My bacon-wrapped beef tenderloin roast is a mouthwatering way to perfectly cook up a whole beef tenderloin portion! Everything is better wrapped in tasty bacon, and this succulent roast beef is no exception! It's an easy way to make this special occasion cut of beef even more flavorful!
Serve it with rich and creamy fondant potatoes, an oven-roasted vegetable medley, and a basket of soft and chewy cloverleaf dinner rolls!
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This bacon-wrapped beef tenderloin recipe is a simple yet exquisite main course that will elevate any special occasion. Succulent beef tenderloin, perfectly seasoned and wrapped in smoky bacon for a rich and savory roast that will make your mouth water!
Whether you're cooking for family or dinner guests, this succulent roast beef wrapped in bacon is sure to leave a lasting impression. Best of all, the hassle-free cooking process guarantees a stress-free celebration!
🥘 Ingredients
- Bacon - Normally, I'm all about thick-cut bacon, but thin-cut is best in this case because it's easier to wrap around the roast. I like applewood smoked bacon, but you can use whatever you like!
- Beef Tenderloin - Beef tenderloins are separated into 3 cuts: the head (usually sliced into steaks), the center, and the tail. For a smaller gathering of about 4-6 guests, a center-cut tenderloin is a suitable choice for roasting as a whole. On the other hand, a tail-end tenderloin is better for larger parties.
- Seasonings - Equal parts salt, pepper, garlic powder, onion powder, and paprika. I like to keep salt & pepper on the lighter side when writing my recipes and encourage you to add more to taste.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Bacon-Wrapped Beef Tenderloin
A tenderloin roast is a quality cut of beef, so it doesn't take much work for it to turn out tender, juicy, and flavorful! Get out your measuring spoons, a small bowl, a rimmed baking sheet, and a meat thermometer to get started.
When choosing your roast, you should plan on serving ½ pound of beef per person. My 4-pound tenderloin roast was about 8 servings!
Preheat & Prep
Step 1: Prep. Preheat your oven to 375℉ (190°C/ Gas Mark 5). Line a baking sheet with parchment paper and lay out 1 pound of bacon so the strips overlap slightly.
Step 2: Make the seasoning blend. Combine the seasoning ingredients (½ teaspoon each of salt & pepper, garlic powder, onion powder, and paprika).
Step 3: Season. Pat your 4-5 pound beef tenderloin dry with paper towels and season it generously on all sides.
Wrap In Bacon
Step 4: Fold bacon over roast. Place the roast in the center of the bacon and fold the bacon over each side of the roast to cover it fully.
Step 5: Flip the roast. Flip the bacon-wrapped roast over so the seam is on the bottom. Season the bacon with a few turns of freshly cracked black pepper from a pepper mill or grinder if desired.
Roast Then Rest
Step 6: Roast. Put your roast on the center rack in the oven and cook at 375℉ (190°C/ Gas Mark 5) for 30 minutes or until the internal temperature reads 135℉ (57℃) for medium rare (*see notes for alternate levels of doneness).
Step 7: Rest. Remove from the oven and transfer to a cutting board. Cover the roast loosely with foil and let rest for 10 minutes before slicing and serving.
💭 Angela's Pro Tips & Recipe Notes
- This simple seasoning blend highlights the rich flavor of the beef roast beautifully, but you can also use 1 tablespoon of steak seasoning (to taste) with wonderful results!
- As written, this roast turns out tender, juicy, and perfectly flavorful, so it isn't necessary to sear it before cooking. If you prefer, add a tablespoon of oil to an oven-safe skillet over high heat and sear for 4-5 minutes on each side or until browned. Then, wrap and roast as instructed and monitor doneness with a meat thermometer.
- Alternatively, broil on high for a few minutes before the roast reaches your desired temperature for doneness. Crisp the bacon while watching closely, then remove from the oven and rest before serving.
- 135℉ (57℃) is a perfect medium rare for this beef roast. See beef tenderloin internal temperatures for additional levels of doneness. Remember that the roast will continue to cook another 5℉ while resting (known as carryover cooking), so remove it from the oven just shy of your desired temperature.
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🥡 Storing & Reheating
Let the roast cool fully at room temperature, then wrap it tightly in foil or slice it, and transfer it to an airtight container or zip-top storage bag. Refrigerate for up to 4 days.
Freezing
Wrap the roast tightly in two layers of foil, or slice and store in an airtight container or zip-top freezer bag. Freeze for up to 4 months and thaw in the fridge overnight before reheating.
Reheating
Add leftovers (whole roast or slices) to a baking dish with ¼ cup of broth and cover with foil. Bake at 300℉ (150℃/Gas Mark 4) for 30 minutes or until warmed through.
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📖 Recipe Card
Bacon Wrapped Beef Tenderloin Roast
Ingredients
- 1 lb bacon (thin-cut)
- 4-5 lb beef tenderloin
- ½ teaspoon each, salt & pepper (to taste)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
(Note: 2x or 3x only changes the ingredient list)
Instructions
Preheat & Prep
- Preheat your oven to 375℉ (190°C/ Gas Mark 5). Line a baking sheet with parchment paper and lay out 1 lb bacon so that the strips slightly overlap.
- Combine the seasoning ingredients (½ teaspoon each, salt & pepper to taste, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon paprika).
- Pat your 4-5 lb beef tenderloin dry with paper towels and season it generously on all sides.
Wrap In Bacon
- Place the roast in the center of the bacon and fold the bacon over each side of the roast to cover it fully.
- Flip the bacon-wrapped roast over so the seam is on the bottom. Season the bacon with a few turns of freshly cracked black pepper from a pepper mill or grinder if desired.
Roast Then Rest
- Put your roast on the center rack in the oven and cook at 375℉ (190°C/ Gas Mark 5) for 30 minutes or until the internal temperature reads 135℉ (57℃) for medium rare (*see notes for alternate levels of doneness).
- Remove from the oven and transfer to a cutting board. Cover the roast loosely with foil and let rest for 10 minutes before slicing and serving.
Notes
- This simple seasoning blend highlights the rich flavor of the beef roast beautifully, but you can also use 1 tablespoon of steak seasoning (to taste) with wonderful results!
- As written, this roast turns out tender, juicy, and perfectly flavorful, so it isn't necessary to sear it before cooking. If you prefer, add a tablespoon of oil to an oven-safe skillet over high heat and sear for 4-5 minutes on each side or until browned. Then, wrap and roast as instructed and monitor doneness with a meat thermometer.
- Alternatively, broil on high for a few minutes before the roast reaches your desired temperature for doneness. Crisp the bacon while watching closely, then remove from the oven and rest before serving.
- 135℉ (57℃) is a perfect medium rare for this beef roast. See beef tenderloin internal temperatures for additional levels of doneness. Remember that the roast will continue to cook another 5℉ while resting (known as carryover cooking), so remove it from the oven just shy of your desired temperature.
- Let the roast cool fully at room temperature, then wrap it tightly in foil or slice it, and transfer it to an airtight container or zip-top storage bag. Refrigerate for up to 4 days.
- Wrap the roast tightly in two layers of foil, or slice and store in an airtight container or zip-top freezer bag. Freeze for up to 4 months and thaw in the fridge overnight before reheating.
- Add leftovers (whole roast or slices) to a baking dish with ¼ cup of broth and cover with foil. Bake at 300℉ (150℃/Gas Mark 4) for 30 minutes or until warmed through.
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