Balsamic and Rosemary Beef Tenderloin

• Gluten free
• Paleo

• Meat

  • 1 package Bacon, slices
  • 3 kg Beef tenderloin

• Produce

  • 5 Garlic cloves
  • 1 tbsp Rosemary
  • 1 tbsp Sage

• Condiments

  • 1/2 cup Balsamic vinegar
  • 1 tbsp Mustard, coarse

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 1/4 cup Butter

Found on thecookiewriter.com

Description

Ingredients

• 3 kg beef tenderloin, silver skin removed if necessary (you can have a butcher do this.)
• 1 tbsp. freshly chopped rosemary
• 1 tbsp. freshly chopped sage
• 1/2 cup balsamic vinegar
• 1/4 cup melted butter
• 5 garlic cloves, minced
• 1 tbsp. coarse mustard
• 1 package of bacon slices
• Salt and pepper

Directions

• Using twine, wrap the beef tenderloin up using tight knots, making sure to tuck the skinny end underneath the meat so it does not overcook. Place into a large bowl. Season generously with salt and pepper.
• Mix together the rosemary, sage, vinegar, butter, garlic, mustard, salt, and pepper. Pour over top of the meat and massage if necessary to cover. Place into the fridge, uncovered, overnight.
• The day of cooking, preheat oven to 425F. Remove meat from fridge and allow to come to room temperature. Transfer to a baking sheet and place, uncovered, into oven, baking for 20 minutes. Remove from oven and carefully wrap bacon slices around the meat (you can also wrap the bacon around the meat from the beginning and forgo this step!) Return back to oven and cook for another 20 minutes, or until internal temperature reaches 135F.
• Move meat to a shallow dish and cover with aluminum foil for 10-15 minutes. Remove twine and slice meat. Serve immediately!