Description
This Brown Sugar and Rosemary Beef Bacon Tenderloin is a perfect blend of savory and sweet flavors, featuring tender beef wrapped in crispy bacon. It’s an unforgettable dish that will impress your family and friends.
Ingredients
Scale
- 1 ½ pounds Beef Tenderloin
- 6 slices Bacon (preferably thick-cut)
- ¼ cup Brown Sugar (packed)
- 2 tablespoons Fresh Rosemary (finely chopped)
- 4 cloves Garlic (minced)
- 2 tablespoons Olive Oil
- 2 tablespoons Dijon Mustard
- 1 teaspoon Salt (to taste)
- ½ teaspoon Black Pepper (to taste)
- ¼ teaspoon Red Pepper Flakes (optional for heat)
- 1 tablespoon Lemon Juice (freshly squeezed, for brightness)
Instructions
- Preheat your oven to 400°F (200°C). This step is crucial as it ensures your beef tenderloin cooks evenly and develops a beautiful crust.
- Pat the beef tenderloin dry with paper towels. This will help you achieve a nice sear later on. If it’s wet, it won’t brown properly.
- In a large skillet over medium heat, add 2 tablespoons of olive oil. Wait until the oil shimmers—this usually takes about 1-2 minutes.
- Season the beef tenderloin generously with salt and black pepper. Make sure to cover all sides to enhance the flavor.
- Once the oil is hot, add the beef tenderloin to the skillet. Sear for about 4-5 minutes on each side until you have a nice golden brown crust. Avoid moving the meat around too much, as this prevents browning.
- While the beef is searing, prepare the brown sugar marinade. In a small bowl, mix together ¼ cup of brown sugar, 2 tablespoons of Dijon mustard, 2 tablespoons of finely chopped fresh rosemary, minced garlic, lemon juice, and red pepper flakes (if using).
- Once the beef is seared, remove it from the skillet and let it rest on a cutting board for about 5 minutes. This helps the juices redistribute within the meat.
- Wrap the beef tenderloin with the 6 slices of thick-cut bacon, overlapping them slightly. Secure the ends with toothpicks if necessary.
- Spread the brown sugar marinade evenly over the bacon-wrapped tenderloin, making sure to coat it well. This will create a caramelized crust when baked.
- Transfer the beef to a roasting pan or a baking dish. Place it in the preheated oven and roast for 25-30 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare. Use a meat thermometer for accuracy.
- Once done, remove the tenderloin from the oven and let it rest for at least 10 minutes before slicing. This step is crucial for keeping the meat juicy.
- Slice the tenderloin into medallions and serve with any leftover marinade drizzled on top. Enjoy the delightful flavors!
- Prep Time: 15 mins
- Cook Time: 25-30 mins
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 medallion
- Calories: 350
- Sugar: 12 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0 g
- Protein: 30 g
- Cholesterol: 90 mg
Keywords: Use a meat thermometer to check for doneness to avoid overcooking. Allow the beef to marinate in the brown sugar mixture for at least 30 minutes for enhanced flavor.