- 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.