Beef, Bacon Wrapped Recipe

Trim and tie

Trim excess fat and silver skin from the beef roast. If the roast is irregular, tie it with kitchen twine at 2-inch intervals to create an even cylinder for easier, even wrapping and roasting.

Lay 6 bacon slices slightly overlapping on a clean work surface, oriented perpendicular to the length of the beef. Place half the beef on top and roll to wrap, then repeat with the remaining 6 bacon slices and remaining half of the beef if using two pieces; or wrap the entire beef by overlapping bacon slices lengthwise so the seam is on the bottom.

Secure the bacon to the beef with kitchen twine every 1.5–2 inches. Tuck the ends of the bacon under the roast or secure with toothpicks if needed.

Make the marinade

In a small bowl combine olive oil, soy sauce, Dijon mustard, minced garlic, chopped rosemary, thyme, black pepper, kosher salt and brown sugar (if using). Whisk until smooth.

Brush or rub about two-thirds of the marinade evenly over the bacon-wrapped roast, turning to coat all sides. Reserve the remaining marinade for basting during roasting and for finishing the pan sauce.

Allow the coated roast to rest at room temperature for 30 minutes (max 1 hour) to let flavors meld and the roast come closer to ambient temperature, which promotes even cooking. If you prefer, refrigerate up to 2 hours uncovered to dry the bacon surface (bring back to room temp 30 minutes before roasting).

Preheat and sear (optional)

Preheat oven to 200°C (400°F). Heat a large ovenproof skillet or frying pan over medium-high heat until hot. Add 1 tablespoon of olive oil and sear the bacon-wrapped roast on all sides (about 1–2 minutes per side) until bacon is lightly browned. This step renders some bacon fat and gives color but is optional if you prefer to roast from cold.

Roast

Place the seared roast (or the roast directly if not searing) on a rack set inside a roasting pan or on the ovenproof skillet. Insert a probe thermometer into the thickest part of the meat. Roast in the preheated oven until the internal temperature reaches 50–52°C (122–126°F) for rare, 55–58°C (131–136°F) for medium-rare, or 60–63°C (140–145°F) for medium. Expect about 20–30 minutes per 500 g as a rough guide; for a 1.2 kg roast, plan ~30–40 minutes for medium-rare, but rely on the thermometer for accuracy. Halfway through roasting, brush with remaining marinade to glaze the bacon.

If you like a crisper bacon exterior, switch the oven to broil/grill for the last 2–4 minutes, watching closely to avoid burning.

Rest

Remove the roast from the oven when it reaches your target temperature, transfer to a cutting board, tent loosely with foil and rest for 10–15 minutes. During resting the internal temperature will increase by ~3–5°C and juices will redistribute.

Pan sauce (optional)

While the roast rests, place the roasting pan or skillet over medium heat. Add butter to the pan drippings and scrape up browned bits. Add red wine and reduce by half, then add stock and simmer until slightly reduced to a sauce consistency (2–4 minutes). Stir in any reserved marinade (small amount) off heat, taste and adjust seasoning with salt and pepper. Strain if desired.

Slice and serve

Remove kitchen twine and slice the roast into 1/2-inch to 3/4-inch thick medallions. Arrange on a platter and spoon pan sauce over slices or serve sauce on the side. Garnish with extra chopped rosemary or thyme if desired.