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Bacon- and Herb-Crusted Beef Tenderloin

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By Betty Crocker Kitchens
Updated Jun 16, 2010
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Every bite of beef is moist, tender and rich in herb flavors. Fresh herbs and a bacon wrap are the secrets for success.

Bacon- and Herb-Crusted Beef Tenderloin

  • Prep Time 20 min
  • Total 1 hr 25 min
  • Servings 6
  • Ingredients 8
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Ingredients

  • 1 beef tenderloin roast (2 lb)
  • Salt and pepper, if desired
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh oregano leaves
  • 2 teaspoons chopped fresh rosemary leaves
  • 1 clove garlic, crushed
  • 2 teaspoons vegetable oil
  • 6 slices bacon

Instructions

  • Step 
    1
    Heat oven to 425°F. Rub beef roast with salt and pepper. In medium bowl, mix parsley, oregano, rosemary, garlic and oil. Press mixture onto top and sides of beef.
  • Step 
    2
    Place beef on rack in shallow roasting pan. Place bacon slices over top of beef, tucking ends under bottom. Insert meat thermometer so tip is in thickest part of beef.
  • Step 
    3
    Bake uncovered 35 to 50 minutes or until thermometer reads 140°F for medium-rare or 155°F for medium doneness. Remove beef from oven, cover with foil and let stand about 15 minutes until temperature rises 5°.

Nutrition

290 Calories
15g Total Fat
38g Protein
1g Total Carbohydrate
0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
140
Total Fat
15g
23%
Saturated Fat
5g
26%
Trans Fat
0g
Cholesterol
75mg
25%
Sodium
230mg
10%
Potassium
360mg
10%
Total Carbohydrate
1g
0%
Dietary Fiber
0g
0%
Sugars
0g
Protein
38g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
4%
4%
Calcium
2%
2%
Iron
20%
20%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 5 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

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