Bacon-Wrapped Herb-Crusted Beef Tenderloin

This bacon-wrapped beef tenderloin is tender, juicy, and full of flavor. The bacon adds a smoky richness while the herb crust gives it a beautiful, aromatic finish—perfect for slicing and sharing at your Super Bowl spread.



Bacon-Wrapped Herb-Crusted Beef Tenderloin (Showstopper for Game Day)

Florida Premium Beef

Servings

6-8 servings

This bacon-wrapped beef tenderloin is tender, juicy, and full of flavor. The bacon adds a smoky richness while the herb crust gives it a beautiful, aromatic finish—perfect for slicing and sharing at your Super Bowl spread.



Ingredients

  • 4–5 lb whole beef tenderloin, trimmed

  • 4–5 slices bacon (long enough to wrap around the tenderloin)

  • 3 tbsp olive oil

  • 4 cloves garlic, minced

  • 2 tsp kosher salt

  • 1 tsp black pepper

  • 2 tsp fresh rosemary, chopped

  • 2 tsp fresh thyme, chopped

  • 1 tsp smoked paprika (optional)

  • ½ cup red wine or beef broth

  • 2 tbsp butter

  • 1 tsp Dijon mustard

Directions

  1. Preheat oven to 425°F. Pat tenderloin dry with paper towels.

  2. Rub olive oil over the tenderloin.

  3. Mix garlic, salt, pepper, rosemary, thyme, and paprika; rub evenly over the tenderloin.

  4. Wrap the tenderloin with bacon slices, tucking ends underneath to secure.

  5. Heat a large oven-safe skillet or roasting pan over medium-high heat.

  6. Sear bacon-wrapped tenderloin 2–3 minutes per side until bacon starts to crisp and beef is browned.

  7. Transfer to oven and roast 25–35 minutes for medium-rare (internal temp 130–135°F).

  8. Use a meat thermometer for perfect doneness.

  9. Remove from oven and tent with foil for 10–15 minutes to lock in juices.

  10. In the same pan, add red wine or beef broth and butter, scraping up browned bits. Stir in Dijon mustard and pour over sliced tenderloin.
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