Beef Tenderloin Wrapped in Thick Cut Bacon

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Ron Jensen

Anchorage, Alaska

I love to cook. Sous Vide is my new passion.

  • Rate This
Beef Tenderloin is inherently tasteless. The Bacon, Salt, Pepper and Rosemary solve this problem.
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Ingredients for 1

  • Salt

  • Pepper

  • Fresh or Dried Rosemary Leaves

  • 3 Slices of Thick Cut Bacon for each 1 Fillet.

  • Oil

  • Butter

Directions

  • Step 1

    Season generously with Salt, Pepper, and Rosemary on both sides.

  • Step 2

    Wrap seasoned fillet with 2 strips of bacon in a cross pattern to enclose most if not all of the fillet. Wrap a 3rd peice of bacon around the side of each fillet. Repeat for each additional fillet.

  • Step 3

    Optionally, season the bacon wrapped fillet(s) again with salt, pepper, and rosemary leaves on both sides.

  • Step 4

    Vacuum seal each fillet in their own bag.

  • Step 5

    Place in water bath at 132 degrees for a medium doneness, for 5 hours.

  • Step 6

    Remove from water bath and pat fillets dry with a paper towel. Season once again with salt, pepper and rosemary on both sides.

    • Finishing Steps

    • Step 0

      Sear the fillet(s) in a broiler with butter on top or in a lightly oiled and buttered hot cast iron skillet for 1 to 4 minutes each side until your crusty desires dictate it is seared to your liking.

    • Step 1

      Serve immediately.

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132 F / 55.6 C Recipe Temp
Recipe Time
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