Delicious served with Red Wine Pepper Sauce and/or Yorkshire Pudding. Try this dish with Better Than Bouillon Reduced Sodium or Organic Roasted Beef Base. SAME COOKING TIME AND TEMPERATURE APPLIES WHEN USING A CONVENTIONAL OVEN.
Recipe tags: beef base, moderate difficulty, main, beef, roast
| 2 Tbsp | Better Than Bouillon® Roasted Beef Base |
| 2 Tbsp | garlic powder |
| 2 Tbsp | olive oil |
| 4 lbs | beef tenderloin, trimmed |
| 1 lb | Applewood smoked bacon |
Preheat the Big Green Egg® to 425°F. Set EGG® for indirect cooking with the plate setter and porcelain grid.
Mix the Roasted Beef Base, garlic powder and olive oil together in a small bowl. Rub the tenderloin all over with the mixture.
Place the tenderloin onto a work surface. Lay the bacon over the beef tenderloin and tuck the edges under the meat. Tie the meat in 1-2 inch intervals with butchers twine. Place the meat into a grill-proof roasting pan.
Place the roasting pan directly onto the EGG and roast for 35-40 minutes or until the internal temperature reaches 125°F when checked with an instant read thermometer.
Remove the meat from the EGG and let rest for 15 minutes before slicing.