from opposite long side. Open tenderloins like books. Sprinkle cut sides with salt and pepper. Pack half of stuffing on 1 side of each tenderloin. Fold plain side over stuffing.
- Slightly overlap half of bacon slices on sheet of parchment paper, forming rectangle equal in length to 1 tenderloin. Place tenderloin at 1 edge, across bacon ends. Using parchment as aid, roll up tenderloin in bacon. Using kitchen string, secure bacon around tenderloin, tying at 1 1/2-inch intervals, then tie once lengthwise. Repeat with remaining bacon and tenderloin. (Can be prepared 1 day ahead. Wrap tenderloins and refrigerate. Let stand at room temperature 1 hour before continuing.)
- Preheat oven to 400°F. Pour enough oil into large skillet to coat bottom; heat over high heat. Add 1 tenderloin. Sauté until bacon is brown, turning often, about 10 minutes. Transfer to rimmed baking sheet. Repeat with second tenderloin. Roast until thermometer inserted into center of each registers 130°F to 135°F for medium-rare, about 30 minutes. Transfer to platter. Let stand 15 minutes. Cut off strings. Cut tenderloins into 1/2-inch-thick slices.
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