Bacon Wrapped Beef Tenderloin Recipe

Oven roasted acon-wrapped beef tenderloin sliced on a cutting board.

5 from 1 vote

Bacon Wrapped Beef Tenderloin Recipe

This recipe is incredibly versatile and can be served in various ways. Whether you're looking for an elegant main course for a dinner party, a date night meal, or a family gathering, this restaurant-quality recipe fits the bill. Ingredients:

Prep Time10

Cook Time30

Resting time20

Total Time1

Course: Main Dish

Cuisine: American

Servings: servings

Calories: 523kcal

Author: Sharon Rigsby

Equipment

Instant-read, or leave in meat thermometer
wire rack, and rimmed baking sheet

Ingredients

1½ pounds center-cut beef tenderloin
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
8 slices bacon, regular slice, not thick

Instructions

Take the beef out of the fridge about 30 minutes before roasting it to let it come to room temperature.
Preheat the oven to 425°F.
If your tenderloin is tied with kitchen string, remove it. Dry the meat with a paper towel—season liberally with salt, pepper, and garlic powder.
Lay eight slices of bacon vertically, side by side, with a slight overlap on a piece of parchment paper.
Place the tenderloin horizontally at the short end of the strips and slowly roll it up jelly roll style. Lift the parchment paper to help hold the bacon in place as you roll the tenderloin until the beginning of the strips is folded under the beef. Continue rolling jelly roll style until the tenderloin is wrapped securely in the bacon.
Place the wrapped tenderloin bacon seam down on a wire rack over a rimmed baking sheet. If you have a leave-in meat thermometer, insert the probe into the open end of the meat until the tip reaches the center.
Roast for approximately 25-30 minutes or until the beef is about 5°F below your desired degree of doneness as measured by a meat thermometer and the bacon is a light golden brown.
Remove the meat from the oven, cover it lightly with foil, and let it rest for about 20 minutes. *Note: Your beef will continue to cook while it rests.
Slice and serve with complementary side dishes.

Notes

According to Certified Angus Beef, for a perfectly cooked steak or beef tenderloin, here are the temperatures you are looking for as measured by an instant or leave-in meat thermometer: (125°F Rare, Cool Red Center), (135°F Medium-Rare, Warm Red Center), (145°F, Medium, Warm Pink Center), and (150°F, Medium-Well, Slightly Pink Center)

Meat is expensive, so don't try to guess when your meat is done. You can't rely on cooking times; there are too many variables. Always use an instant-read or leave-in meat thermometer to ensure your meat is cooked to the desired temperature. Thermometers are inexpensive; you can find them online or at most grocery or kitchen supply stores.

The amount of bacon you need will depend on the length of your tenderloin. Mine was nine inches long, and it took eight slices of bacon. If yours is longer or shorter, it will take more or less bacon.

Nutrition