Beef Tenderloin Roast
Author: 
Recipe type: Main
Serves: 14 to 16
 
Ingredients
  • 7.5 pound beef tenderloin, untrimmed
  • 1 pound of bacon
  • 6 to 7 cloves of garlic
  • 8 to 10 sprigs of fresh rosemary
  • Ground thyme (Supplement with fresh thyme, if you have some on hand. I didn't, and dried works fine.)
  • Fresh ground black pepper
  • Sea salt
  • Olive oil
  • 3 to 4 pats of unsalted butter
  • 2, 15 ounce cans of beef broth
Instructions
  1. Remove tenderloin from the refrigerator at least 2 to 3 hours prior to placing it in the oven. It's important to bring the meat to almost room temperature, prior to roasting. This was a "MUST DO", according to Alton Brown.
  2. Pre-heat your oven to 350° F. (NOTE: There were several recipes utilizing varying temperatures from 425 to 400 to 375. I went with a lower temperature for longer - low and slow.)
  3. Lay 5 to 6 pieces of butchers twine along your workspace, perpendicular to the meat, for the length of the meat. You can also use a criss-cross pattern with one long piece of butchers twine, which is what I had to do because the butcher didn't give me enough twine.
  4. Gently make small slits in the tenderloin and place rough chopped garlic pieces within the slit. Be careful, as the tenderloin is extremely tender and the meat will quickly "fall apart", so to speak. FOLD the skinny tail-end of the tenderloin under the meat to create a "thick" end, similar to the shape of the rest of the tenderloin.
  5. Drizzle with olive oil. Generously season with freshly ground black pepper, sea salt, and a lot of ground thyme. Add fresh thyme if available.
  6. Lay fresh rosemary sprigs along the tenderloin.
  7. Wrap bacon slices on top of the tenderloin, covering the entire top of the meat.
  8. Tie tenderloin using butcher's twine. Drizzle a little bit more olive on top. Lay a few pats of butter on top.
  9. Place the roast in the oven.  Periodically, BASTE the roast using the beef broth. Eventually, use both cans of the beef broth. Roast until the center reaches 125° F. The time will vary, depending on your oven. It took approximately 1 hour and 45 minutes to 2 hours to roast, but please, don't attempt to roast your tenderloin according to time!
  10. As with all meats, allow your meat to "rest" outside of the oven, un-carved, for about ½ an hour. Allowing the meat to rest allows all the juices to absorb back into the meat, creating a juicy, tender piece of meat for your enjoyment!
  11. Prior to serving, remove butcher's twine, slice to desired thickness and enjoy!
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2012/01/05/beef-tenderloin-roast/