Bacon Wrapped Beef Tenderloin

  • Preparation Time
    Prep:
    15 min.
  • Cooking Time
    Cook:
    40 min.
  • Serves
    Serves:
    12

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

Ingredients

Quantity Ingredient
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

Directions

  • 1

    Preheat the Big Green Egg® to 425°F. Set EGG® for indirect cooking with the plate setter and porcelain grid.

  • 2

    Mix the Roasted Beef Base, garlic powder and olive oil together in a small bowl. Rub the tenderloin all over with the mixture.

  • 3

    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.

  • 4

    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.

  • 5

    Remove the meat from the EGG and let rest for 15 minutes before slicing.