Bacon-Wrapped Beef Tenderloin with Roasted Tomatoes and Arugula
The arugula and blue cheese side dish add a fresh bite to the rich pork and beef flavors in this elegant dinner.
Ingredients
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2 pounds plum tomatoes, halved lengthwise
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2 tablespoons extra-virgin olive oil
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1 (2-1/2 lbs.) piece beef tenderloin, trimmed and tied
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1/2 pound sliced bacon
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2 bunches arugula, coarse stems trimmed (9 cups)
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1/4 cup (1 oz.) crumbed blue cheese (preferably Maytag), plus additional for garnish
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2 tablespoons balsamic vinegar
Directions
1.
Preheat oven to 425 degree F.
2.
Toss tomatoes with 1 tablespoon oil in a shallow heavy baking pan; spread out, leaving room in center for beef. Season with salt and pepper.
3.
Rinse and pat beef dry. Wrap with bacon, slightly overlapping slices and tucking ends under beef.
4.
Roast, turning tomatoes occasionally, until an instant-read thermometer inserted in center of beef registers 122 degree F for medium-rare and tomatoes are golden brown, 30 to 35 minutes.
5.
Transfer beef in pan to rack; let stand 15 minutes before carving into 1/3-inch-thick slices, discarding string. Meanwhile, toss arugula with cheese, vinegar, and remaining 1 tablespoon oil. Salt and pepper to taste.
6.
Place tomatoes on opposite sides of a large serving platter, gently combine with salad and sprinkle with cheese. Arrange beef slices in center of platter; season with pepper. Makes 6 servings.
Nutrition information
Calories 840, Total Fat 72 g, Saturated Fat 27.5 g, Cholesterol 164 mg, Sodium 438 mg, Carbohydrate 9 g, Fiber 3 g, Protein 40 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Slow-Roasted Beef Tenderloin
Roasting beef over a bed of herbs infuses the meat with fragrance and flavor. Serve with mushroom tumble and spicy horseradish cream sauce.
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