Chocolate and Beef…it’s our Christmas tradition and our Father’s Day tradition. I had a beautiful piece of prime beef tenderloin in the freezer from a sale at our favorite butcher shop, so I cracked open one of my Silver Palate cookbooks for some inspiration. Despite the drought, I had enough of rosemary, thyme and oregano in the garden and there’s always a pound of bacon in the house, so this beef flavored with garlic and herbs an easy choice.
The room got very quiet after our plates were filled. Tender and well flavored from the bacon, herbs and garlic, this was phenomenal. The crispy bacon was removed and devoured by the menfolk while I took the requisite photos (and when I heard a shout from the kitchen saying, “You’ve got enough pictures!” I knew it was time to dig in). Next time, I think I’ll keep the bacon on and just pull out the herbs before serving, allowing a bit of the delectable, salty covering to remain on every slice.
PS…we had this incredible chocolate mousse for dessert.
- Whole beef tenderloin, trimmed
- Bacon, to wrap around beef
- 1 bunch fresh rosemary
- 1 bunch fresh thyme
- 1 bunch fresh oregano
- 2 cloves garlic, cut into thin slivers
- Salt and freshly ground black pepper, to taste
- Prepare grill. Season the beef with salt and pepper.
- Lay bacon strips of bacon side by side on work surface. Place about 1/3 of the rosemary, thyme and oregano right on the edge of all the bacon strips and top with beef (perpendicular to the slices). Start rolling bacon/herbs around beef, then add another 1/3 of the herbs, continue rolling the bacon and finally add the last of the herbs. Use toothpicks to secure the bacon if necessary.
- Cut slits through the bacon and into the meat just large enough for the garlic slivers. Insert a piece of garlic into each slit.
- Grill to desired doneness. Let stand 10 minutes before slicing. Remove bacon and herbs (I recommend just removing the herbs). Slice to serve hot or at room temperature.
- Yield: 8-10 servings
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