How to Make Beef Tenderloin in the Oven With Bacon

Tenderloin is a lean cut.

The tenderloin is one of the least fatty of the beef cuts, with little marbling in the meat. It is a superior cut that has a mild flavor and a fine texture. Because of this, a tenderloin roast can take a decent level of seasoning and also lends itself to additional flavor. Wrapping a roast in bacon can add both extra flavor and succulence from the additional fat. The bacon also helps to keep the meat moist. Does this Spark an idea?

Print this article

Bacon
Beef tenderloin roast
Plastic wrap
Salt and pepper
Roasting pan with raised rack
Wide-bottomed fry pan
Meat thermometer

Instructions

- 1
  
  Lay a sheet of plastic wrap on a flat surface. It should be several inches longer than the tenderloin roast and wide enough to wrap all the way around with an overlap.
- 2
  
  Place slices of bacon on the plastic wrap, side by side and overlapping each other slightly. You should end up with a row of bacon as long as the tenderloin.
- 3
  
  Season the tenderloin with salt and pepper and lay it near one of the top edges of the row of bacon. Use the plastic wrap to roll the tenderloin up in the bacon, making sure that the slices fully surround the meat. Tighten the plastic wrap around the roast to hold the bacon in place. Chill the wrapped roast in the refrigerator for an hour.
- 4
  
  Heat a large, flat-bottomed pan to a medium-high temperature on the stove top and add a little olive oil. Unwrap the tenderloin roast and lay it in the hot pan on the side where the bacon ends meet. Allow to crisp up for a few minutes before turning the roast over and searing the other side. Repeat this all the way around until the bacon has started to crisp.
- 5
  
  Place the roast on a raised rack over a deep-sided roast pan. Put the roast into a pre-heated oven at 400 F to cook. Cook the roast to personal preference and use a meat thermometer to check internal temperature. Push the temperature probe into the center of the joint to get a reading; 135 F is medium-rare.
- 6
  
  Remove the cooked roast to a carving board and cover it with foil for 10 minutes while it rests. After 10 minutes, it is ready to carve.