Saturday, December 27, 2008

Bacon Wrapped Tenderloin

This was the main dish for our Christmas dinner.

Bacon Wrapped Tenderloin
Courtesy of John

1/2 pound beef tenderloin (we didn't need much - you might need more)
4 slices of bacon
2 springs of rosemary
2 tablespoons of extra virgin olive oil
garlic powder

Season the meat with salt, pepper, and garlic powder to taste. Heat the olive oil in a small frying pan, and sear the meat for a minute or so on each side. Set on a plate. Place one sprig of rosemary on the top of the meat, and lay out the bacon. (check top picture) Wrap the tenderloin in the bacon, and place second sprig of rosemary on the bottom side of the tenderloin. You can secure the bacon with toothpicks for the next step. Sear the meat again one minute on each side to get the bacon browning. Place in the oven on 425 degrees until the center reaches 130 degrees. (This is medium)

Slice and enjoy!

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