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Bacon-Wrapped Beef Tndrln w/Herb Stuffin




Source of Recipe


Adapted from Bon Appetit Magazine--December 2004


Recipe Introduction


This is good. Really, really yummy!!!!! Even picky Junior ate it all. (well, except the actual stuffing.lol)


Recipe Link: http://www.epicurious.com/bonappetit/

List of Ingredients




1/2 c. butter (1 stick)
3 garlic cloves chopped (original recipe called for 6 so garlic it up if you like)
2 c. plain bread crumbs
1/4 c. dried parsley
1 2.5lb. center-cut beef tenderloin roast, cut in half length-wise
20-24 bacon slices (about 1 1/2 lbs)

Recipe



Melt butter in large pan (I used my iron skillet) over medium heat. Add garlic; saute 2 min. Add breadcrumbs. Saute until golden brown, about 4 min. Remove from heat; mix in parsley. Season stuffing with salt and pepper. Cool completely.

Starting at the long side, cut each tenderloin lengthwise almost in half, stopping about 1/2 in. 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 lenght to 1 tenderloin. Place tenderloin at one 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 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 hr before continuing.)

**Note regarding the bacon. If your bacon does not wrap all the way around the top of the tenderloin, which mine did not, place a strip or two lenghtwise to cover the gap, then tie with the string.

Preheat oven to 400F. Pour enough oil into large skillet to coat bottom; heat over high heat. Add ` tenderloin. Saute until bacon is brown, turning often , about 10 min. Transfer to rimmed baking sheet. Repeat with second tenderloin. Roast until thermometer insterted into cetner of each registers 130F - 135F for medium-rare, about 30 min. Transfer to platter. Let stand 15 min. Cut off strings. Cut tenderloins into 1/2-in-thick slices.