Recipes and Cooking Bacon-Wrapped Beef Tenderloin Be the first to rate & review! Our Bacon-Wrapped Beef Tenderloin recipe is just one more example that everything tastes better with bacon! Top each serving of this holiday beef recipe with a spoonful of creamy chive sauce for a rich and decadent entree. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on June 21, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Roast Time: 50 mins Stand Time: 15 mins Total Time: 30 mins Servings: 10 Jump to Nutrition Facts Ingredients 3 tablespoon packed brown sugar 1 tablespoon snipped fresh rosemary ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 1 4 pound center-cut beef tenderloin roast 12 slices bacon (about 1 pound) Freshly ground black pepper 1 recipe Creamy Chive Sauce Creamy Chive Sauce ½ cup sour cream or plain yogurt ½ cup mayonnaise or salad dressing 2 tablespoon snipped fresh chives 3 tablespoon finely shredded Asiago cheese 2 tablespoon grated Parmesan cheese or 1 tablespoon crumbled blue cheese Directions Preheat oven to 425°F. Line a 15x10x1-inch baking pan with heavy foil; set aside. For rub, in a small bowl stir together brown sugar, rosemary, salt, and 1/4 teaspoon pepper; set aside. Trim fat from meat. Sprinkle brown sugar mixture evenly over meat; rub in with your fingers. On a work surface, line up bacon slices lengthwise, overlapping slightly (use enough slices so the width of the bacon layer is about 2 inches shorter than the length of the meat). Place meat crosswise in center of bacon layer. Bring the top halves of the bacon slices over meat. Roll the meat toward you so the ends of the bacon slices meet underneath (stretch the slices if necessary). Sprinkle bacon with additional pepper. Heat the prepared baking pan in the oven for 5 minutes. Meanwhile, insert an oven-going meat thermometer into center of meat. Remove pan from oven; carefully place meat, bacon ends down, in the hot pan. Roast, uncovered, for 50 to 60 minutes or until the meat thermometer registers 135°F for medium rare. Remove from oven. Cover meat with foil; let stand for 15 minutes before slicing. (Temperature of the meat after standing should be 145°F.) Cut meat into 1/2-inch-thick slices. Serve with Creamy Chive Sauce. Creamy Chive Sauce In a small bowl, stir together sour cream, mayonnaise and chives. Stir in Asiago cheese and Parmesan cheese. Prepare as directed through Step 3. Cover and chill for up to 24 hours. Continue as directed in Step 4. Prefer a different roast? Try a 4- to 5-pound boneless pork top loin roast (double loin). Roast at 325°F for 2 to 2-1/2 hours or until an instant-read thermometer registers 145°F. Like feta cheese? Use it in place of the blue cheese option in the Creamy Chive Sauce. Rate it Print Nutrition Facts (per serving) 607 Calories 43g Fat 5g Carbs 47g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 607 % Daily Value * Total Fat 43g 55% Saturated Fat 14g 70% Cholesterol 161mg 54% Sodium 700mg 30% Total Carbohydrate 5g 2% Total Sugars 4g Protein 47g Vitamin C 0.6mg 3% Calcium 90.9mg 7% Iron 3.2mg 18% Potassium 749mg 16% Folate, total 28.2mcg Vitamin B-12 2.4mcg Vitamin B-6 1.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.