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Bacon-Wrapped Beef Tenderloin with Herb Stuffing

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Bacon-Wrapped Beef Tenderloin with Herb Stuffing

Bacon-Wrapped Beef Tenderloin with Herb Stuffing

amanda

Equipment

  • - OXO Good Grips Poultry & Beef Roasting Baster

  • - Cuisinart Digital Food Processor, 12 Cup Stainless Steel Prep Nut & Vegetable Slicer and Shredder

  • - AmazonBasics Kitchen Shears - Stainless Steel Cutting and Serving Scissors

  • - OXO Good Grips Beef Tenderloin Roasting Pan, 16 Inch

  • - KitchenAid Stand Mixer, 5-Quart Artisan Series 5-Speed Attachment for Cooks and Bakers

  • - Williams Sonoma Stainless Steel Meat Tenderizer with Rubber Grips

  • - Instant Read Digital Thermometer, Probe and Display (Thermapen TM)

  • - Amazon Basics 6-Inch Meat Thermometer with Easy To Read Digital Display, Stainless Steel

  • - Chefran Stainless Steel Meat and Vegetable Chopping Board Set of 3 (2.5 in x 19 in)

  • - AmazonBasics 6-Piece Kitchen Scissors Set - Stainless Steel Cutting Shears, Serving Scissors & Knife Opener

Ingredients

  • 1 cup (2 sticks) 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)

  • 2 2 1/4- to 2 1/2-pound center-cut beef tenderloin roasts

  • 20 to 24 bacon slices (about 1 1/2 pounds)

  • Canola oil

Instructions

1

Instruction 1

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.
2

Instruction 2

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.
3

Instruction 3

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.)
4

Instruction 4

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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