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Photographers Guide to the Great Smoky Mountains

Bacon-Wrapped Tenderloin

Ingredients:

  • Kosher salt and freshly ground black pepper
  • 1 tbsp of butter
  • 1 tbsp of olive oil
  • 1 beef tenderloin filet, 8 to 10 ounces, 2 inches thick
  • 1 piece of thin bacon

Preparation:

  1. Preheat the oven to 450º F.
  2. Generously salt and pepper both sides of the steak. Wrap the steak with the bacon and secure with a toothpick.
  3. Heat an ovenproof skillet over medium-high heat. Add 1 tbsp butter and 1 tbsp olive oil and, when melted, add the steak to the skillet and sear on both sides until it reaches a really nice color, about 1-½ minutes per side. Then stand the filet on its edge so that the bacon cooks directly on the heat, rotating it to get the entire edge about every 5-10 seconds until you have seared the entire edge.
  4. Remove the skillet from the stovetop and place into the oven to finish cooking. Cook until medium rare, about 8 to 10 minutes.
  5. Remove from the oven and allow to rest for 5 minutes before serving.
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Bacon Tenderloin
Nutrition Facts
Servings: 1
 
Amount per serving:
Calories: 825
Total Fat: 70 g
  Saturated Fat: 26 g
  Monounsaturated Fat: 13 g
  Polyunsaturated Fat: 2 g
  Trans Fat: 0 g
Cholesterol: 188 mg
Sodium: 389 mg
Potassium: 50 mg
Total Carbohydrate: 0 g
  Dietary Fiber: 0 g
  Sugars: 0 g
Protein: 47 g
Vitamin A: 0%
Vitamin C: 0%
Calcium: 4%
Iron: 21%
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