New Scandinavian Cooking
Bacon and Beef Tenderloin

Bacon Wrapped Honey and Mustard Beef Tenderloin with Aromatic Vegetables

Bacon and Beef Tenderloin

Rating:

  • By Tellus Works

Preperation:

  • Servings: 6
  • Difficulty: 3 of 5
  • 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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3 pounds (1.4 kilos) beef tenderloin
¼ pound (110 grams) smoked bacon, thinly sliced
Salt and black pepper
Neutral oil for searing
1 tablespoon Dijon mustard
1 tablespoons honey
2 teaspoons finely chopped garlic
3 tablespoons olive oil
3 tablespoons melted butter
3 tablespoons finely chopped sage
3 tablespoons finely chopped oregano
1 pound (450 grams) new potatoes
1 pound baby carrots
1 pound baby zucchini
½ pound (225 grams) chanterelles
½ pound long beans
½ pound red baby onions, halved

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