Friday, December 3, 2010

Bacon and Herb Beef Tenderloin

I recently served this at a Christmas party and everyone loved it. I made a 7 pound roast, so needed more ingredients.
  • 1 4 lb beef tenderloin
  • 2 garlic cloves
  • 4-6 springs oregano
  • 6-8 basil leaves
  • Worcestershire sauce
  • Kosher salt
  • Pepper
  • 6-8 slices bacon, cut in half
Rub roast with Worcestershire sauce. Cut garlic cloves into several slivers, cut slits in roast with knife and insert. sprinkle with pepper and salt. Turn roast over and sprinkle with salt and pepper. Lay oregano and basil on top, drape bacon slices over roast. Tie with cord and place in rack in roasting pan. Cook at 450 degrees for 10 minutes (beware, it gets smoky here) when reduce heat and continue to cook until temperature in thickest part registers 125 (for rare) or 145 (for medium). Remove, tent with foil and let rest for 10-15 minutes before slicing

1 comment:

Lisa said...

Sounds great! When you reduced the temperature, what setting did you take the oven down to? Also, a out how long did you roast it before it was finished? We like our meat medium here, and I worry about undercooking it.