Barley Beef Bacon Wrapped Tenderloin
|Beef tenderloin||1 (Choice Brawley)|
|Vegetable oil||1 Tablespoon|
|Whole grain mustard||2 Tablespoon|
|Chopped shallots||2 Tablespoon|
|Chopped garlic||1 Tablespoon|
|Chopped fresh thyme||1 Tablespoon|
|Kosher salt||To Taste|
|Freshly ground black pepper||To Taste|
|Thick bacon slices||15|
1. Preheat oven to 350°F.
2. Clean tenderloin by removing all silver skin.Combine oil and mustard and spread evenly over tenderloin. Stir together shallots, garlic and thyme in a small bowl; rub onto tenderloin. Season to taste with salt and pepper. Wrap bacon around tenderloin and tie with butcher's twine.
3. Sear the roast in a large pan over medium heat, turning often to ensure even browning. After the bacon has been rendered, place the meat on a rack and roast for 15-20 minutes, or until the internal temperature is 130°F.
4. Remove roast from the oven and let rest for 5-10 minutes. Remove string,