Beef Tenderloin wrapped in Thick Cut Bacon

Beef tenderloin is inherently tasteless. The bacon and rosemary solve the 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
• Dried Rosemary leaves
• 3 slices of thick cut bacon for each fillet.

Directions

1. Season 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 sides of each fillet.
3. Optionally, season the bacon wrapped fillet 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 (medium) for 5 hours.
6. Remove from water bath and pat fillets dry with a paper towel. Season again with salt, pepper, and rosemary leaves.

Finishing Steps

1. Sear the fillet(s) in the broiler or in a oiled/buttered hot pan for 1 to 4 minutes on each side until your crusty desires dictate it is seared to your liking.
2. Serve immediately.