Bacon- and Herb-Crusted Beef Tenderloin

Every bite of beef is moist, tender and rich in herb flavors. Fresh herbs and a bacon wrap are the secrets for success.

  • Prep Time 20 min
  • Total Time 1 hr 25 min
  • Servings 6

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°.

Expert Tips

Use thin or regular slices of bacon instead of the thick-sliced variety so the bacon cooks in the time the roast cooks.

The roast can be coated with the herb mixture and covered with the bacon several hours ahead of time; cover and refrigerate. Add a few extra minutes to the baking time.

Garnish the roast with fresh herbs and crab apples.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
290
(
Calories from Fat
140),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
5g,
5%
Trans Fat
0g
0%
),
Cholesterol
75mg
75%;
Sodium
230mg
230%;
Total Carbohydrate
1g
1%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
38g
38%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
4%;
Calcium
2%;
Iron
20%;
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 5 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
0
*Percent Daily Values are based on a 2,000 calorie diet.