Bbq Bacon-Wrapped Beef Tenderloin: A Step-By-Step Guide

Bacon-wrapped beef tenderloin is a mouth-watering dish that combines the buttery tenderness of beef tenderloin with the crispy, salty flavour of bacon. This dish is perfect for any celebration and can be served with a variety of side dishes and sauces. In this article, we will provide a step-by-step guide on how to cook bacon-wrapped beef tenderloin on the BBQ, ensuring that the bacon is crispy and the steak is cooked to perfection.

Choosing the right cut of beef

Beef tenderloin is a long, thin muscle that runs deep inside the loin, along the back, right under the spine. This muscle is not weight-bearing, so it doesn't get much exercise, and it doesn't have much connective tissue, making it very tender. This cut is also very lean, so it's important not to overcook it.

When choosing a beef tenderloin, you'll want to look for a long, cylindrical cut of meat with a uniform thickness. The ideal cut should be well-marbled, with a thin layer of fat covering the surface. This will help to keep the meat moist and juicy during cooking.

If you're cooking for a large group, you may want to consider buying a whole tenderloin, which typically weighs around 5 pounds. This will give you about six 2-inch steaks. For a smaller gathering, you can opt for a smaller, centre-cut tenderloin, which will yield about four 8-ounce steaks.

When selecting a whole tenderloin, look for one with a nice, thick "butt end," as this will give you more meat to work with. The "tip end" is the small, thin end of the tenderloin, which can be used for tournedos steaks or trimmed and used for other dishes.

If you're looking for a real show-stopper, go for the Chateaubriand, the most cylindrical section of the tenderloin. This cut is perfect for special occasions, as it's incredibly tender and will make for a stunning presentation.

When shopping for beef, it's always best to go to a reputable butcher or grocery store with a butcher on-site. That way, you can ask any questions you may have and ensure you're getting the freshest, highest-quality meat possible.

Preparing the beef

Selecting the beef

For this recipe, you'll want to select a tenderloin/filet cut of beef. While you can use other lean cuts, the tenderloin is the butteriest option. If you're cooking for several people, you can buy a larger piece of beef and cut it into individual steaks.

Wrapping the beef in bacon

Place the bacon slices on a board, overlapping them slightly as they will lose volume in the oven. Put the beef in the centre and wrap it with the bacon. You can use a toothpick to secure the bacon in place, but remember to remove it before cooking, as it can prevent the bacon from crisping up.

Seasoning the beef

You can season the beef with salt and pepper, or try a mixture of mustard, brown sugar, rosemary, salt and pepper. Paint the beef with the mixture all around and on the edges.

Cooking the beef

Preheat your grill to around 400-450°F. Place the steaks on the grill and cook for 5-6 minutes on each side. If you want to cook the bacon more, you can also turn the steak on its side. Cook until the temperature is 120°F for rare, 130°F for medium-rare, or 140°F for medium.

Wrapping the beef in bacon

Now it's time to wrap the beef in bacon. If you are using regular-thickness bacon, you can stretch it a bit to make it thinner before wrapping it around the beef. Place a large sheet of plastic wrap on a clean benchtop and lay the bacon slices vertically, slightly overlapping one another, working from left to right.

Sprinkle the beef tenderloin with salt and pepper, or a generous amount of steak seasoning. You can also use a mixture of mustard, brown sugar, rosemary, salt and pepper, and paint the Chateaubriand with the mixture all around and on the edges. Place the beef tenderloin horizontally across the strips of bacon and roll up the plastic and bacon around the beef so it is wrapped tightly and evenly. Twist the ends of the plastic to tighten and form the meat into a log shape.

If you are using thin-sliced bacon, you will only need about half or three-quarters of a piece of bacon for each filet. There should be as little overlap as possible to ensure the bacon becomes crisp. Cut the bacon to size with a pair of kitchen scissors, wrap it around the filet, and secure it with a toothpick. You can also use butcher's string, but be sure to remove it before eating.

If you are using a whole piece of beef tenderloin, cut off the thin ends to keep the most cylindrical part. This cut is called a Chateaubriand. The rest can be frozen and used for recipes that require chopped lean beef, such as stir-fries.

Cooking the beef

Firstly, you'll want to get your beef tenderloin to room temperature. This should take around 20 minutes. While you're waiting, preheat your grill to 400–450 °F.

Now it's time to wrap your tenderloin in bacon. You can use thin-sliced bacon, or, if you're using a thicker variety, you can stretch it to make it thinner, or even pre-cook it in the microwave for a few minutes. You'll want to use about half a slice of bacon per filet, and you can secure it with a toothpick.

Once your beef is wrapped, season it generously with salt and pepper on both sides. You can also add other seasonings, like steak spice or minced garlic.

Place the bacon-wrapped tenderloin on the grill and cook for 5–6 minutes on each side for a medium-rare finish. If you prefer your beef well done, aim for 8 minutes on each side. If you want to cook the bacon a little more, you can hold the steaks with tongs and angle the bacon towards the heat.

Once your steaks are cooked to your liking, remove them from the heat and let them rest for 5–10 minutes before serving.

Enjoy your bacon-wrapped beef tenderloin!

Making a sauce to accompany the dish

A bacon-wrapped beef tenderloin is a rich, buttery, and savoury dish, so a sauce with a tangy, sweet, or acidic flavour will help to cut through the fattiness of the meat.

A red wine reduction is a classic sauce to accompany beef. To make a red wine reduction, simply add wine, vinegar, and sugar to a pan and boil over medium-high heat until the volume has reduced by about 75%. You can also add butter and whisk it in to make the sauce shiny. Season with salt and pepper to taste.

If you're looking for a more savoury sauce, you can make a peppercorn sauce by sautéing garlic, shallots, and green peppercorns in the pan used to cook the beef. Add whiskey and reduce the liquid, then add beef stock and heavy cream and simmer to allow the flavours to meld. Remove from the heat and add cold butter, swirling as it dissolves. Season with salt to taste.

You can also serve the beef with a creamy mushroom sauce, or a simple side of mustard.

Frequently asked questions