Food
Bacon Wrapped Beef Tenderloin with Henry Bain Sauce

Bacon Wrapped Beef Tenderloin with Henry Bain Sauce
Makes: 8 servings

Ingredients:

  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 1½ tablespoons finely minced garlic
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 (4-pound) center-cut beef tenderloin, trimmed of fat
  • 1 pound sliced bacon
  • Henry Bain Sauce (recipe follows)

Directions:

  • Preheat the oven to 400°F.
  • In a small bowl, combine the rosemary, thyme, garlic, salt, and pepper.
  • Sprinkle the herb mixture evenly over the tenderloin and rub it in with your fingers.
  • On a clean work surface, place the bacon slices lengthwise side by side, overlapping them slightly.
  • Use enough slices so the width of the bacon layer is about 2 inches shorter than the length of the tenderloin.
  • Place the tenderloin perpendicular to the bacon in the center of the slices.
  • Fold the ends of the bacon over the tenderloin, then roll the tenderloin toward you so the ends of the bacon are on the bottom of the tenderloin.
  • Stretch the bacon slices if necessary to fit around the tenderloin.
  • Heat a baking pan in the oven for 5 minutes.
  • Remove the pan from the oven and carefully place the meat, bacon-ends down, in the hot pan.
  • Roast, uncovered, for 50 to 60 minutes, until an instant-read thermometer inserted into the thickest part of the tenderloin registers 135°F for medium rare.
  • Remove the meat from the oven, cover it with aluminum foil, and let it rest for 15 minutes.
  • The temperature of the meat should rise to 145°F while it rests.
  • Cut the meat into ½-inch-thick slices and transfer to a serving platter.
  • Serve with the Henry Bain Sauce on the side.

Recipes are from the The Bourbon Country Cookbook and That’s Entertaining by Tim Laird, America’s CEO – Chief Entertaining Officer, both available on Amazon and in local bookstores.

Instagram, Twitter, Facebook: @timlairdcheers

Reprinted with permission from The Bourbon Country Cookbook by David Danielson and Tim Laird, Agate Surrey, 2018.