BACON WRAPPED STUFFED BEEF TENDERLOIN RECIPES
BACON-WRAPPED BEEF TENDERLOIN WITH HERB STUFFING RECIPE ...
Provided by EPICURIOUS.COM
Yield Makes 10 servings
Number Of Ingredients 7
Steps:
- 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 inserted into center of each registers 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.
BACON WRAPPED BEEF TENDERLOIN RECIPE | SIDECHEF
When it comes to beef, tenderloin is the finest meat you can buy. This muscle gets less work which means that it’s guaranteed to always be tender, but beef Tenderloin has very little fat content and so the bacon fat keeps it juicy. Bacon makes everything better!
Provided by How to BBQ Right
Categories Paleo Protein Packed Whole30 Barbecue Dairy-Free Shellfish-Free Spicy Full Meal Weekend Project Gluten-Free Egg-Free Soy-Free Memorial Day Entertaining Summer 4th of July Labor Day Fish-Free Peanut-Free Tree Nut-Free Grain-Free Sugar-Free Tomato-Free
Total Time 8100S
Yield 12
Number Of Ingredients 5
Steps:
- Remove Whole Beef Tenderloin (3 pound) from packaging and use your hands to separate the chain meat on the side. Once separated down the side, use a knife and remove the chain. Cut off the tail end to create an even size roast. Remove the silver skin and any excess fat by making thin cuts along the length of the tenderloin.
- Fire up your smoker and bring the temp to 275 degrees F (140 degrees C).
- Season the outside of the tenderloin with Killer Hogs The A.P. Rub (to taste) and Killer Hogs Steak & Chop Rub (to taste).
- Wrap the outside with slices of Bacon (12 ounce).
- Lightly season the bacon with Killer Hogs Hot BBQ Rub (to taste).
- Place the beef tenderloin on the cooking grate and cook for 1 1/2 to 2 hours, or until internal temperature reaches 125 degrees F (50 degrees C).
- Remove the tenderloin from the smoker and rest it for 15 minutes.
- Carve tenderloin into slices.
Nutrition Facts : Calories 23 calories, ProteinContent 2.4 g, FatContent 1.5 g, SodiumContent 21.9 mg, SaturatedFatContent 0.5 g, TransFatContent 0.0 g, CholesterolContent 7.3 mg, SugarContent 0.0 g, UnsaturatedFatContent 0.8 g
More about "bacon wrapped stuffed beef tenderloin recipes"
BACON-WRAPPED BEEF TENDERLOIN | BETTER HOMES & GARDENS
Our Bacon-Wrapped Beef Tenderloin recipe is just one more example that everything tastes better with bacon! Top each serving of this holiday beef recipe with a spoonful of creamy chive sauce for a rich and decadent entree.
From bhg.com
Reviews 4.4
Calories 607 calories per serving
From bhg.com
Reviews 4.4
Calories 607 calories per serving
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BACON WRAPPED BEEF TENDERLOIN RECIPE | SIDECHEF
When it comes to beef, tenderloin is the finest meat you can buy. This muscle gets less work which means that it’s guaranteed to always be tender, but beef Tenderloin has very little fat content and so the bacon fat keeps it juicy. Bacon makes everything better!
From sidechef.com
Reviews 4
Total Time 8100S
Category Paleo, Protein Packed, Whole30, Barbecue, Dairy-Free, Shellfish-Free, Spicy, Full Meal, Weekend Project, Gluten-Free, Egg-Free, Soy-Free, Memorial Day, Entertaining, Summer, 4th of July, Labor Day, Fish-Free, Peanut-Free, Tree Nut-Free, Grain-Free, Sugar-Free, Tomato-Free
Cuisine American
Calories 23 calories per serving
From sidechef.com
Reviews 4
Total Time 8100S
Category Paleo, Protein Packed, Whole30, Barbecue, Dairy-Free, Shellfish-Free, Spicy, Full Meal, Weekend Project, Gluten-Free, Egg-Free, Soy-Free, Memorial Day, Entertaining, Summer, 4th of July, Labor Day, Fish-Free, Peanut-Free, Tree Nut-Free, Grain-Free, Sugar-Free, Tomato-Free
Cuisine American
Calories 23 calories per serving
- Carve tenderloin into slices.
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BACON-WRAPPED BEEF TENDERLOIN WITH MADEIRA RECIPE - FOOD.COM
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.
From food.com
Reviews 5.0
Total Time 1 hours 35 minutes
Calories 1078.8 per serving
From food.com
Reviews 5.0
Total Time 1 hours 35 minutes
Calories 1078.8 per serving
- Slice tenderloin into 1/2”-thick slices; arrange on serving platter. Garnish, if desired. Serve with Madeira sauce.
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GUY'S BACON WRAPPED BEEF TENDERLOIN RECIPE BY DEBORRAH ...
From m.cookeatshare.com
Reviews 4
Total Time 120 minutes
Cuisine American
Calories 806 per serving
Reviews 4
Total Time 120 minutes
Cuisine American
Calories 806 per serving
- For the tenderloin: Begin by placing a large sheet of plastic wrap on a clean bench top (use 2 overlapping sheets if you have to). In the center of the plastic, lay the bacon slices vertically, slightly overlapping one another, working from left to right. Sprinkle the tenderloin with the salt and pepper. Place the beef tenderloin horizontally across the strips of bacon (along the bottom of the rectangle of bacon). Roll up the plastic and bacon around the beef so it is wrapped tightly and evenly. Twist the ends of plastic to tighten and form the meat into an even log shape. Place in the refrigerator to firm up for 1 hour so the bacon sticks to the beef and the roast retains its nice even shape. Preheat the oven to 375 degrees F. Set a large cast-iron pan (or roaster) over high heat and coat lightly with canola oil. Remove the beef from the fridge and discard the plastic. Place the roast seam-side down in the pan and brown on all four sides, 4 to 5 minutes per side. When completely browned, place the whole pan in the oven and roast for about 30 minutes (an instant-read thermometer should register 135 degrees F for medium-rare). When done, remove from the oven and transfer the roast to a platter to rest before slicing into 1/2-inch-thick slices. For the peppercorn sauce: Set the pan used for the beef over medium heat. Discard all but 2 to 3 tablespoons of fat from the pan, and then add the garlic and shallots. Season with some salt and saute until caramelized, 2 to 3 minutes. Then add the green peppercorns. Mix well, and then remove the pan from the heat and carefully add the whiskey (you can flambe if you like here by igniting the alcohol in the pan). Return the pan to the heat and cook down until just about all the liquid has reduced before adding the beef stock and heavy cream. Bring to a simmer and cook to allow flavors to meld, 2 to 3 minutes. Remove from the heat and add the cold butter cubes, swirling as they dissolve. Taste and, if needed, season with more salt. Serve with the slices of bacon wrapped tenderloin.
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ROASTED BEEF TENDERLOIN WRAPPED IN BACON RECIPE | EPICURIOUS
The roast can be prepped one day ahead. What to drink: A robust, medium- to full-bodied red, such as an Italian Barbera. Susan Simon also recommends a Carlo Hauner 1998 Rosso Antonello (made with Sangiovese and Nero d'Avolo grapes); it's produced on the Italian island of Salina.
From epicurious.com
Reviews 3.0
From epicurious.com
Reviews 3.0
- Transfer tenderloin to cutting board. Reserve pan drippings for Broccoli Pancotto , if desired. Using large sharp knife, cut tenderloin through bacon and rosemary into 1/2-inch-thick slices and serve.
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I love blue cheese, so I combined it with toasted almonds, red onion, herbs and spices to create a savory filling for pork. If you like, add even more zip with red pepper flakes.
From tasteofhome.com
Total Time 55 minutes
Category Dinner
Calories per serving
From tasteofhome.com
Total Time 55 minutes
Category Dinner
Calories per serving
- Make a lengthwise slit through the center of each tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic., In a small bowl, combine the blue cheese, almonds, onion, rosemary, garlic and pepper flakes if desired. Divide among tenderloins. Close tenderloins and sprinkle with salt and pepper. Wrap each with two bacon strips; secure with toothpicks., In a large skillet, brown pork on all sides in batches until bacon is almost crisp. Place on a rack in a shallow roasting pan., Bake, uncovered, at 425° for 8-12 minutes or until a thermometer inserted in pork reads 145°. , Let stand for 5 minutes. Discard toothpicks before slicing.
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BACON WRAPPED TENDERLOIN WITH SAGE AND LEMON RECIPE ...
This is a combination of several pork recipes. The lemon/lime juice makes it absolutely divine, and the apples and bacon complements the tenderloin beautifully. Serve with wild rice, corn, or zucchini patties.
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Reviews 4.1
Total Time 55 minutes
Category Meat and Poultry, Pork, Pork Tenderloin Recipes
Calories 394 calories per serving
From allrecipes.com
Reviews 4.1
Total Time 55 minutes
Category Meat and Poultry, Pork, Pork Tenderloin Recipes
Calories 394 calories per serving
- Cook pork in the preheated oven until apples are tender and pork is slightly pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
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CRAB-STUFFED BEEF TENDERLOIN RECIPE: HOW TO MAKE IT
Here's a deliciously different way to serve surf and turf. It's an elegant entree that often appears on my Christmas dinner table.
From tasteofhome.com
Reviews 5
Total Time 01 hours 10 minutes
Category Dinner
Calories per serving
From tasteofhome.com
Reviews 5
Total Time 01 hours 10 minutes
Category Dinner
Calories per serving
- In a large skillet, cook bacon over medium heat until cooked but not crisp. Remove to paper towels to drain., Make a lengthwise slit down the center of tenderloin to within 1/2 in. of bottom. Open meat so it lies flat. Mound crab over the center. Close tenderloin; tie at 2-in. intervals with kitchen string., Place on a rack in a shallow roasting pan. Wrap bacon around meat. Combine 1/2 cup water, wine or broth and lemon juice; pour over beef. , Bake, uncovered, at 425° for 45-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove meat to a serving platter. Cover and let stand for 10 minutes. , Pour pan drippings and loosened brown bits into a saucepan. Skim fat. Stir in the onion, butter, steak sauce, soy sauce, browning sauce if desired, sugar and remaining water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in parsley. Slice tenderloin; serve with sauce.
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BACON ‘N CHEESE STUFFED BEEF TENDERLOIN - THE COOKING MOM
Dec 14, 2019 · 1 (10 to 12 inch) center cut beef tenderloin 1 cup crumbled bleu cheese 8 to 12 strips bacon, cooked and crumbled 2 to 3 tablespoons olive oil Salt or garlic salt Fresh ground black pepper. Directions: Preheat oven to 425 degrees. Make a cut down the center of the beef to make a pocket. Do not cut all the way through.
From thecookingmom.com
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BACON-WRAPPED BEEF TENDERLOIN RECIPE - TODAY.COM
Apr 28, 2019 · 1. Preheat the oven to 325°F. 2. Brush the tenderloin all over with olive oil and season with salt and pepper. If using a whole tenderloin, tuck the small ends of the tenderloin under each side ...
From today.com
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BACON-WRAPPED BEEF TENDERLOIN ROAST | WILLIAMS SONOMA
Dec 20, 2013 · Directions: Lay 2 overlapping sheets of plastic wrap, measuring a few inches longer than the beef tenderloin, on a work surface. Season the beef with salt and pepper. Place the roast in the center of the plastic wrap and wrap a bacon slice around one end of the roast.
From williams-sonoma.com
From williams-sonoma.com
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ROASTED BACON WRAPPED BEEF TENDERLOIN RECIPE | TRAEGER GRILLS
Remove tenderloin from grill and increase grill temperature to 450 degrees F (500 degrees F if using a WiFIRE enabled grill). After 10 minutes, return tenderloin to grill and sear for 5 minutes. Check the internal temperature again, the finished temperature is 135 degrees F.
From traeger.com
From traeger.com
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BACON-WRAPPED BEEF TENDERLOIN ROAST | WILLIAMS SONOMA
Dec 20, 2013 · Directions: Lay 2 overlapping sheets of plastic wrap, measuring a few inches longer than the beef tenderloin, on a work surface. Season the beef with salt and pepper. Place the roast in the center of the plastic wrap and wrap a bacon slice around one end of the roast. Continue to wrap the roast with the remaining bacon slices, slightly ...
From williams-sonoma.com
From williams-sonoma.com
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BACON-WRAPPED BEEF TENDERLOIN RECIPE - TODAY.COM
Apr 28, 2019 · Preparation. For the roast: 1. Preheat the oven to 325°F. 2. Brush the tenderloin all over with olive oil and season with salt and pepper. If using a whole tenderloin, tuck the small ends of the ...
From today.com
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MUSHROOM AND BACON STUFFED BEEF TENDERLOIN - MY FOOD AND ...
1. Pour 1 cup dressing over meat in shallow dish. Refrigerate 1 hour to marinate, turning after 30 min. 2. Meanwhile, cook and stir mushrooms in remaining dressing in large skillet on medium-high heat 5 min. or until tender. Add stuffing mix and water; mix well. Remove from heat; stir in cheese and bacon. 3.
From myfoodandfamily.com
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BEEF TENDERLOIN IN BACON - RECIPES | COOKS.COM
Cut tenderloin lengthwise to within 1/2" of bottom. Place lobster tails in boiling salted water to cover; ... to end in beef cut. Combine melted butter and ... 30 minutes. Place bacon on top of beef and ... until ready to roast.
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From cooks.com
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BOUDIN STUFFED TENDERLOIN WITH CREOLE SAUCE - MANDA FINE ...
Lay the sliced bacon in a row (side-by-side) the length of the tenderloin. Lay the cut tenderloin over the sliced bacon. (When you close the tenderloin, the bacon will already be under the tenderloin and easier to wrap.) 5. Break the cheese into pieces and fill the open tenderloin with cheese and loose boudin. 6
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BACON-WRAPPED BEEF FILETS RECIPE - RECIPES100.COM
Nov 28, 2016 Bacon-wrapped pork tenderloin stuffed with apples, onions, and herbs! ... Open it like a book and then pound it with a meat tenderizer or a ... Similar recipes like Bacon-Wrapped Stuffed Pork Tenderloin
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CROCK-POT BACON WRAPPED BEEF TENDERLOIN BALSAMIC GLAZE
Dec 10, 2012 · Place the beef tenderloin in a 5-6 quart Crock-Pot and pour the pan drippings over the top. Place the sliced onion, garlic cloves, and rosemary sprigs around it. Insert an oven-safe meat thermometer in the thickest part of the whole tenderloin, then cover and turn the Crock-Pot on low. A crock-pot beef tenderloin will be perfectly medium-rare when the temperature reaches 130 degrees F—2-4 ...
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