It's not often I can say I cooked something for dinner that I haven't cooked before. Christmas Eve I cooked a beef tenderloin with triple cut bacon. This was a first for me. I was inspired to try this by the fact that the whole loins were selling for a little over $6 per lb.
I used the reverse sear method, where the tenderloin was cooked for an hour at 225 degrees, one hour at 200 degrees and then at 170 until the internal was 128 degrees. After a sitting period of 30 minutes, I put it in the convection oven on broil at 500 degrees for about 7 minutes. This helped give the roast more color and crisped the bacon real nice.
The result was an incredibly tender and juicy roast. The bacon added some fatty mouthfeel and was a really nice accompaniment to the tenderloin. I can't wait to get my *new bbq smoker fixed and try a tenderloin with bacon in the smoker.
Merry Christmas to all!!
