Roasted Beef Tenderloin Wrapped in Bacon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The roast can be prepped one day ahead. What to drink: A robust, medium- to full-bodied red, such as an Italian Barbera. Susan Simon also recommends a Carlo Hauner 1998 Rosso Antonello (made with Sangiovese and Nero d'Avolo grapes); it's produced on the Italian island of Salina. Ingredients:
1 3-pound beef tenderloin piece (large end), trimmed |
12 1/4-inch-thick slices peeled garlic (from about 4 cloves) |
1 tablespoon coarsely ground black pepper |
1 pound bacon slices |
3 8- to 9-inch-long fresh rosemary branches |
Directions:
1. Preheat oven to 450°F. Using small sharp knife, cut twelve 1-inch-deep slits all over beef tenderloin. Insert garlic slices into slits. Rub pepper all over tenderloin. Arrange bacon slices on work surface, overlapping slightly and forming rectangle. Place 1 rosemary branch down center of bacon rectangle, perpendicular to bacon slices. Place tenderloin atop rosemary branch. Place remaining 2 rosemary branches atop tenderloin. Wrap bacon slices around tenderloin and rosemary to enclose tenderloin completely. Place tenderloin in roasting pan, bacon ends down. (Can be assembled 1 day ahead. Cover and refrigerate.)
2. Roast tenderloin until meat thermometer inserted into center registers 125°F for rare, about 1 hour. Remove from oven. Tent with foil and let tenderloin stand 10 minutes.
3. Transfer tenderloin to cutting board. Reserve pan drippings for Broccoli Pancotto , if desired. Using large sharp knife, cut tenderloin through bacon and rosemary into 1/2-inch-thick slices and serve.
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