Ingredients
4 lbs beef tenderloin
8 rashers smoked bacon
1/2 cup of finely chopped fresh thyme, rosemary and sage
Salt and pepper to taste
Instructions
On a piece of parchment papers, layout strips of bacon side by side to for a bacon mat. The mat should be slightly shorter than the tenderloin.
Allow the tenderloin to come to room temperature. Salt and pepper the whole tenderloin. Rub the herbs all over the tenderloin.
Place the tenderloin on the bacon mat, so that the bacon strands are perpendicular to the length of the tenderloin. Wrap each piece of bacon around the tenderloin and secure with a toothpick. If the bacon is too short to wrap around the tenderloin, use two toothpicks. Place tenderloin on BBQ and grill until the internal temperature reaches 130F. This should produce a medium rare tenderloin.
Once done, move the roast to a cutting board. Remove all the toothpicks, tent the roast with aluminum foil, and allow it to rest for about 10 minutes. Carve and serve.
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