Beef Tenderloin Wrapped in Thick Cut Bacon

Beef Tenderloin is inherently tasteless. The Bacon, Salt, Pepper and Rosemary solve this problem.

Author

Ron Jensen

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

Prep Time: 00:20

Recipe Time: 05:00

Temperature : 132F / 55.6C

Ingredients

• Salt
• Pepper
• Fresh or Dried Rosemary Leaves
• 3 Slices of Thick Cut Bacon for each 1 Fillet.
• Oil
• Butter

Directions

1. Season generously with Salt, Pepper, and Rosemary on both sides.
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.
3. Optionally, season the bacon wrapped fillet(s) again with salt, pepper, and rosemary leaves on both sides.
4. Vacuum seal each fillet in their own bag.
5. Place in water bath at 132 degrees for a medium doneness, for 5 hours.
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

1. 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.
2. Serve immediately.