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Wrapped Beef Tenderloin - Caterpillar Roast
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Beef tenderloin rolled and wrapped in bacon strips



  • 1/2 lb (.2 kg). 1/2" filleted beef tenderloin
  • 1 lb (.5 kg). bacon strips
  • 1/2 cup (125 ml) dried tomatoes
  • 1/4 cup (60 ml) pine nuts
  • 1/4 cup (60 ml) whole leaf basil
  • seasoning to personal taste ie: Mrs. Dash, etc...(optional)
  • 'Butterfly' fillet the tenderloin by slicing through the 1/2" fillet from the side almost to the other side, stop about 1/4"-3/8" from the opposite side.
  • Open the fillet.
  • If you decide to use seasoning (I don't) rub it into the meat now.
  • Layer the tomatoes and the basil leaves (leave about 1/2" from edges).
  • Evenly sprinkle the pine nuts over the tomatoes and basil.
  • Starting at one end, begin rolling the fillet tightly.
  • Set aside.
  • Lay out wax paper to help start the bacon rolling.
  • Lay the bacon strips out on the wax paper, overlapping by 1/4", to form a sheet about as wide as the meat roll is long.
  • Place the meat roll across the bacon.
  • By lifting the wax paper, start rolling the bacon over the meat--roll in the same direction as the you rolled the meat.
  • Be careful NOT to roll the waxpaper in with the bacon.
  • Preheat oven to 375 degrees (200 C.).
  • While the oven is preheating, brown the roll in a skillet.
  • (This is a little tricky, try to roll it in the same direction, until the entire roll is browned.)
  • Carefully place on a greased (I use cooking spray) cookie sheet and bake for about 15-20 minutes, checking occassionally (The bacon should look cooked).
  • Slice at about 3/4"-1" serve two each for 4 meat lovers,or one each for 8.
This is a very colorful meat dish, but for presentation, you could garnish the plate with parsley. Serves well with saute'd garden veggies, like yellow squash, zuchinni, bell peppers and onions.

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