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  • Bacon-Wrapped Honey and Mustard Beef Tenderloin with Aromatic Vegetables
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    By Sara la Fountain

    Bacon-Wrapped Honey and Mustard Beef Tenderloin with Aromatic Vegetables

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    Serves 6 to 8

    PREPARATION:

    • 1

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

    • 2

      Season the meat generously with salt and pepper. Heat neutral oil until almost smoking in a hot frying pan, 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 Fahrenheit (57 Celsius). Leave to rest in a warm place for 10 to 15 minutes before carving it.

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  • Serves 6 to 8

    PREPARATION:

    • 1

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

    • 2

      Season the meat generously with salt and pepper. Heat neutral oil until almost smoking in a hot frying pan, 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 Fahrenheit (57 Celsius). Leave to rest in a warm place for 10 to 15 minutes before carving it.

    Print Friendly
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