Bacon- and Herb-Crusted Beef Tenderloin

 

1

beef tenderloin roast (2 lb)

Salt and pepper, if desired

1/4

cup chopped fresh parsley

1/4

cup chopped fresh oregano leaves

2

teaspoons chopped fresh rosemary leaves

1

clove garlic, crushed

2

teaspoons vegetable oil

6

slices bacon

• 1 Heat oven to 425°F. Rub beef roast with salt and pepper. In medium bowl, mix parsley, oregano, rosemary, garlic and oil. Press mixture onto top and sides of beef.
• 2 Place beef on rack in shallow roasting pan. Place bacon slices over top of beef, tucking ends under bottom. Insert meat thermometer so tip is in thickest part of beef.
• 3 Bake uncovered 35 to 50 minutes or until thermometer reads 140°F for medium-rare or 155°F for medium doneness. Remove beef from oven, cover with foil and let stand about 15 minutes until temperature rises 5°.