Bacon-Wrapped Beef Tenderloin with Herb Stuffing

By megan_bombick83

Ingredients

• 1 cup butter
• 6 cloves garlic, chopped
• 4 cups fresh breadcrumbs
• 1 1/2 cups chopped parsley
• 2 2 1/4 pound center-cut beef tenderloin roasts
• 20-24 bacon slices (1 1/2 lbs.)

Preparation

Step 1

Melt butter in large pot over medium heat. Add garlic, sauté for 2 minutes. Add breadcrumbs and sauté until golden brown (4 min.) Remove from heat and 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 ½ inch from opposite long side. Open tenderloins like books. Sprinkle cut side with salt and pepper. Pack half of stuffing on side of each tenderloin and fold tenderloin back over.

Slightly overlap half of bacon slices on sheet of parchment paper, forming rectangle equal in length to one tenderloin. Place tenderloin at edge across bacon ends. Using parchment paper as a guide, roll tenderloin in bacon. Using kitchen string, secure bacon around tenderloin (tying at ½ inch intervals, and once lengthwise) Wrap tenderloins and refrigerat at least 1 hour.

Preheat oven to 400° Pour enough oil into large skillet to coat bottom; heat over high heat. Add 1 tenderloin. Saute 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 135° for medium-rare, about 30 minutes. Transfer to platter. Let stand 15 minutes, cut off strings and slice tenderloin into slices.