BRAWLEY BEEF
Bacon-Wrapped Tenderloin
1 choice Brawley Beef tenderloin
1 tablespoon vegetable oil
2 tablespoons whole-grain mustard
2 tablespoons chopped shallots
1 tablespoon chopped garlic
1 tablespoon chopped fresh thyme
Kosher salt
Freshly ground black pepper
15 thick slices bacon
1. Preheat oven to 350°F.
2. Clean tenderloin by removing all silver skin. Combine oil and mustard and
spread evenly over tenderloin. Stir together shallots, garlic and thyme in a
small bowl; rub onto tenderloin. Season to taste with salt and pepper. Wrap
bacon around tenderloin and tie with butcher’s twine.
3. Sear the roast in a large pan over medium heat, turning often to ensure
even browning. After the bacon has been rendered, place the meat on a rack
and roast for 15-20 minutes, or until the internal temperature is 130°F.
4. Remove roast from the oven and let rest for 5-10 minutes. Remove string,
slice meat and serve. Makes 6 servings.
This recipe was created at the Park Hyatt Carmel, Highlands Inn.
* Brands may vary by region; substitute a similar product.
