Bacon Wrapped Beef Tenderloin Stuffed with Mushrooms, Onions and Roasted Sweet Peppers


4 lb beef tenderloin (grass fed dry aged beef has the best flavor)
1/2 pound of mushrooms (shitake, oyster, button or a combination of mushrooms)
1 10 0z jar of roasted red peppers
4 cloves of garlic chopped
1 medium red onion halved and cut into half moon shapes
3/4 pound of lean bacon
2 tbs olive oil
3 tbs flour
1 cup of red wine
1 and 1/2 cups of beef stock
2 tbs of Marsala wine
1 tbs fresh thyme, chopped
1 tbs parsley, chopped
Fresh herbs for garnish
kosher salt and fresh cracked black pepper to taste

It important for you to understand the different cuts of beef and their proper usage. Let’s start talking about the best cuts of beef which come from the short loin. This is where you will find the tenderest cuts which are the most expensive. These cuts include steaks, T-bone, Porterhouse, and Fillet Mignon from the tenderloin and the tenderloin itself. The tenderloin, running through the short loin and sirloin, is the ultimate cut for roasting, being very lean and tender. Chateaubriand is a thick piece cut from the middle of the tenderloin; it weighs about 12 oz and will serve 2 people. It is best served rare or medium rare. To accomplish this, cook the tenderloin 15 minutes per pound plus 15 minutes to reach an internal temperature of 145 degrees. You really need a meat thermometer because you don’t want to mess us such an expensive piece of meat. This recipe is based on a 4 lb tenderloin roast.


  • Cut a slit along the the side of the tenderloin roast and open to make a pocket.
  • Slice the mushrooms, drain and slice the peppers, and slice the onions. Place 1/2 of this mixture inside of the pocket.
  • Grind fresh cracked black pepper all over the tenderloin.
  • Wrap the tenderloin completely with bacon slices. You may secure the ends of the bacon to the tenderloin using tooth picks.
  • Using butcher’s twine tie the tenderloin. Your goal here is to tie it in a manner that creates an uniform shape all over. This will help insure that the tenderloin maintains it’s shape and cooks evenly.
  • Heat the oil in a large skillet over medium high heat. Do not use non stick. Holding meat with tongs brown evenly on all sides.
  • Transfer meat to a roasting pan and reserve the pan juices.
  • Roast the tenderloin in a preheated 375 degree oven for about 15 minutes per pound, plus 15 minutes until you reach an internal temperature of 145 degrees( medium rare).USE YOUR MEAT THERMOMETER!
  • Remove from roasting pan and cover with foil and let rest for at least 15 minutes.
  • Place the roasting pan on the stove stop and using medium heat and a wooden spoon release all of the brown bits. Add the flour the reserved liquid from the frying pan along with the wine and beef stock, and let reduce.
  • Add the Marsala, herbs and seasoning.
  • Cook, constantly stirring until thickened
  • Add the remaining mushrooms and peppers and onions and cook for 2 minutes
  • Place the tenderloin on a serving plate and spoon the sauce along with the mushrooms, onions and peppers over the tenderloin.




30 min


1 hr


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