Making a special meal can sometimes feel tricky, especially for new cooks. The Bacon Wrapped Beef Tenderloin Recipe sounds fancy, and you might worry it’s too hard to get right. But it doesn’t have to be!
This recipe is actually quite simple when you break it down. We’ll walk through every step so you can create a restaurant-worthy dish without any stress. Get ready for a delicious adventure.
What Is Bacon Wrapped Beef Tenderloin
Why It’s A Popular Choice
Beef tenderloin is a prime cut of beef known for its incredible tenderness and mild flavor. It’s often considered one of the most luxurious steaks you can buy. Wrapping it in bacon does two wonderful things.
First, it adds a salty, smoky flavor that complements the beef beautifully. Second, the bacon fat renders as it cooks, basting the tenderloin and keeping it moist. This combination makes it a showstopper for holidays, special occasions, or just when you want to impress.
Bacon Wrapped Beef Tenderloin Recipe Basics
Creating a delicious bacon-wrapped beef tenderloin at home is more achievable than many people think. The key lies in quality ingredients and following a few simple steps. We’ll cover everything from choosing the best cut of beef to getting that perfect sear and bake.
You don’t need to be a gourmet chef to master this dish. Let’s get started with the essential components of this popular recipe.
Choosing Your Beef Tenderloin
The beef tenderloin, also known as filet mignon, is a long, cylindrical muscle. It runs along the backbone of the cow. It’s very lean and tender because this muscle doesn’t do much work.
For this recipe, you’ll want a whole center-cut tenderloin if possible. This part is the most uniform in thickness, which helps it cook evenly. Look for a bright red color and good marbling, though tenderloin is naturally lean.
A typical size for a whole tenderloin is between 2 to 3 pounds. This size usually serves about 4-6 people.
You can buy a whole tenderloin and trim it yourself, or often, you can ask your butcher to tie it for you and remove the tough silver skin. Silver skin is a thin, silvery membrane that can be tough and chewy if not removed. If you’re trimming it yourself, use a sharp knife and carefully slide it under the silver skin to peel it away.
Don’t worry if you’re not perfect; a little bit left won’t ruin the dish.
Selecting the Right Bacon
The type of bacon you choose makes a difference. For wrapping, a good quality, standard-cut bacon works best. Avoid extra-thick or very thin bacon.
Extra-thick bacon might not get crispy enough by the time the tenderloin is cooked. Very thin bacon can sometimes burn too quickly. Look for bacon that has a good balance of fat and meat.
You’ll need enough bacon to wrap around the entire tenderloin. For a 2-3 pound tenderloin, about 10-12 strips are usually sufficient. Some people like to partially cook the bacon before wrapping to ensure it gets super crispy.
This is an optional step, but it can yield excellent results. If you choose to do this, lay the bacon strips on a baking sheet and bake them at around 375°F (190°C) for about 5-7 minutes, just until they start to render and firm up slightly. Then, drain them on paper towels before wrapping.
Seasoning is Key
Beef tenderloin has a delicate flavor, so the seasoning should enhance it without overpowering it. A simple rub is usually all you need. Salt and freshly ground black pepper are essential.
You can also add garlic powder, onion powder, or a pinch of smoked paprika for extra depth. Some people also like to add a touch of brown sugar to the rub, which can help with caramelization and flavor.
For a basic rub, mix equal parts salt and pepper, then add about half a teaspoon of garlic powder and onion powder for every pound of beef. Rub this mixture all over the tenderloin, making sure to coat it evenly. Don’t be shy with the salt and pepper; they are crucial for bringing out the beef’s natural flavor.
The Searing and Baking Method
The best way to cook a bacon-wrapped beef tenderloin for optimal results is a combination of searing and baking. Searing creates a beautiful, flavorful crust on the outside of the beef. Baking then cooks the tenderloin gently and evenly to your desired level of doneness.
Start by preheating your oven. A common temperature is 400°F (200°C). While the oven heats up, you’ll prepare the tenderloin for searing.
Make sure the tenderloin is completely dry. Pat it with paper towels. This helps create a better sear.
Heat a tablespoon or two of high-heat oil, like canola or vegetable oil, in an oven-safe skillet over medium-high heat. Cast iron skillets work wonderfully for this.
Once the oil is hot (it should shimmer), carefully place the seasoned tenderloin into the skillet. Sear it for about 2-3 minutes per side. You want a nice brown crust to form.
Don’t overcrowd the pan; if you have a very large tenderloin, you might need to sear it in batches. If you chose to partially cook the bacon, wrap it around the seared tenderloin now, securing it with toothpicks if necessary. The bacon should overlap slightly.
After searing all sides and wrapping it with bacon, place the skillet with the tenderloin into the preheated oven. The cooking time will vary depending on the size of your tenderloin and how you like your beef cooked. Use a meat thermometer for accuracy.
Cooking Temperatures and Times
Here’s a general guide for internal temperatures. Remember, these are after the resting period, so pull the tenderloin out a few degrees lower.
- Rare: 115-120°F (46-49°C)
- Medium-Rare: 120-125°F (49-52°C)
- Medium: 130-135°F (54-57°C)
A typical 2-3 pound tenderloin will take about 20-30 minutes in a 400°F (200°C) oven to reach medium-rare. It’s always best to check the temperature in the thickest part of the tenderloin, away from the bacon and any large fat pockets.
For example, to achieve a medium-rare (about 125°F internal temperature), you might start checking around the 18-20 minute mark. Pull it out when it reaches about 120-125°F, as it will continue to cook while resting. The bacon should be golden brown and crispy at this point.
If the bacon starts to look too dark before the beef is done, you can loosely tent the tenderloin with foil.
Resting the Tenderloin
This step is crucial for a juicy tenderloin. Once the tenderloin reaches your desired temperature, remove the skillet from the oven. Transfer the tenderloin to a cutting board.
Loosely tent it with foil and let it rest for at least 10-15 minutes. This resting period allows the juices to redistribute throughout the meat. If you cut into it too soon, all those delicious juices will run out onto the cutting board, leaving you with a dry steak.
Serving Your Masterpiece
After resting, remove any toothpicks used to secure the bacon. You can slice the tenderloin into thick medallions, typically about 1 inch thick. The bacon wrap will hold together, making for beautiful presentation.
Serve immediately with your favorite side dishes. Mashed potatoes, roasted asparagus, or a fresh salad are classic pairings that complement the richness of the bacon-wrapped tenderloin.
Tips for Success
Even simple recipes can benefit from a few insider tips to ensure perfection. Here are some extra pointers to help your Bacon Wrapped Beef Tenderloin Recipe turn out just right every time.
- Pat it Dry: Before searing, ensure the beef tenderloin is completely dry. Moisture is the enemy of a good sear.
- Don’t Overcrowd the Pan: If your skillet isn’t large enough to sear the tenderloin without touching, do it in batches. Overcrowding lowers the pan temperature and leads to steaming instead of searing.
- Use a Meat Thermometer: This is the most reliable way to ensure your tenderloin is cooked to perfection. Eyeing doneness can be deceiving.
- Let it Rest: Seriously, don’t skip the resting period. It makes a huge difference in the final texture and juiciness.
- Watch the Bacon: Keep an eye on the bacon during cooking. If it starts to brown too quickly, you can loosely tent the tenderloin with foil.
Variations to Consider
While the classic bacon-wrapped beef tenderloin is fantastic on its own, you can easily adapt the recipe to your taste. These variations can add new dimensions of flavor and make the dish even more special.
- Herb Rubs: Incorporate fresh herbs like rosemary, thyme, or sage into your seasoning rub. Finely chopped herbs can be mixed with salt, pepper, and garlic powder.
- Mustard Glaze: Before wrapping with bacon, you can brush the tenderloin with a Dijon mustard or a grainy mustard. This adds a tangy flavor that pairs well with the beef and bacon.
- Spicy Kick: For those who enjoy a little heat, add a pinch of cayenne pepper or red pepper flakes to your spice rub. You could also use spicy bacon if available.
- Garlic Butter Baste: Towards the end of the baking time, you can spoon some melted garlic butter over the tenderloin and bacon for extra moisture and flavor.
Frequently Asked Questions
Question: How do I know when my beef tenderloin is done?
Answer: The best way is to use an instant-read meat thermometer. For medium-rare, aim for an internal temperature of 125°F (52°C) before resting. The temperature will rise a few degrees as it rests.
Question: Can I make bacon wrapped beef tenderloin ahead of time?
Answer: You can season and wrap the tenderloin a few hours in advance and keep it refrigerated. However, it’s best to sear and bake it right before serving for optimal quality and doneness.
Question: My bacon didn’t get crispy. What went wrong?
Answer: This can happen if the bacon is too thick, or if the tenderloin was too moist, preventing proper rendering. Partially cooking the bacon before wrapping, or ensuring the tenderloin is well-seared and dry, can help achieve crispier bacon.
Question: How many people does a typical beef tenderloin serve?
Answer: A 2-3 pound beef tenderloin typically serves 4-6 people, depending on portion sizes and side dishes. If serving larger portions or as the main focus of the meal, it might serve closer to 4.
Question: Can I use a different type of bacon like turkey bacon?
Answer: While you can use turkey bacon, it has a different fat content and flavor profile. It may not render as well or provide the same level of richness. Regular pork bacon is highly recommended for this recipe.
Final Thoughts
This Bacon Wrapped Beef Tenderloin Recipe brings a special dish within reach. You learned how to pick the right beef and bacon, season it perfectly, and cook it using a simple sear-and-bake method. Remember to trust your meat thermometer and let the roast rest.
You can create a truly memorable meal with confidence.