Tender Bacon Wrapped Beef Tenderloin
We love making Bacon Wrapped Beef Tenderloin for the holidays because it’s perfect for feeding a large number of people and doesn’t require a lot of work. With just a little bit of preparation, a hot grill, and an instant-read meat thermometer, you’ll have a juicy cut of beef tenderloin that will make you do a little dance with each bite.
INGREDIENTS
HOW DO YOU PREPARE BACON-WRAPPED BEEF TENDERLOIN?
Preheat the grill to 450 degrees. Start by trimming your beef tenderloin if it is not already trimmed for you. I purchased mine from Costco and it came trimmed. To trim the beef tenderloin you’ll want to remove the “silverskin” that runs down the length of the tenderloin. Run your knife gently underneath while pulling it up with your other hand. Trim off any other excess fat around the outside and remove “the chain” which is just a fatty strip along the outside as well.
Slice the tenderloin into slices and season both sides with salt and pepper to taste.
Prepare your bacon for wrapping. Wrap each piece of tenderloin in a couple of slices of bacon.
They are now ready to go on the grill. Grill the tenderloin for about 12 minutes per side or when the temperature reaches between 120-125 degrees for medium rare. You will want to check the temperature with a meat thermometer.
WHAT INTERNAL TEMPERATURE SHOULD THE BEEF TENDERLOIN BE?
The worst thing you can do is overcook a pricey cut of beef. You should cook it to a nice medium-rare or medium. The higher the internal temperature, the tougher the meat will become. I suggest using a digital thermometer for an accurate reading.
Here is a good chart to go by:
- RARE – 115°F – 120°F
- MEDIUM RARE – 120°F – 125°F
- MEDIUM – 130°F – 135°F
Keep in mind that the internal temperature will continue to rise about 5 to 7 degrees after being removed from the grill.
WHAT DO YOU SERVE WITH BACON WRAPPED BEEF TENDERLOIN?
Let’s talk side dishes! Sometimes my favorite part of the meal is the sidedishes but, here the Beef Tenderloin is the star of the show! One of my favorite things to serve with this is mashed potatoes! We have a great recipe for Chantilly Mashed Potatoes. If you’re wanting to get in veggies, then this is great with a green side salad, fill it with your favorite chopped-up vegetables and dressing. Other options are these easy Candied Carrots and the most amazing Balsamic Glazed Brussel Sprouts with Bacon!
HOW TO STORE, REHEAT, AND FREEZE LEFTOVERS?
You can store the beef tenderloin in an airtight container in the refrigerator for up to 3-4 days
To reheat remove steaks from the fridge for at least 30 minutes before placing them in a preheated 275-degree F oven. Bake until warmed through to 110-115 degrees F. Remove from the oven and sear again in a hot skillet for about one minute per side. Let them rest for 5 minutes before eating. Use an instant-read thermometer to ensure you are able to reheat to the correct temperature.
Beef tenderloin freezes very well but the bacon will lose its crispiness. To freeze, let the steaks cool completely then transfer individual steaks to separate freezer bags and squeeze out any excess air to prevent freezer burn. Freeze for 2 to 3 months. Place in the refrigerator overnight to thaw before trying to reheat.
Tender Bacon Wrapped Beef Tenderloin
Equipment
- Gas or Charcoal Grill
Ingredients
- 3 lbs. Beef Tenderloin Trimmed
- 1 lbs. Sliced Bacon
- Salt and Pepper (to taste)
Instructions
- Preheat grill to 450 degrees.
- Trim the beef tenderloin (see notes below for further instruction if your tenderloin is not trimmed).
- Slice the tenderloin into slices and season both sides with salt and pepper to taste.
- Prepare your bacon for wrapping.
- Wrap each piece of tenderloin in a couple of slices of bacon.
- They are now ready to go on the grill.
- Grill the tenderloin about 12 minutes per side or when the temperature reaches between 120-125 degrees for medium rare. You will want to check the temperature with a meat themometer.