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Bacon Wrapped Beef Tenderloin
(4 pounds) beef tenderloin, trimmed
1 (4 pounds) beef tenderloin, trimmed
tablespoons Better Than Bouillon® Roasted Beef Base
2 tablespoons Better Than Bouillon® Roasted Beef Base
tablespoons garlic powder
2 tablespoons garlic powder
tablespoons olive oil
2 tablespoons olive oil
pound Applewood smoked bacon
1 pound Applewood smoked bacon
Preheat the Big Green Egg® to 425°F. Set EGG® for indirect cooking with the plate setter and porcelain grid.
Mix the Roasted Beef Base, garlic powder, and olive oil together in a small bowl. Rub the tenderloin all over with the mixture.
Place the tenderloin onto a work surface. Lay the bacon over the beef tenderloin and tuck the edges under the meat. Tie the meat in 1-2 inch intervals with butchers twine. Place the meat into a grill-proof roasting pan.
Place the roasting pan directly onto the EGG and roast for 35-40 minutes or until the internal temperature reaches 125°F when checked with an instant read thermometer.
Remove the meat from the EGG and let rest for 15 minutes before slicing.
Delicious served with Red Wine Pepper Sauce and/or Yorkshire Pudding. Try this dish with Better Than Bouillon Reduced Sodium or Organic Roasted Beef Base.
SAME COOKING TIME AND TEMPERATURE APPLIES WHEN USING A CONVENTIONAL OVEN.