Bacon Wrapped Beef Tenderloin With Herb Stuffing

Total Time: 1 hr 35 mins Preparation Time: 30 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 10
• 1 cup butter
• 6 garlic cloves, chopped
• 4 cups fresh breadcrumbs, made from crustless french bread
• 2 1/2 cups chopped fresh parsley (from 2 to 3 large bunches,)
• 4 1/2-5 lbs beef tenderloin, roasts (two 2.5 lb roasts)
• 20 -24 slices bacon (about 1 1/2 pounds)
• canola oil

Recipe

• 1 melt butter in large pot over medium heat. add garlic; sauté 2 minutes. add breadcrumbs. sauté until golden brown, about 4 minutes. remove from heat; mix in parsley. season stuffing with salt and pepper. cool completely.
• 2 starting at 1 long side, cut each tenderloin lengthwise almost in half, stopping about 1/2 inch from opposite long side. open tenderloins like books. sprinkle cut sides with salt and pepper. pack half of stuffing on 1 side of each tenderloin. fold plain side over stuffing.
• 3 slightly overlap half of bacon slices on sheet of parchment paper, forming rectangle equal in length to 1 tenderloin. place tenderloin at 1 edge, across bacon ends. using parchment as aid, roll up tenderloin in bacon. using kitchen string, secure bacon around tenderloin, tying at 1 1/2-inch intervals, then tie once lengthwise. repeat with remaining bacon and tenderloin. (can be prepared 1 day ahead. wrap tenderloins and refrigerate. let stand at room temperature 1 hour before continuing.).
• 4 preheat oven to 400°f pour enough oil into large skillet to coat bottom; heat over high heat. add 1 tenderloin. sauté until bacon is brown, turning often, about 10 minutes. transfer to rimmed baking sheet. repeat with second tenderloin. roast until thermometer inserted into center of each registers 130°f to 135°f for medium-rare, about 30 minutes. transfer to platter. let stand 15 minutes. cut off strings. cut tenderloins into 1/2-inch-thick slices.