Beef tenderloin is known for its tenderness and rich flavor, but when wrapped in bacon, it becomes a show-stopping dish perfect for any special occasion. The smoky bacon not only enhances the flavor of the beef but also keeps it juicy and delicious. Creating a bacon-wrapped beef tenderloin is a simple yet impressive way to elevate your main dish.

To get started, you’ll need beef tenderloin medallions, bacon, and a few simple seasonings like garlic powder and rosemary. Wrap each medallion with a strip of bacon, secure it with a toothpick, and sear it to perfection. After a quick stint in the oven, your tenderloin will be ready to enjoy.
This dish is not only bursting with flavor but also fits well with low-carb dietary needs. Pair it with sides like roasted Brussels sprouts or creamed spinach for a complete meal. Whether it's a festive dinner or a special occasion at home, bacon-wrapped beef tenderloin is sure to impress.
Table of Contents
Choosing Quality Ingredients
When cooking a Bacon-Wrapped Beef Tenderloin, the right ingredients make all the difference. It's important to choose a quality beef tenderloin and bacon that will enhance the flavors. Various herbs and seasonings can also bring out the richness of the dish.
Selecting the Right Beef Tenderloin
To start, choose a good beef tenderloin. This cut is known for its tenderness and flavor. Look for cuts with even marbling; this helps in keeping the meat juicy during cooking. The center-cut tenderloin is often a great choice. It's uniform in size, making it easier to cook evenly.
Make sure the tenderloin is a bright red color, which indicates freshness. Also, check that it has a firm texture. Avoid any that looks dull or has a strong smell.
Types of Bacon for Wrapping
Bacon adds a delicious smoky flavor to the tenderloin. It's best to use thin-cut bacon for this recipe. Thin slices wrap around the beef more easily and crisp up better when cooked.
Although any bacon can work, applewood smoked bacon is a popular choice for its rich taste. You can try different varieties to find what suits your preference.
Additional Ingredients and Flavorings
In addition to beef and bacon, other ingredients enhance the dish. Kosher salt and black pepper are essential for seasoning. Add some garlic powder for an extra kick.
Dried rosemary or freshly chopped rosemary provides a lovely aroma and depth. You may also like to use thyme, which complements the beef and bacon. Olive oil is useful when searing the beef before baking, adding a rich texture.
For an optional garnish, use fresh parsley for a pop of color and freshness. These additional ingredients work together to elevate the tenderloin, making it more flavorful and aromatic.
Preparation Basics
Making bacon-wrapped beef tenderloin involves several steps like cleaning and trimming the meat, wrapping it with bacon, securing the roast, and preparing the baking sheet. These steps are key to ensuring your dish is delicious and cooked to perfection.
Cleaning and Trimming the Tenderloin
Start with fresh, good-quality beef tenderloin. Use a sharp knife to trim away any silver skin or excess fat. This helps the tenderloin cook evenly and improves its texture.
Pat the beef dry with paper towels. This allows the seasonings to stick better and promotes a good sear. Always wash your hands and surfaces before and after handling raw meat to maintain hygiene.
Wrapping with Bacon
Choose thin-cut bacon for easier wrapping and better crispiness. Lay two strips slightly overlapping and place the beef medallion at one end. Roll it tightly to encase the beef.
Use a toothpick to secure the bacon around the beef. Make sure the bacon is snug, as this helps the flavors blend well with the tenderloin. Season with salt, pepper, and garlic powder for added taste.
Tying and Securing the Roast
Kitchen twine can be used if you're preparing a larger roast instead of individual medallions. Tie the strings tightly, spacing them about every 1-2 inches to hold the bacon in place.
Ensure the roast is firm but not overly tight. This setup helps it cook evenly and makes sure that every bite is flavorful.
Prepping the Baking Sheet
Line your baking sheet with aluminum foil or parchment paper to prevent sticking and make cleaning easier. Place a wire rack on top of the sheet for better air circulation.
This helps the bacon crisp up nicely as the tenderloin cooks. Brush a little olive oil on the rack to prevent any sticking, and keep your dish tasty and well-presentation ready.
Cooking Techniques
To make a delicious bacon-wrapped beef tenderloin, it's important to use the right cooking techniques. Searing enhances flavor, while roasting ensures the meat reaches the perfect internal temperature for your preference.
Searing for Flavor
Searing the beef locks in the juices and creates a tasty crust. Start by heating olive oil in a large, oven-safe skillet over medium-high heat. Once the skillet is hot, add the bacon-wrapped medallions.
Cook each medallion for 2-3 minutes on each side. The goal is to brown the beef and crisp the bacon without fully cooking the meat. This step enhances the beef's flavor and ensures it remains juicy after oven roasting.
Searing is a quick process, so pay attention and avoid burning the bacon. Use tongs to handle the meat carefully.
Roasting to Perfection
After searing, it's time to roast the beef in the oven. Transfer the skillet to a preheated oven set to 375°F (190°C). For medium-rare, aim for an internal temperature of 135°F (57°C). For medium, target 145°F (63°C).
Use a meat thermometer to monitor the internal temperature accurately. This stage usually takes 10-15 minutes, depending on the beef's thickness and your oven's specifics.
Once done, let the beef rest for 5 minutes. Resting allows the juices to redistribute, ensuring the tenderloin is juicy and flavorful when served. Remove toothpicks before plating and garnish with parsley if desired.
Determining Doneness

Getting the perfect doneness for your bacon-wrapped beef tenderloin is key to a satisfying dish. You will know it's ready by checking the internal temperature or looking for visual signs.
Using a Meat Thermometer
An instant-read thermometer is your best friend here. Insert it into the thickest part of the beef, avoiding contact with bacon or toothpicks. This will give you an accurate reading of the beef's internal temperature.
For medium-rare, aim for around 135°F (57°C). If you prefer medium, go for 145°F (63°C), and for medium well, 160°F (71°C). Cooking might take around 10-15 minutes in the oven, depending on your cut size and oven type.
Visual Cues and Timing
While a thermometer is recommended, you can also use visual cues. Look for the bacon to become crispy and the beef to have a nice brown crust from searing. This indicates it's close to medium-rare or medium.
A rough guideline is 20 minutes per pound in a 375°F (190°C) oven. Keep an eye on the bacon's crispiness and medallions' color. Let the beef rest for about five minutes before serving to allow juices to settle, keeping it juicy.
Complementary Sauces and Sides

Creating a memorable meal with bacon-wrapped beef tenderloin involves picking the perfect sauces and side dishes. Rich, flavorful sauces enhance the meat, while well-chosen vegetables and starches complete the dish.
Preparing a Signature Sauce
Consider a peppercorn sauce. It's a great match with beef tenderloin. Use crushed peppercorns, beef stock, and a splash of cream to bring out a spicy yet creamy flavor. For a richer option, try a red wine sauce. Begin by reducing red wine with beef stock, adding a bit of butter for smoothness and a touch of Worcestershire sauce for depth. Horseradish sauce adds a tangy kick. Combine horseradish with sour cream, a pinch of salt, and lemon juice to taste.
Simple sauces can also impress. A buttery garlic sauce enhances the beef's natural taste. Melt butter with minced garlic, mix well, and drizzle over the tenderloin for a savory touch.
Selecting Vegetables and Starches
Side dishes should balance the dish. Roasted asparagus with a drizzle of olive oil and a sprinkle of salt brings freshness. Green beans almondine adds a crunchy texture. Sauté green beans with almonds in butter for a nutty flavor. Glazed carrots bring sweetness. Toss sliced carrots in honey and bake until tender.
For starches, try creamy mashed potatoes. Their smoothness pairs well with rich beef. Roasted potatoes work if you prefer crispy textures. Toss them in olive oil and season with herbs before roasting. To stay low-carb, mashed cauliflower is an excellent choice. It’s light and lets the beef flavors shine.
RECIPE: Bacon-Wrapped Beef Tenderloin
Ingredients
- 1.5 pounds beef tenderloin, cut into 1.5-inch thick medallions
- 8-10 slices of bacon
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary or 1 tablespoon fresh rosemary, chopped
- 2 tablespoons olive oil
- Fresh parsley, chopped (optional)
- Toothpicks
Instructions
1. Preheat Oven
Set your oven to 375°F (190°C).
2. Prepare the Beef
Cut the tenderloin into medallions. Season with salt, pepper, garlic powder, and rosemary.
3. Wrap with Bacon
Wrap each medallion in bacon and secure with a toothpick.
4. Sear the Beef
Heat olive oil in an oven-safe skillet on medium-high. Sear medallions for 2-3 minutes per side until bacon is crispy.
5. Transfer to Oven
Move the skillet to the oven. Cook until the beef reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium. Use a meat thermometer. This takes 10-15 minutes.
6. Rest the Beef
Remove from oven; let rest for 5 minutes.
7. Serve
Remove toothpicks. Garnish with parsley, if you like. Enjoy with a pat of garlic butter for added flavor.
Nutritional Benefits
- High Protein: Beef tenderloin supports muscle health.
- Rich in B12 and Iron: Boosts energy and blood health.
- Keto-Friendly: Low-carb and high in healthy fats.
Pair with sides like roasted Brussels sprouts or mashed cauliflower.
Frequently Asked Questions
When making bacon-wrapped beef tenderloin, knowing the right cuts and cooking methods is important. It also helps to have tips on securing bacon, cooking times, and side dishes.
What's the difference between filet mignon and beef tenderloin when both are bacon-wrapped?
Filet mignon is a small, tender piece cut from the larger beef tenderloin. When wrapped in bacon, the difference lies mostly in size and presentation. Both are tender and flavorful.
How thick should I cut the beef medallions?
Cut medallions to about 1.5 inches thick. This size ensures even cooking and a juicy interior.
How do I secure the bacon around the beef?
Use toothpicks to hold the bacon in place. Wrap a slice around each medallion and insert a toothpick through the overlapping ends.
How does wrapping beef tenderloin in bacon affect the cooking time and temperature in a slow cooker?
In a slow cooker, the bacon helps keep the beef moist but may not get crispy. Cook on low for about 6-8 hours or until the internal temperature reaches your liking.
What is the best method for cooking bacon-wrapped beef tenderloin on a grill?
Grill at medium heat, about 5-6 minutes per side. Use indirect heat to prevent burning and ensure even cooking.
How long should bacon-wrapped beef tenderloin be cooked in an oven, and at what temperature?
Cook in a preheated oven at 375°F (190°C) for about 10-15 minutes for medium-rare. Use a meat thermometer to check doneness.
Can bacon-wrapped beef tenderloin be cooked in an air fryer, and if so, how?
Yes, set the air fryer to 375°F. Cook for about 12-15 minutes, turning halfway, until the bacon is crispy and the beef is done to your liking.
How do I know when the beef is done?
Use a meat thermometer. For medium-rare, aim for 135°F, and for medium, aim for 145°F.
Should I let the beef rest after cooking?
Yes, let it rest for about 5 minutes. This keeps the juices inside and enhances the flavor.
Can I use a different type of oil for searing?
Olive oil works well, but you can use canola or avocado oil, which can handle high heat.
What should I do if the bacon isn't crispy enough?
Sear the bacon-wrapped beef in a hot pan before or after baking to crisp it up.
How do I make a garlic butter topping?
Mix softened butter with minced garlic and a pinch of salt. Spread a small amount over each cooked medallion.
What are some good low-carb sides to serve with this dish?
Consider roasted Brussels sprouts, mashed cauliflower, or sautéed green beans with almonds.
How do I store leftovers and reheat the beef without overcooking it?
Store the beef in an airtight container in the fridge. Then, reheat it at a low oven temperature or in a skillet. Make sure to cover it to avoid drying out.
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