|
|
|
|
|
Add to Favorites:
|
Rate/Review Recipe:
|
Shopping List:
|
Print:
|
|
|
|
Bacon Wrapped Beef Tenderloin With Herb Stuffing
|
|
|
|
Submitted by:
Jessica |
|
|
Bacon-Wrapped Beef Tenderloin With Herb Stuffing is awesome for the whole family. |
|
|
Rate / Review this Recipe
Recipe ratings and reviews are a great place where you can share your thoughts and ideas about any recipe with other CookingSpot.com cooks. Remember, all ratings and reviews are public and will appear with the recipe.
Recipe Rating 5 star = the Best!
|
|
|
Please Login to Rate the Recipe
|
| |
|
|
|
Share your recipes with our community.
Rate and review recipes.
Save your favorite recipes in your private
Recipe Box
Create easy-to-use shopping lists
|
|
|
| |
|
|
INGREDIENTS:
- 1 cup(s) , Butter
- 6 pieces , Garlic Clove Chopped
- 4 cup(s) , Fresh Breadcrumbs Made From Crustless French Bread
- 2 1/2 cup(s) , Fresh Parsley
- 2 1/2 pound(s) , Center Cut Beef Tenderloin Roasts
- 22 slice(s) , Bacon
|
|
| Instructions: |
Melt butter in large pot over medium heat. Add garlic; sauté 2 minutes. Add breadcrumbs. Sauté until golden brown, about 4 minutes. Remove from heat; 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 1/2 inch from opposite long side. Open tenderloins like books. Sprinkle cut sides with salt and pepper. Pack half of stuffing on 1 side of each tenderloin. Fold plain side over stuffing.
Slightly overlap half of bacon slices on sheet of parchment paper, forming rectangle equal in length to 1 tenderloin. Place tenderloin at 1 edge, across bacon ends. Using parchment as aid, roll up tenderloin in bacon. Using kitchen string, secure bacon around tenderloin, tying at 1 1/2-inch intervals, then tie once lengthwise. Repeat with remaining bacon and tenderloin. (Can be prepared 1 day ahead. Wrap tenderloins and refrigerate. Let stand at room temperature 1 hour before continuing.)
Preheat oven to 400°F. Pour enough oil into large skillet to coat bottom; heat over high heat. Add 1 tenderloin. Sauté until bacon is brown, turning often, about 10 minutes. Transfer to rimmed baking sheet. Repeat with second tenderloin. Roast until thermometer 130°F to 135°F for medium-rare, about 30 minutes. Transfer to platter. Let stand 15 minutes. Cut off strings. Cut tenderloins into 1/2-inch-thick slices.
Makes 10 servings. |
|
| Customize: |
|
Servings
|
| Convert To:
|
|
|
|