- Looking to impress your dinner guests
for a special occasion?
This is the roast that will do it, the tenderloin roast,
with all the bells and whistles
and with only five ingredients.
(light upbeat music)
Here in the Test Kitchen,
we work on perfecting the classics,
but more often we're looking to push flavor.
A tenderloin roast with just salt and pepper can be sublime,
but wrapping it in bacon
and kissing it with maple syrup and rosemary
takes it to a whole 'nother level.
Don't miss these important steps
for an incredible bacon-wrapped tenderloin
with maple syrup and rosemary.
Let's get started.
First things first, let's unveil the star of the show.
This is a center cut
from the most tender cut of beef you can buy,
the tenderloin.
Have your butcher cut this into a barrel shape like this.
It's known as a Chateaubriand.
This is about two pounds.
Check this out.
When you get the Certified Angus Beef brand,
you're used to seeing marbling like this.
If it's not CERTIFIED, it's not the best.
We'll season this beauty up with some salt and pepper.
I'm using our special chef blend for this,
Himalayan flake sea salt
and our custom five pepper melange.
And generously season all around this tenderloin.
I like to do it right on the butcher paper
so I can roll the roast
and catch the runaway salt and pepper.
Wrap it right back up and head into the fridge
before moving onto the rosemary and maple glaze.
Starting with fresh rosemary,
just pull the leaves off a sprig.
We're not going to use too much.
rosemary is a strong flavor,
and we don't want it to overwhelm
the subtle flavor of the tenderloin.
We'll mince it with a sharp knife,
super fine like this to yield just a couple teaspoons.
Put that in a little bowl
and we'll add some good high-quality maple syrup.
This will be our glaze, more on that in a minute.
All right, let's get set up to wrap our tenderloin.
Start by pulling out a sheet of plastic wrap horizontally
onto the counter or a large cutting board.
Lay it nice and flat
so we can lay our bacon slices out to encase the tenderloin.
Lay each piece vertically,
overlapping the previous slice about halfway.
The goal is to end up with a sheet of bacon
that matches the length of the tenderloin.
I'll use about 14 pieces of thin-sliced bacon.
The thin slice is important.
You'll see why when we roast it.
Okay, lay the seasoned roast across the bottom.
You should have an inch or so of bacon
past the length of the roast.
Here's where we add our maple rosemary glaze,
just paint it on the roast.
This does a couple things.
It will act as a glue to hold our bacon to the roast,
and it also gives a subtle sweet note.
The rosemary is going to be the perfect punch of flavor
hanging out under the bacon.
Turn the roast to coat all sides so it's evenly seasoned.
Okay, don't miss this part.
Wrapping this correctly
is one of the most important tips to a successful roast.
Bring the plastic wrap with you
as you bring the sheet of bacon over the roast.
Roll tightly like a burrito
until the bacon edge comes all the way around.
Now, peel the plastic wrap back carefully
and continue rolling tightly to overlap the bacon edges.
Pull the plastic wrap edge tightly around and smooth it out.
Then roll it and pinch the excess plastic wrap on the edges
and work out any air bubbles,
Pinch the plastic wrap on each side.
Lift and continue rolling to get tighter.
There you go.
You can put this in the fridge until you're ready to roast.
I love doing this ahead, because it cooks so fast.
In less than an hour, our roast will be ready.
When you're ready to roast, preheat your oven to 450 degrees F
and get a roasting pan ready.
For easy cleanup, take a sheet of foil
and line the bottom of the pan.
I love these rack inserts,
because it gives our roast a chance
for air to circulate completely around when it cooks.
Okay, let's remove the roast from the refrigerator,
and we'll remove that plastic wrap
and place this roast in the center of the pan carefully
to keep things all intact.
The edge of the bacon should be on the bottom
so it pinches it from opening up on us,
and into the hot oven.
After 15 minutes in the oven,
rotate the pan 180 degrees so it cooks evenly.
Also, and super important here,
I'll reduce the oven temperature to 325 degrees F
to gently roast to my target doneness.
Looks nice and golden, looks good.
Because I'm going for medium rare,
I'm looking for 125 degrees F internal.
Then I'll pull it and let it rest.
Now that's important.
If medium rare isn't your target, that's fine.
You can go a little more than that.
Take a look at this doneness chart
and go 5 to 10 degrees F below your target.
If the outside isn't nice and golden for you,
go ahead and hit those spots
that are a little more raw in the bacon with the torch,
so a propane torch like this,
and you can crisp it up and make it nice and browned.
Then we make sure we let this thing rest
for about 10 minutes.
Tent it with foil, and we'll slice it up.
To nail your degree of doneness,
make sure to use our Roast Perfect app.
It's the perfect tool to end up
with a roast just the way you like it.
After it's had time to rest,
transfer the roast to a carving board
and grab your sharpest knife.
Let's cut it right down the middle and have a look.
I'm a big fan of these longer slicing knives
to cut cleanly through the bacon crust.
It looks amazing, doesn't it?
We've got the crispy bacon on the outside,
the maple glaze inside, rosemary.
I can't wait to taste it.
Let's slice some more up.
Is this not a celebration feast?
It looks amazing.
This is a tenderloin elevated.
That hint of rosemary in there, amazing,
the smokiness of bacon, fantastic.
The tenderness of this filet, though,
that's what wins, amazing.
You're gonna love this.
Make sure to like and subscribe.
We'll see you next time in the Test Kitchen.