As much as I love prime rib, beef tenderloin is much easier to prepare, easier to carve and the leftovers are good cold.
The only challenge with beef tenderloin is it is lean (little to no fat), and it is best served rare. I wanted to do something that looked a little fancier than plain grilled tenderloin but was just as easy to execute. I thought about one of my favorite ways to prepare filet – Bacon-wrapped – and thought, let’s see what happens if I wrap the whole tenderloin in Bacon, mummy style.
I am making this tonight!
Click here for this recipe: http://www.nwherald.com/2017/03/02/beef-tenderloin-gets-a-festive-remake/awaff3z/