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  • Bacon and Beef Tenderloin
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    By Tellus Works

    Bacon and Beef Tenderloin

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    Servings: 6
    Difficulty: 3/5

    PREPARATION:

    • 1

      Let the meat sit in room temperature for at least one hour before starting to cook. Preheat the oven to 400°F (200°C).

    • 2

      Season the meat generously with salt and pepper. In a hot skillet, heat neutral oil until almost smoking, and sear the meat until golden brown on all sides. Set aside.

    • 3

      In a large bowl, combine garlic olive oil, melted butter, sage, oregano and half of the honey, and mix well. Fold in the vegetables until well coated with marinade. Transfer to a large oven-proof dish.

    • 4

      Rub the meat with mustard and the remaining honey. Wrap tightly with bacon and place on top of the vegetables. Bake in the oven until core temperature reaches 135°F (57°C). Leave to rest in a warm place for 10 to 15 minutes before carving it.

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  • Servings: 6
    Difficulty: 3/5

    PREPARATION:

    • 1

      Let the meat sit in room temperature for at least one hour before starting to cook. Preheat the oven to 400°F (200°C).

    • 2

      Season the meat generously with salt and pepper. In a hot skillet, heat neutral oil until almost smoking, and sear the meat until golden brown on all sides. Set aside.

    • 3

      In a large bowl, combine garlic olive oil, melted butter, sage, oregano and half of the honey, and mix well. Fold in the vegetables until well coated with marinade. Transfer to a large oven-proof dish.

    • 4

      Rub the meat with mustard and the remaining honey. Wrap tightly with bacon and place on top of the vegetables. Bake in the oven until core temperature reaches 135°F (57°C). Leave to rest in a warm place for 10 to 15 minutes before carving it.

    Print Friendly
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