Bacon Rubbed Roast Tenderloin of Beef

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Recipe Courtesy of

Cooking a beef tenderloin is nearly foolproof…the secret is in the bacon rub.

Servings: 8
Prep Time: 5 min
Cook Time: 30 min
Difficulty: Easy

Ingredients Add to grocery list

1 4-5 lb. tenderloin of beef, trimmed of the kidney fat coating and membrane (this is an easy task, or have your butcher trim)
1/2 cup bacon fat, congealed
1 teaspoon kosher salt
1 teaspoon black pepper





Rub the entire outside of the beef tenderloin with the bacon fat.  Sprinkle with salt and pepper.  Place on a foil lined baking tray (for easy clean up) and put in a preheated 400ºF oven. For a roast that is medium rare, cook until the internal temperature reaches 120ºF when tested with a meat thermometer (approximately 30-45 minutes). Allow to rest for 15 minutes before slicing. Keep in mind that carryover heat will continue to cook the meat as it rests, raising the temperature 10-15 degrees.

Paula’s note: Without an ample rest, the juices of the tenderloin will rush out when you slice it, causing your meat to be dry. I also don’t bother tenting the roast with aluminum foil when it is resting. It stays plenty warm and tenting it will soften the wonderful crust formed from the bacon fat and spices.

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Reader Comments:


Anytime I want to try something new I auto pilot to a Paula Deen recipe. I have had major success with every recipe. Today I will be preparing tri tip and expect nothing less than success with a Paula Deen recipe by my side. Thanks Paula for providing such great recipes that are easy to follow.

By Gwen Avery on December 15, 2013


I watched Paula a few weeks ago and recorded a loin soaked in burnon. My handicaped daughter delieted the receipe. Can you please forward it to me. She cook the vedila onion with the beef cube on the same meal. I tried the onion and my family just loved it.

By Amy Cassatt on January 18, 2012


I bought a beef loin tri tip roast. Is it going to be tender? I know the tri tip steaks are very tender. sannia

By sannia marthini on April 05, 2011


I can not wait to try this recipe! It's simple and you just shove it in the oven and take it out when it's ready. I love that kind of cooking. I've been making your fried chicken for years and have had so many compliments. Of course I do give credit where it's due.

By Missi on March 11, 2011


By Melissa on March 11, 2011


Paula I was in your resturant a week ago and on Sunday Buffet you had a Barbeque Beef being served, I loved it , do you mind sharing that recipe with ,Thanks

By Amy on February 11, 2011


Paula I just love your cooking, it's to die for.I'm not so good at cooking but when I use your recipes it puts a smile on everyone in my home face!

By Norma on January 05, 2011


I loved this recipe. The tenderloin was very moist and the crust just made it even better.

By Anonymous on April 27, 2010

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