Bacon Wrapped Beef Tenderloin and Rainbow Veggies

Bacon Wrapped Beef Tenderloin and Rainbow Veggies

Recipe by Cooking Rabbit

Sheet pan + bacon-wrapped = dinner success. This meal feels really fancy, but it couldn’t be easier to pull together.

Prep time: 10 Mins

Total time: 40 Mins

Yield: 6 Servings

Calories per serving: 490

Fat per serving: 23 g

INGREDIENTS

• 2 cups cherry tomatoes
• 4 oz baby bella mushrooms, halved
• 2 large yellow bell peppers, sliced
• 1 small butternut squash, peeled and diced
• 2 heads broccoli, cut into florets
• 2 large red onions, chopped
• 1/4 cup olive oil
• Salt and pepper, to taste
• 1 lb fatty bacon
• 1 beef tenderloin (about 1 1/2 lb)

HOW TO MAKE

1. Preheat oven to 450°F. (We want a hot, hot oven to roast these veggies and beef tenderloin.) Arrange the tomatoes, mushrooms, peppers, squash, broccoli, and red onions in rows on a sheet pan. Drizzle with olive oil and season liberally with salt and pepper, set aside.
2. On a large cutting board, lay out the bacon slices side-by-side, overlapping slightly. Place the beef tenderloin on top of the bacon, then season with salt and pepper.
3. Wrap the bacon up and around the tenderloin. Place the tenderloin on top of the bed of veggies on the sheet pan.
4. Roast in preheated oven for 25-30 minutes, or until all the veggies are tender, and the inside of the beef tenderloin reads at least 145°F on an instant read thermometer.
5. Remove from the oven, and let rest for 5-10 minutes for the juices to redistribute and the bacon to crisp up. Remove the beef tenderloin to a cutting board, and slice into 1/2-inch slices. Serve with roasted veggies. (Recipe yields about 3 oz beef and 1 cup veggies per serving.).
6. Tips: beef tenderloins are often sold two to a pack—either double this recipe and cook both, or freeze the other for another day.
7. Feel free to swap in or out whatever veggies make you happy. (But, let’s be honest, how can a rainbow of veggies not make you happy?)
8. The fattier your bacon, the better.
9. If one end of the tenderloin seems thin, tuck it under until it’s about the same thickness as the rest of the roast. Season liberally with salt and pepper.
10. No need to be finicky when you wrap the bacon up and around the tenderloin—just make sure the entire tenderloin is wrapped.
11. Is there such a thing as too many sheet-pan meals? Methinks not. Who doesn’t want a full repertoire of simple, delicious, and almost-no-cleanup dinners? This Bacon Wrapped beef Tenderloin with Rainbow Roasted Veggies is the newest idea in sheet-pan dinners—fancy enough to serve to guests, but easy enough that you can still enjoy a glass (or two) of wine while you chat up your dinner party. If you’ve never worked with beef tenderloin before, don’t be afraid! It’s a breeze to cook, and it’s ready in a flash—we’re talking less than a half hour here. beef tenderloin is a very lean meat, which means it can go dry in a flash. This recipe solves this problem by wrapping the tenderloin in fatty bacon. The drippings from the bacon keep the beef tenderloin tender, juicy, and oh so tasty. You’ll find beef tenderloin in the meat section of your local supermarket. You’re looking for unseasoned beef tenderloin (a lot of them already come flavored and seasoned), and chances are, you’ll be buying a “whole” beef tenderloin—which is actually two roasts. This recipe only uses one of them, so you can freeze the other and save it another day or double this recipe if you’re serving it to a whole gaggle of folks.