Whatever the occasion, beef tenderloin is an excellent choice for the main course. It is a lean, tender cut of meat that benefits from adding a few ingredients like bacon, garlic and onions.
Terri Geiser, Cooking instructor
Serves 8-10
Prep time: 15 minutes
Total time: 40 minutes for medium rare
Ingredients:
o1 (~4 lb.) beef tenderloin, trimmed
o5 cloves garlic, minced
oKosher salt and fresh cracked pepper
o2 tablespoons cooking oil
o1 large onion, peeled and sliced
o8-10 strips thick cut smoked bacon, enough to wrap tenderloin
Instructions:
Preheat oven to 425 degrees F. Generously salt and pepper tenderloin. Place bacon strips in a single layer around tenderloin. Heat oil in a roasting pan on stove, medium high heat. Place tenderloin into the roasting pan and sear until brown on all 4 sides.
Place pan in oven and cook for 20-25 minutes for medium rare or until instant read thermometer reaches 135 degrees. If bacon begins to get too done, cover tenderloin with a sheet of aluminum foil.
When done, remove from the oven and transfer the roast to a platter to rest about 10 minutes before slicing into 1/2-inch-thick slices.
While tenderloin cooks, caramelize the onions.
To caramelize the onions, peel and cut 3 large onions in half then slice into strips. Heat 1 tablespoon oil in large skillet on medium heat, add onions. Slowly cook until onions start to turn golden then stir every few minutes until they are a rich golden brown. Do not salt onions, this will interfere with the browning process.
Serve tenderloin with onions.
See for tips on trimming and preparing tenderloin.