Herb-Infused Bacon-Wrapped Tenderloin
Indulge in the ultimate steak experience with this Herb-Infused Bacon-Wrapped Tenderloin. This dish combines the rich, savory flavors of tender beef and crispy bacon, expertly infused with aromatic herbs and garlic. Inspired by culinary techniques from renowned chefs like Gordon Ramsay and Jamie Oliver, this recipe elevates a classic steak dinner into a gourmet feast. Perfect for special occasions or a delicious weeknight meal, this tenderloin is sure to impress family and friends. Get ready to savor every bite as you enjoy this mouthwatering steak wrapped in flavor!
4
Servings
600
Calories
7
Ingredients
Ingredients
Beef tenderloin
2 lbs (cut thick, 1.5 - 2 inches)
Bacon
1/4 lb (slices)
Butter
2 tablespoons (unsalted)
Fresh rosemary
2 sprigs (or 4 sprigs of fresh thyme)
Garlic
1 head (peeled and crushed)
Olive oil
2 tablespoons (extra virgin)
Red wine
1/2 cup (preferably a dry variety)
Instructions
1
Preheat your oven to 420 degrees F (215 degrees C).
2
Take each thick cut of beef tenderloin and carefully wrap a strip of bacon around the perimeter, securing it with toothpicks if necessary.
3
In a large oven-friendly skillet, heat the olive oil over medium-high heat until shimmering.
4
Once the oil is hot, add the bacon-wrapped steaks to the skillet, ensuring they sizzle upon contact. If they don't, continue to heat the oil before adding the steaks.
5
Sear each steak for 1 minute on each side to create a beautiful crust.
6
Add the fresh rosemary or thyme sprigs, crushed garlic, and butter to the skillet, allowing the flavors to meld.
7
Continue to cook the steaks, flipping and basting with the aromatic butter for an additional 1 minute on each side, totaling 3 minutes per side.
8
Transfer the skillet to the preheated oven and roast the steaks for 8 minutes for a perfect medium-rare doneness.
9
Once cooked, remove the skillet from the oven and allow the steaks to rest for 2 minutes on a cutting board.
10
Remove the herb sprigs and garlic from the skillet, leaving the flavorful cooking liquid.
11
Pour in the red wine and bring the mixture to a gentle boil over low heat, scraping any browned bits from the bottom.
12
Add the juices released from the resting steaks into the sauce, stirring until combined.
13
To serve, plate the steak and generously drizzle the red wine sauce over the top. Enjoy your culinary masterpiece!
Nutrition Information
40g
Fat
2.5g
Carbs
52.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The main protein is 2 lbs of beef tenderloin, cut into thick steaks of 1.5 to 2 inches.
What oven temperature is required?
The oven should be preheated to 420 degrees F (215 degrees C).
How many servings does this recipe yield?
This recipe is designed to serve 4 people.
How do I secure the bacon to the tenderloin?
Wrap a strip of bacon around the perimeter of each steak and secure it with toothpicks if necessary.
What kind of oil should I use for searing?
The recipe calls for 2 tablespoons of extra virgin olive oil.
How long should I sear the steaks initially?
Each steak should be seared for 1 minute on each side to create a crust before adding aromatics.
Which herbs are recommended for infusion?
You can use either 2 sprigs of fresh rosemary or 4 sprigs of fresh thyme.
How much garlic is used in the recipe?
One whole head of garlic, peeled and crushed, is used for flavoring the steaks.
What type of butter should be used?
The recipe specifies 2 tablespoons of unsalted butter.
What is the total searing and basting time on the stovetop?
The total time is 3 minutes per side: 1 minute for the initial sear and 2 minutes of basting with butter and herbs.
How long do the steaks roast in the oven?
The steaks should be roasted in the oven for 8 minutes.
What level of doneness does 8 minutes of roasting provide?
Roasting for 8 minutes results in a perfect medium-rare doneness.
How long should the meat rest after cooking?
The steaks should rest on a cutting board for 2 minutes before serving.
How do I make the red wine sauce?
Boil red wine in the skillet with the cooking liquid, scrape the browned bits, and stir in the juices from the resting steaks.
What kind of red wine is best for the sauce?
A dry variety of red wine is preferred for this recipe.
How many calories are in one serving?
Each serving contains approximately 600 calories.
What is the fat content per serving?
There are 40 grams of fat per serving.
Is this recipe low in carbohydrates?
Yes, it contains only 2.5 grams of carbohydrates per serving.
How much protein is provided per serving?
Each serving provides 52.5 grams of protein.
Which famous chefs inspired this recipe?
The recipe is inspired by culinary techniques from Gordon Ramsay and Jamie Oliver.
Should the garlic be left in the sauce?
No, the garlic and herb sprigs should be removed from the skillet before adding the red wine.
What do I do with the juices that leak out while resting?
Add those juices into the red wine sauce while it is simmering for extra flavor.
Can I use a different type of beef?
While tenderloin is specified for its tenderness, other thick-cut steaks could be used, though cooking times may vary.
What is the total number of ingredients needed?
The recipe requires 7 main ingredients.
How much bacon is required?
You will need 1/4 lb of bacon slices.
Do I need to peel the garlic?
Yes, the garlic should be peeled and crushed before being added to the skillet.
Is this dish suitable for special occasions?
Yes, it is described as a gourmet feast perfect for special occasions or impressive weeknight meals.
How do I finish the dish for serving?
Plate the steak and generously drizzle the red wine sauce over the top.
Does the recipe include fiber or sugar?
The recipe contains 0g of fiber and 0g of sugar according to the provided nutritional data.
What equipment is necessary for the transition from stove to oven?
You should use a large oven-friendly skillet to perform both the searing and the roasting.