Beef, Bacon Wrapped Recipe

Trim and tie

Preheat oven to 400°F (200°C). Trim excess fat and silver skin from the beef tenderloins so they are evenly shaped. If necessary, tie the tenderloins every 1–1.5 inches with kitchen twine to hold a uniform shape for even cooking.

Season

Pat the beef dry with paper towels. Combine kosher salt, black pepper, garlic powder, and smoked paprika in a small bowl. Rub the mixture evenly over all surfaces of the beef.

Wrap with bacon

Lay 3–4 bacon slices slightly overlapping on a work surface to form a band long enough to wrap around the beef. Place the seasoned beef at one edge and roll to wrap bacon around the beef. Overlap ends and tuck them underneath. Repeat so beef is fully encased in bacon (use 3–4 slices per tenderloin, about 6 slices per pound). If desired, secure bacon with toothpicks or an additional piece of kitchen twine.

Sear

Heat an oven-safe skillet (preferably cast-iron) over medium-high heat. Add neutral oil and heat until shimmering. Carefully add the bacon-wrapped beef and sear on all sides until a deep brown crust forms, about 2–3 minutes per side. Use tongs to hold and sear the ends as well. Work quickly so bacon renders but does not burn.

Add aromatics

Reduce heat to medium, push the beef to one side of the pan and add butter, thyme sprigs, rosemary (if using), and smashed garlic. As butter melts, spoon it over the beef for 30–45 seconds to build flavor.

Roast to temperature

Transfer the skillet to the preheated oven. Roast until the internal temperature reaches desired doneness: 120°F (49°C) for rare, 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium. For 2 lb total tenderloins, expect 12–20 minutes depending on thickness and target temp—begin checking at 10 minutes with an instant-read thermometer.

Rest

Remove the skillet from the oven and transfer the beef to a cutting board. Tent loosely with foil and rest for 10 minutes. Carryover cooking will raise the internal temp a few degrees and allow juices to redistribute.

Make pan sauce

While beef rests, place the skillet back on medium heat. Add 1 tsp olive oil if pan is dry and sauté minced shallot in the pan drippings until translucent, about 1–2 minutes. Deglaze with red wine, scraping up browned bits, and reduce by half (3–5 minutes). Add beef stock and reduce until sauce coats the back of a spoon, about 5–7 minutes. Remove from heat and swirl in cold butter 1 tbsp at a time to emulsify. Season with salt and pepper to taste.

Strain (optional)

For a smoother sauce, strain through a fine mesh sieve into a small saucepan and keep warm until serving.

Remove any toothpicks and kitchen twine. Slice the beef into 1/2- to 3/4-inch medallions. Arrange on a warmed platter, spoon pan sauce over or serve on the side. Garnish with remaining thyme sprigs if desired.