Beef tenderloin in bacon
8 servings
15 minutes
Beef tenderloin wrapped in bacon is the essence of Italian gastronomy, a combination of juicy meat and crispy bacon that gives the dish a rich flavor. The recipe traces back to Tuscan traditions where meat is grilled with minimal spices to highlight its natural taste. The tenderloin, wrapped in strips of bacon, is first seared to a golden crust and then brought to perfect tenderness while soaking in butter. Lemon zest and green peas add fresh notes that balance the density of the meat flavors. This dish pairs wonderfully with a glass of red wine, creating an atmosphere of a cozy Italian dinner.
1
Cut the fillet into portion-sized pieces 1.5–2 cm thick. Wrap each piece in bacon.
- Bacon: 8 pieces
- Beef tenderloin: 600 g
2
Fry the meat in hot vegetable oil on both sides (for one minute each). Reduce the heat. Fry for another 3-4 minutes on each side.
- Vegetable oil: 30 ml
3
Increase the heat and melt butter in the pan. Fry for another 2 minutes on each side, basting the meat with butter. Season with salt and pepper.
- Butter: to taste
- Salt: to taste
- Ground black pepper: to taste
4
Serve with green peas and lemon zest.
- Lemon zest: 50 g
- Canned green peas: 1 jar
