How To Cook Tenderloin Filet Wrapped In Bacon

Master the Art of Cooking a Delicious Tenderloin Filet Wrapped in Bacon

Welcome to our mouth-watering culinary journey where we delve into the secrets of cooking the most divine and succulent tenderloin filet wrapped in crispy bacon. If you’re looking to impress your friends or family with a gourmet masterpiece, look no further! We’ve got you covered with step-by-step instructions, tips, and tricks to ensure your dish is nothing short of perfection.

Ingredients You’ll Need:

4 tenderloin filets (6-8 ounces each)
8 slices of bacon
1 tablespoon olive oil
Salt and black pepper to taste
Garlic powder
Optional: Fresh herbs like rosemary or thyme for garnish

Step-by-Step Instructions:

Preheat your oven to 400°F (200°C) and line a baking sheet with aluminum foil.
Pat the tenderloin filets dry with a paper towel to remove any excess moisture. This helps to achieve a crispy and flavorful sear.
Season both sides of each filet with salt, black pepper, and garlic powder to taste. Don’t be shy with the seasoning; it will enhance the flavors.
Take two bacon slices and place them crosswise on a cutting board, slightly overlapping each other.
Place a seasoned tenderloin filet on top of the bacon slices, and then tightly wrap the bacon around the filet. Repeat for the remaining filets.
In a large skillet, heat the olive oil over medium-high heat. When the oil is hot, add the bacon-wrapped filets to the pan.
Sear the filets for about 2-3 minutes on each side, or until the bacon is crispy and browned.
Transfer the seared filets to the prepared baking sheet and place them in the preheated oven.
Roast the filets for 10-15 minutes, or until they reach your desired level of doneness. Use a meat thermometer to ensure they are cooked to perfection:

Rare: 125°F (52°C)
Medium Rare: 135°F (57°C)
Medium: 145°F (63°C)
Medium Well: 150°F (66°C)
Well Done: 160°F (71°C)

Remember to insert the thermometer into the center of the filet for accurate readings.

Finishing Touches:

Once your tenderloin filet wrapped in bacon reaches the desired doneness, remove them from the oven and let them rest for a few minutes. This allows the juices to redistribute, resulting in a tender and juicy steak.

For an added touch of elegance, garnish your tenderloin filets with fresh herbs like rosemary or thyme. These aromatic herbs will complement the flavors and add a beautiful visual appeal to your dish.

Whether you’re serving this sensational dish with creamy mashed potatoes, roasted vegetables, or a side salad, your guests are sure to be impressed by your culinary prowess. Enjoy each bite of tenderloin wrapped in smoky, crispy bacon and relish in the satisfaction of mastering this delectable recipe!

Share your tips and tricks for preparing the perfect bacon-wrapped tenderloin filet in the Cooking Techniques forum section.

FAQ:

What type of beef tenderloin is best for wrapping in bacon?

For the most tender and flavorful results, choose center-cut beef tenderloin. This cut is known for its tenderness and is typically uniform in size, making it easier to cook evenly.

Should I cook the bacon before wrapping it around the beef tenderloin?

It is not necessary to cook the bacon beforehand. As the beef tenderloin cooks in the oven or on the grill, the bacon will become crispy and add a delicious smoky flavor to the dish.

How should I season the beef tenderloin before wrapping it in bacon?

Seasoning the beef tenderloin with salt and pepper is a simple and effective way to enhance its natural flavors. You can also add other seasonings like garlic powder, rosemary, or thyme for additional depth of flavor.

Can I wrap the beef tenderloin with something other than bacon?

While bacon is a popular choice for wrapping beef tenderloin, you can also use prosciutto or pancetta for a different twist. These cured meats will also add a lovely salty flavor and a crispy texture to the dish.

What’s the best way to cook bacon-wrapped beef tenderloin?

The preferred method is to sear the bacon-wrapped beef tenderloin in a hot skillet to crisp up the bacon and seal in the juices. Then, transfer it to the oven to finish cooking to your desired level of doneness. This combination of stovetop searing and oven cooking ensures a juicy and perfectly cooked tenderloin.

How do I know when the beef tenderloin is done cooking?

To achieve the perfect level of doneness, use a meat thermometer to check the internal temperature. For medium-rare, cook until the thermometer reads 135°F (57°C), and for medium, cook until it reaches 145°F (63°C). Remember to let the meat rest for a few minutes before slicing to allow the juices to redistribute.

Can I add any sauce or accompaniments to the bacon-wrapped beef tenderloin?

Absolutely! A classic choice is a red wine reduction, but you can also serve it with a creamy peppercorn sauce or a mushroom sauce. Additionally, a side of mashed potatoes or roasted vegetables will complement the dish nicely.

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