Whole Beef Tenderloin With Bacon Rub

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This Bacon Wrapped Beef Tenderloin with Balsamic Fig Reduction is a total evidence stopper! Serve this for a special occasion or vacation meal! Grill and smoker options included.

Beef Tenderloin is something that I've always been intimidated of, because information technology can be expensive to purchase. But, it's expensive for skilful reason! A beef tenderloin is substantially filet mignon roast, a cut that is and so incredibly tender that it just melts in your mouth.

This makes beef tenderloin the perfect choice for special occasions. When you eat it, you lot and your guests will know that you're eating something special!

The good news is that cooking beef tenderloin is non difficult, at all. If you do nothing else, merely don't overcook it! Investing in an instant read thermometer is a great idea.

I chose to wrap mine in salary earlier roasting it, which is completely optional! Since beef tenderloin is leaner, the bacon adds boosted fat back in during the cooking procedure. Total disclosure, wrapping this beef tenderloin in salary does add together some time and complexity to the process. If you're a novice chef, you may choose to skip this part of the process and merely sear and roast the tenderloin.

I choose a balsamic and fig reduction sauce to top this decadent Bacon Wrapped Beef Tenderloin. The acrid from the balsamic and the sugariness of the fig preserves provides the perfect amount of acrid and sweetness to counterbalance the savory tenderloin. This recipe was designed for roasting the tenderloin in the oven, but I've also included smoker and grilled options below!

How Long to Cook Salary Wrapped Beefiness Tenderloin

Rare: 125 degrees F
Medium Rare: 135 degrees F *my recommendation*
Medium: 145 degrees F
Medium well: 155 degrees F
Well done 160 degrees F

Remember that the tenderloin will proceed to cook when y'all permit it to rest. I typically programme on the internal temperature increasing around five degrees F, and pull information technology out of the oven considering this.

If you don't have an instant read thermometer, I'd really recommend getting one! This is the thermometer nosotros use.

Smoked Beefiness Tenderloin Option:

Follow steps #1-8 in the recipe above, then transfer the seared tenderloin to a smoker preheated to 225 degrees F. Melt for 1 hour, until the internal temperature of the roast reads 130 degrees F. Follow steps 9-11 in the recipe below to complete the roast and sauce.

Grilled Beef Tenderloin Selection:

Follow steps #1-8 in the recipe above, and so transfer the tenderloin to the grill. Cook over indirect heat for 20-30 minutes, until the internal temperature of the roast reads 130 degrees F. Follow steps ix-11 in the recipe below to consummate the roast and sauce.

Ingredients

• 1 2.5lb whole beef tenderloin roast
• 1 lb thick cut bacon
• ¼ teaspoon table salt
• ¼ teaspoon pepper
• ½ teaspoon stale thyme
• ½ teaspoon garlic powder
• 1 cup aged balsamic vinegar
• ¾ cup fig preserves

Instructions

1. Place a large sheet or plastic wrap on a big baking tray. Lay the bacon slices horizontally, having each slightly overlap, from one side to the other.
2. Rub the beefiness tenderloin with common salt, pepper, dried thyme and garlic powder.
3. Identify it vertically across the strips of bacon, along the bottom. Roll upwardly the plastic and bacon around the beef and so that information technology is wrapped tightly, and place in refrigerator for upwards to i 60 minutes to allow the salary to naturally stick to the tenderloin.
4. Preheat oven to 375 degrees F.
5. Heat a large bandage-iron pan or roaster over medium-high estrus and add together olive oil.
6. Remove the tenderloin from the refrigerator and remove plastic. Check the tenderloin for weak spots, where the bacon does not seem secure. Utilise a toothpick in these areas to fix the salary to the tenderloin, making sure to keep the toothpick threaded close to the tenderloin (not sticking out).
7. Brown the tenderloin in your bandage-iron pan or roaster, starting with the seam side. You will need 3-4 minutes per side. If yous did not wrap the tenderloin in bacon, reduce the browning time per side by virtually ane minute.
8. After each side is browned, transfer the pan to the oven and roast for 25-thirty minutes.
9. While the tenderloin roasts, add balsamic vinegar to a small sauce pan and bring to a gentle simmer over medium heat, whisking frequently. Allow to reduce for about 10 minutes, until it becomes thick and syrupy in texture. Add fig jam, whisk to combine, and remove from estrus.
10. Once the tenderloin has reached an internal temperature of 125 degrees F (my preference for medium rare) or 145 degrees F (MBIC'southward recommendation) from the oven and transfer to a platter or cutting lath. Tent with aluminum foil and permit to rest for 5-ten minutes to let the juices to re-distribute.
11. Cut the tenderloin into ½ inch slices and serve warm, with the balsamic fig reduction for topping.

If you love this Bacon Wrapped Beefiness Tenderloin recipe, I think you'll likewise enjoy:

• Deadening Cooker Pulled Beefiness
• Marinated Beef Kabobs – Beef for the Whole Family!
• Adobo Beefiness Tostadas
• Roasted Brussels Sprouts with Bacon and Balsamic Vinegar
• Grilled Flank Steak with Caramelized Onion Sauce
• Easy Flank Steak Tacos
• Red Wine Pot Roast with Mushrooms (Crock Pot Option)

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Source: https://blackberrybabe.com/2018/12/16/bacon-wrapped-beef-tenderloin-with-balsamic-fig-sauce/

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