My family loves these! When Uncle Ben served these in one of our reunions, he has to stay grilling for a few more hours because they easily come and go. It’s a good thing he really didn’t need to watch over these all of the time. He just has to check a few minutes or so, so he was still able to eat! Our friend over at Food For My Family has this to say about this recipe:
“Five ingredients are all you need to produce a meal that your family will be talking about for weeks.”
This definitely tops my favorite grilled meat! Why not when it’s two-in-one? Seriously. Beef tenderloin wrapped in bacon? What else can top that one! Bacon itself is already very sinful.
Wrap that around a beef tenderloin and you’ve yourself a winner! Eat it with a side dish of salad and your favorite beer!
Ingredients
2 pounds Tyson beef tenderloin
Hormel bacon
Salt and pepper to taste
Montreal Steak seasoning
Instructions:
Lay out your tenderloin on a cutting board. Slice it into medallions about two inches thick, carefully wrap each steak with a strip of bacon and secure with a toothpick.
Stand them all up on their ends and prepare a seasoning mix with about a tablespoon of kosher salt and an equal part of fresh black pepper. To this add a teaspoon of Montreal Steak seasoning. Generously season both sides of your medallions with the mix.
At this point the grill should be hot. Turn the grill down to medium and lovingly place your steaks on the grill. Give them all room, there is no need to crowd. As they cook, the bacon fat will melt and drip causing little flare ups. This is fine, this is good actually, but if you have too many steaks in one area we could get a situation that leads to char.
After about three or four minutes, gently flip them. Repeat twice more. By this point they should be firming up and this is where personal preference and judgment come into play. The O6 likes their steaks medium, so this is what I shoot for. You should be able to press (gently! no squishing) on the steak with your tongs and feel some give, but you should also experience some spring back. Too much give, and you are in rare territory, too much spring and you are approaching well done.
If you found yourself on the bloody end of the spectrum, fear not, just throw it back on the grill.
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Quick Tip: If you are making this recipe ahead of time, skip the toothpick and just stack the beef tenderloin pieces up in groups of four and wrap tightly in plastic wrap, then put them in a freezer bag and freeze them.
Thanks again to Food For My Family for this amazing recipe.