Bacon Herb Tenderloin Roast

Bacon wrapped tenderloin on grill
Melanie Acevedo / Getty Images
  • Total: 40 mins
  • Prep: 10 mins
  • Cook: 30 mins
  • Yield: 8 to 10 servings
Nutritional Guidelines (per serving)
423 Calories
20g Fat
5g Carbs
54g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 8 to 10 servings
Amount per serving
Calories 423
% Daily Value*
Total Fat 20g 25%
Saturated Fat 8g 38%
Cholesterol 164mg 55%
Sodium 189mg 8%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 2%
Protein 54g
Calcium 65mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Beef tenderloin is a large cut of beef from the loin of a cow; it's very tender and sought for its versatility. When sliced, it gives us the famous filet mignon (petit filet) amongst other cuts.

Our beef tenderloin recipe is studded with garlic, topped with fresh oregano, basil, and bacon strips, then roasted to perfection. Watch out for overcooking because it will ruin your investment —prime beef tenderloins are very expensive. Medium-rare is recommended, and certainly no more than medium.

You may prepare the roast a day in advance, wrap, and refrigerate overnight. Bring the roast to room temperature before roasting and enjoy a delicious tender cut in just 30 minutes.

Ingredients

  • 1 beef tenderloin roast (about 4 pounds, at room temperature)
  • 1 tablespoon ​Worcestershire sauce
  • 1 large clove​ garlic (cut into thin slivers)
  • Kosher salt (to taste)
  • black pepper (to taste)
  • 4 springs oregano
  • 10 basil leaves
  • 6 to 7 strips bacon (cut in half)

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 450 F. Line a shallow roasting pan (just large enough to hold the roast) with foil and place a rack inside.

  3. Rub the beef tenderloin with Worcestershire sauce. With a sharp knife, poke holes in the top of the roast to insert the garlic slivers.

  4. Sprinkle generously on both sides with kosher salt and freshly ground black pepper. Leave the garlic pieces facing the bottom of the pan and place whole sprigs of oregano on top of the roast.

  5. Arrange basil leaves to cover the roast and place the bacon half-strips over the top of the herbs, slightly overlapping.

  6. On a clean surface space out 5 to 6 pieces of butcher's string and lay the tenderloin roast on top. Tie strings to hold everything in place. At this point, the roast may be wrapped tightly and refrigerated overnight, but remember to bring beef completely to room temperature before roasting.

  7. Put the tied roast in the prepared pan and bake for 10 minutes. Lower heat to 350 F and roast an additional 25 to 30 minutes, or until the center of the roast registers 125 F on an instant-read thermometer.

  8. Remove from oven, tent with foil, and let rest for 10 minutes.

  9. Clip and remove strings, slice, and serve hot or at room temperature

  10. Enjoy with a glass of fine red Bordeaux!

Sides for Your Tenderloin

This tender cut of meat deserves some good company on the plate:

Potatoes: Offer a variation of the classic gratin with this potato and leek gratin, go for an American staple with mashed potatoes, or try this interesting mix of potatoes and cabbage with our colcannon recipe.

Vegetables: Use the oven while roasting your tenderloin to make these winter vegetables, add this cheesy sauce to steamed broccoli or cauliflower, or add some Thai flavor with a stir-fry of vegetables.

Rice: Try this flavorful paleo rice made out of cauliflower, go for quick and aromatic saffron rice, or enjoy an Italian preparation with a mushroom risotto.

Use Roasting Juices for Sauce

Why waste the roasting juices and drips? Follow these steps for a creamy sauce:

  1. In a blender, add 1/4 cup of heavy cream to the juices and drips from the pan. Blend at high speed for a minute.
  2. Taste for salt and add a dash of pepper.
  3. Strain the sauce.
  4. Serve on a saucer on the side.

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