Bacon Herb Crusted Beef Tenderloin Roast
A showstopping beef tenderloin roast coated with fresh herbs and draped with crispy bacon. The aromatic blend of parsley, oregano, and rosemary creates a flavorful crust while the bacon adds richness and helps keep the meat moist during roasting. Perfect for special occasions and holiday dinners, this elegant main course delivers restaurant-quality results at home. The herb mixture can be prepared ahead, and the bacon provides natural basting as it renders. Serve with roasted vegetables and red wine for an impressive meal that's surprisingly straightforward to execute.
Ingredients
Instructions
- 1
Heat oven to 425°F
- 2
Rub beef roast with salt and pepper
- 3
Mix parsley, oregano, rosemary, garlic and oil in medium bowl
- 4
Press herb mixture onto top and sides of beef
- 5
Place beef on rack in shallow roasting pan
- 6
Place bacon slices over top of beef, tucking ends under bottom
- 7
Insert meat thermometer so tip is in thickest part of beef
- 8
Bake uncovered 35 to 50 minutes or until thermometer reads 140°F for medium-rare or 155°F for medium doneness
- 9
Remove beef from oven, cover with foil and let stand about 15 minutes until temperature rises 5°
Tips
Let the tenderloin come to room temperature for 30 minutes before cooking for more even results.
Use a meat thermometer for accuracy since cooking times can vary based on roast thickness.
Save the herb-bacon drippings from the pan to make a quick pan sauce with wine or stock.
Good to Know
Refrigerate cooked beef up to 3 days wrapped tightly in foil.
Apply herb mixture up to 4 hours ahead and refrigerate covered.
Slice against the grain and serve immediately while warm.
Common Mistakes
Use a meat thermometer to avoid overcooking this expensive cut
Let meat rest after cooking to avoid losing juices when sliced
Substitutions
FAQ
Can I use dried herbs instead of fresh?
Yes, use 1/3 the amount of dried herbs. Mix with oil to form a paste before applying to the beef for better adhesion.
What if I don't have a meat thermometer?
Cook for about 20 minutes per pound, but a thermometer is highly recommended for this expensive cut to ensure perfect doneness.
How long will leftover beef keep?
Properly stored in the refrigerator, cooked beef tenderloin will keep for 3-4 days wrapped tightly in foil or plastic wrap.