Bacon Wrapped Beef Tenderloin
I am gearing up for hosting a party this coming weekend. It will be my first housewarming party hosted in my own home. In fact, it will be the first time I have ever hosted a party in my own home. Anywhere. Ever. This is a new and exciting feeling for me. It’s the giddy, warm and fuzzy kind of exciting. I’ve been reveling in the feeling of unbridled excitement; it’s one of the places where new good ideas comes from. I’ve already had one, and I am really looking forward to a few more!
Today’s post was inspired by a freak sale. I’ve always read that grocery stores put on their biggest sales of the week on meat on Tuesday evenings, late. So I’ve made it a habit to have Tuesday be my shopping night for the week. Of course, with moving and settling in, that hasn’t really been happening much lately. It takes a while before you really settle into a good routine. Even still, I’ve managed to carve out time for a couple of posts, and I got up yesterday morning for a run. So my routine is starting to come back. Anyway, the sale: I was wandering through the grocery store, and noticed that the Grass-Fed Beef Tenderloin packages were marked down from their usual $ICANTAFFORDTHAT to $9.99/lb. Which is a 50% price cut. And then, on top of that, the meat manager must have decided that he needed to move them off the shelves immediately, so each package was marked an additional $2 off. I walked away with more than 10 lbs of Grass-Fed Tenderloin that night. Literally everything they had in the store. And I’ve been using it to make meals like this one.
Because great ingredients are inspiration all to themselves!
Bacon Wrapped Beef Tenderloin
- 2 Beef Tenderloin medallions (approx. ¾ lb)
- 5 slices Bacon (use a premium brand)
- A pinch each of Sea Salt and Pepper (if required)
- 1 Radiccio, chopped
- 2 cups Cilantro Micro-Greens (cilantro sprouts)
- 1 Avocado, chopped
- 1 Cucumber, chopped
- 3-4 tablespoons Olive Oil
- Carefully wrap one slice of bacon around each tenderloin.
- Place the bacon wrapped tenderloin into a pot which is just large enough to hold each bacon wrapped tenderloin and cook on medium heat.
- Add the other three slices of bacon into the pan to cook along side the tenderloin. These can be under the tenderloin too; though it's better to add them after adding the tenderloin, if possible.
- If you're adding spices, sprinkle about half of the pinch of sea salt and pepper onto your tenderloin now. Since these are bacon wrapped, you really won't need any additional flavoring.
- While the bacon wrapped tenderloin is cooking, prepare the salad.
- After about 12-15 minutes of cook time, flip the tenderloin. You may need longer, depending on your stove and cookware.
- Cook the tenderloin until the juices all entirely cook off, and let it sear in the pot for a minute before serving.
- Serve, and enjoy!
Stove-Top Bacon Wrapped Tenderloin: Make sure that when you place the tenderloin medallions in the pot that they are rotated such that the bacon end is pressed against the side of the pot. This way, the bacon won't unravel while you're cooking.
Baked Bacon Wrapped Tenderloin: This meal will work very well as a baked dish too. To modify: I would pin the bacon to the tenderloin using a wooden toothpick, or tie it on with some baking twine. I would bake this at 350 for about an hour on a silicone bake sheet, or a coconut-oil greased baking pan.