Bacon Rubbed Roast Tenderloin of Beef
By Paula DeenJUMP TO RECIPE
- 1 (4-5 lb) trimmed of the kidney fat coating and membrane (this is an easy task, or have your butcher trim) tenderloin of beef
- 1/2 cup congealed bacon fat
- 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 400º oven. For a roast that is medium rare, cook until the internal temperature reaches 120º 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.