Bacon and Herb Wrapped Beef Tenderloin~

Adapted from The Silver Palate

Whole beef tenderloin, trimmed

Bacon, to wrap around beef
1 bunch fresh rosemary
1 bunch fresh thyme
1 bunch fresh oregano
2 cloves garlic, cut into thin slivers
Salt and freshly ground black pepper, to taste

Prepare grill. Season the beef with salt and pepper..

Lay bacon strips of bacon side by side on work surface. Place about 1/3 of the rosemary, thyme and oregano right on the edge of all the bacon strips and top with beef (perpendicular to the slices). Start rolling bacon/herbs around beef, then add another 1/3 of the herbs, continue rolling the bacon and finally add the last of the herbs. Use toothpicks to secure the bacon if necessary. 

Cut slits through the bacon and into the meat just large enough for the garlic slivers. Insert a piece of garlic into each slit. 

Grill to desired doneness. Let stand 10 minutes before slicing. Remove bacon and herbs (I recommend just removing the herbs). Slice to serve hot or at room temperature.


Serves 8-10.

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