Bacon Wrapped Beef Tenderloin Recipes

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BACON WRAPPED BEEF TENDERLOIN STEAKS WITH SPINACH AND CHEESE CAKES



Bacon Wrapped Beef Tenderloin Steaks with Spinach and Cheese Cakes image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 18

2 packages frozen chopped spinach, 10 ounces each
3 tablespoons extra-virgin olive oil, 1 for onion, 2 tablespoons to fry cakes
1 small onion, chopped
1/2 cup Italian bread crumbs, 3 handfuls
1/3 cup grated Parmigiano-Reggiano, 2 handfuls
1 egg, beaten
1/4 teaspoon freshly grated nutmeg, eyeball it
Coarse salt and freshly ground pepper
4 thin slices bacon, look for packaged bacon marked "Center Cut" in packaged meats case
4 beef tenderloin steaks, 1 1/2 inches thick
Coarse salt and cracked black pepper, season to your tastes
2 tablespoons butter, divided
1 tablespoon all-purpose flour
1/2 cup dry red wine
1/2 cup beef stock, available on soup aisle
4 small Roma tomatoes
Extra-virgin oil, for drizzling
2 tablespoons chopped or snipped fresh chives

Steps:

  • Defrost spinach in microwave. Wring spinach dry by nesting in kitchen towel and twisting towel over garbage bowl or sink until spinach has given off all of its liquid. Place spinach in a medium mixing bowl. Heat a nonstick skillet over medium heat, add oil and onion and saute the onion until soft, 5 minutes. Add onion to spinach in bowl and return pan to stove top. Turn off heat.
  • Add remaining ingredients to spinach: bread crumbs, cheese, egg, nutmeg, salt and pepper. Combine mixture with a fork, then form into 3-inch patties. Set aside.
  • Line bacon up on meat-safe cutting board a few inches apart. Preheat a second skillet over high heat. Reheat the spinach cakes skillet over medium high heat. Season steaks with salt and pepper and set on bacon slices in the center of each slice. Wrap bacon over steaks. Place seam side down in pan and cook 2 minutes on each side. Add 2 tablespoons oil to spinach cakes pan and set cakes in to cook. Work in 2 batches if necessary. Cook cakes 3 minutes on each side.
  • Reduce heat to medium under steaks after the first 2 minutes on each side. Cook meat another 6 to 10 minutes, turning occasionally, for medium rare to medium well doneness.
  • Remove meat from the pan and let it rest. Add 1 tablespoon of the butter and flour and cook together 1 minute. Whisk in wine and deglaze pan. Whisk in broth and thicken sauce 1 minute. Add remaining tablespoon butter and remove skillet from heat.
  • Quarter tomatoes lengthwise.
  • To serve, set the spinach cakes and steaks beside each other on 2/3 of serving plates and pour sauce evenly over steaks. Scatter a quartered tomato next to spinach cakes on each plate. Drizzle tomatoes with oil, season with salt and pepper and top with chopped chives. Serve plates immediately.

BACON-WRAPPED BEEF TENDERLOIN



Bacon-Wrapped Beef Tenderloin image

A very tasty piece of beef tenderloin wrapped in bacon.

Provided by Bren

Categories     Beef Tenderloin

Time 7h10m

Yield 10

Number Of Ingredients 8

1 (2.5 pound) center-cut beef tenderloin roast, trimmed
¼ cup finely chopped fresh rosemary leaves
3 tablespoons finely chopped fresh thyme
4 cloves garlic, minced
½ teaspoon salt
½ teaspoon coarsely ground black pepper
1 ½ pounds thick-cut bacon
2 tablespoons vegetable oil

Steps:

  • Trim beef tenderloin to a thickness of 2 1/2 inches.
  • Combine rosemary, thyme, garlic, salt, and pepper in a small bowl. Rub and press mixture evenly over all sides of the beef.
  • Place a long sheet of plastic wrap on a work surface. Arrange bacon slices crosswise on the wrap, slightly overlapping each piece to form a rectangle. Place the seasoned tenderloin over the bacon slices. Wrap the bacon slices up around the beef and secure with toothpicks. Wrap tightly in plastic wrap and refrigerate for 6 to 8 hours.
  • Preheat the oven to 400 degrees F (200 degrees C). Remove beef from the refrigerator; remove and discard plastic wrap.
  • Heat oil in a roasting pan over 2 burners set to medium heat. Place beef, seam-side down, in the roasting pan. Cook until bacon begins to brown, turning to brown on all sides, 5 to 7 minutes.
  • Transfer the roasting pan to the preheated oven. Roast, uncovered, until firm and reddish-pink and juicy in the center, 30 to 35 minutes, or until desired doneness.
  • Transfer beef, seam-side down, to a platter. Remove toothpicks and let stand for 10 minutes before slicing.

Nutrition Facts : Calories 368 calories, Carbohydrate 1.1 g, Cholesterol 114.3 mg, Fat 21.1 g, Fiber 0.2 g, Protein 40.8 g, SaturatedFat 6.9 g, Sodium 701.2 mg

BACON-WRAPPED BEEF TENDERLOIN WITH MADEIRA



Bacon-Wrapped Beef Tenderloin With Madeira image

I found this dish in a Southern Living Christmas cookbook and made it for my husband's birthday dinner a couple of years ago. Since then, it has become one of our favorite holiday dishes--eaten for both Thanksgiving and Christmas! This past year, we invited our neighbors over to celebrate Christmas with us and this was what we had, served alongside balsamic green beans, a potato gratin, and some lovely wheat rolls. It is not as time consuming as a first glance at the instructions make it appear to be. Part of the prep can be done ahead of time and making the sauce is easy and goes fairly fast. And, the gentleman at our local wine store said that a dry cooking sherry can work as a suitable substitute for the madeira wine, which can run a little on the pricey side.

Provided by misscrys79

Categories     Meat

Time 1h35m

Yield 20 meat slices, 10 serving(s)

Number Of Ingredients 15

6 -6 1/2 lbs beef tenderloin, trimmed
1 tablespoon fresh ground pepper, divided
1 1/2 teaspoons salt
1/2 cup chopped fresh flat-leaf parsley, divided
1/4 cup chopped fresh rosemary
1/4 cup fresh thyme leave, divided
1 lb sliced bacon (about 20 slices)
1/3 cup minced shallot
7 ounces shiitake mushrooms, stems removed and sliced
7 ounces oyster mushrooms, stems removed and sliced
1 cup madeira wine
14 ounces beef broth
10 1/2 ounces beef consomme, undiluted
3 tablespoons unsalted butter
fresh herb, for garnish

Steps:

  • Cut tenderloin in half crosswise; sprinkle both pieces evenly with 21/2 teaspoons pepper and salt.
  • Combine ¼ cup parsley, rosemary, and 3 tablespoons thyme; rub over beef.
  • Fold narrow end of tenderloin under to achieve a uniform thickness.
  • Wrap beef around tenderloin pieces, and secure at 1" intervals with heavy string.
  • Heat 12" nonstick skillet over medium-high heat; add beef in 2 batches.
  • Cook 8 to 10 minutes, turning often to brown all sides.
  • Remove beef from pan, reserving 2 tablespoons drippings in skillet.
  • Place beef on rack in large roasting pan.
  • Bake at 400 degrees for 40 to 50 minutes or until meat thermometer inserted into thickest part of tenderloin registers 140 degrees (rare) to 160 degrees (medium) or to desired degree of doneness.
  • Remove tenderloin to a serving platter, cover with aluminum foil; let stand 10 minutes before slicing. Remove string.
  • Meanwhile, heat reserved pan drippings in same skillet over medium-high heat; add shallots, mushrooms, and remaining tablespoon of thyme.
  • Cook 3 minutes; add Madeira, stirring to loosen particles from bottom of pan.
  • Add beef broth and consommé, bring to a boil.
  • Remove from heat; add remaining ½ teaspoon pepper, remaining ¼ cup parsley, and butter, whisking until butter melts.
  • Slice tenderloin into 1/2"-thick slices; arrange on serving platter. Garnish, if desired. Serve with Madeira sauce.

Nutrition Facts : Calories 1078.8, Fat 75.7, SaturatedFat 29.6, Cholesterol 271.3, Sodium 1225.2, Carbohydrate 34.8, Fiber 18.1, Sugar 0.9, Protein 68

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