Bacon Wrapped Beef Tenderloin With Herb Stuffing Recipes

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STUFFED BEEF TENDERLOIN

My husband and I both retired recently - me from the local bank and he from a paper mill. We've always loved to fish and we also enjoy skiing...so we like hearty meals. This is certainly that, and it's delicious!

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 12 servings.

Number Of Ingredients 11



Stuffed Beef Tenderloin image

Steps:

  • In a large skillet, saute the onion, celery and mushrooms in butter until vegetables are tender. , Meanwhile, in a large bowl, combine bread crumbs, salt, pepper, basil and parsley. Add onion mixture and mix well. , Make a lengthwise cut three-fourths of the way through the tenderloin. Lightly place stuffing in the pocket; close with toothpicks. Place bacon strips diagonally across the top, covering the picks and pocket. , Place meat, bacon side up, in a shallow roasting pan. Insert thermometer into meat, not stuffing. Bake, uncovered, at 350° until meat reaches desired doneness (for medium-rare, the thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from oven; let stand for 15 minutes. Remove toothpicks.

Nutrition Facts :

1 medium onion, chopped
1/2 cup diced celery
1 can (4 ounces) chopped mushrooms, drained
1/4 cup butter, cubed
2 cups soft bread crumbs (about 3 slices)
1/2 to 1 teaspoon salt
1/4 teaspoon dried basil or 1 teaspoon fresh basil
1/4 teaspoon dried parsley flakes or 1 teaspoon chopped fresh parsley
1/8 teaspoon pepper
1 beef tenderloin roast (3 pounds)
4 slices bacon

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



Bacon- and Herb-Crusted Beef Tenderloin image

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

1 beef tenderloin roast (2 lb)
Salt and pepper, if desired
1/4 cup chopped fresh parsley
1/4 cup chopped fresh oregano leaves
2 teaspoons chopped fresh rosemary leaves
1 clove garlic, crushed
2 teaspoons vegetable oil
6 slices bacon

BACON WRAPPED BEEF TENDERLOIN

Provided by Guy Fieri

Categories     main-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 13



Bacon Wrapped Beef Tenderloin image

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.

1 pound thin sliced applewood smoked bacon
One 4-pound beef tenderloin
2 teaspoons kosher salt
1 tablespoon freshly cracked black pepper
Canola oil
2 cloves garlic, minced
1 large shallot, minced
1/4 cup drained green peppercorns in brine
1/2 cup whiskey, such as Jack Daniel's
1 cup low-sodium beef stock
1/2 cup heavy cream
4 tablespoons unsalted butter, chilled and cut into pieces
Kosher salt

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



Bacon Wrapped Beef Tenderloin With Herb Stuffing image

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

1 cup butter
6 garlic cloves, chopped
4 cups fresh breadcrumbs, made from crustless French bread
2 1/2 cups chopped fresh parsley (from 2 to 3 large bunches,)
4 1/2-5 lbs beef tenderloin, roasts (two 2.5 lb roasts)
20 -24 slices bacon (about 1 1/2 pounds)
canola oil

BACON-WRAPPED BEEF TENDERLOIN

A very tasty piece of beef tenderloin wrapped in bacon.

Provided by Bren

Categories     Beef Tenderloin

Time 7h10m

Yield 10

Number Of Ingredients 8



Bacon-Wrapped Beef Tenderloin image

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.

Nutrition Facts : Calories 368 calories, Carbohydrate 1.1 g, Cholesterol 114.3 mg, Fat 21.1 g, Fiber 0.2 g, Protein 40.8 g, SaturatedFat 6.9 g, Sodium 701.2 mg

1 (2.5 pound) center-cut beef tenderloin roast, trimmed
¼ cup finely chopped fresh rosemary leaves
3 tablespoons finely chopped fresh thyme
4 cloves garlic, minced
½ teaspoon salt
½ teaspoon coarsely ground black pepper
1 ½ pounds thick-cut bacon
2 tablespoons vegetable oil

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



Bacon Wrapped Stuffed Pork Tenderloin image

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

1 pork tenderloin
3 slices bread, torn into small pieces
¼ cup butter, melted
3 tablespoons poultry seasoning
1 medium onion, chopped fine
1 stalk celery, chopped fine
salt and ground black pepper to taste
6 slices bacon

BACON-WRAPPED BEEF FILETS

Beef fillets add a bit of elegance to a casual festive feast. Best of all, they are easy on the cook because they take mere minutes to prepare.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 7



Bacon-Wrapped Beef Filets image

Steps:

  • Place six bacon strips at a time, on a microwave-safe plate lined with paper towels. Cover with another paper towel; microwave on high for 2-3 minutes or until partially cooked. , In a small bowl, combine the sage, rosemary, savory, pepper and salt; rub over steaks. Wrap two strips of bacon around sides of steaks and secure with toothpicks., Broil 3-4 in. from the heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Discard toothpicks.

Nutrition Facts :

12 bacon strips
1 teaspoon rubbed sage
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried savory
1/2 teaspoon coarsely ground pepper
1/4 teaspoon salt
6 beef tenderloin steaks (1 to 1-1/2 inches thick and 6 ounces each)

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