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10 Servings 

1 cup (2 sticks) butter 

6 garlic gloves, chopped 

4 cups fresh breadcrumbs made from crustless French bread 

2 ½ cups chopped fresh parsley (from 2-3 large bunches)

2-2 ¼ to 2 ½ pd center-cut beef tenderloin roasts 

20 to 24 bacon slices (about 1 ½ pds) 

Canola oil 

Melt butter in large pot over medium heat. Add garlic; sauté 2 minutes. Add breadcrumbs. Sauté until

golden brown, about 4 minutes. Remove from heat; mix in parsley. Season stuffing with salt and pepper. 

Cool completely.

Starting at 1 long side, cut each tenderloin lengthwise almost in half, stopping about ½ inch from opposite 

long side. Open tenderloins like books. Sprinkle cut sides with salt & pepper. Pack half of stuffing on 1 

side of each tenderloin. Fold plain side over stuffing. 

Slightly overlap half of bacon slices on sheet of parchment paper, forming rectangle equal in length to 1 

tenderloin. Place tenderloin at 1 edge, across bacon ends. Using parchment as aid, roll up tenderloin in

bacon. Using kitchen string, secure bacon around tenderloin, tying at 1 ½ inch intervals, and then tie 

once lengthwise. Repeat with remaining bacon and tenderloin. (Can be prepared 1 day ahead. Wrap 

tenderloins and refrigerate. Let stand at room temperature 1 hour before continuing). 

Preheat oven to 400’ F. Pour enough oil into large skillet to coat bottom; heat over high heat. Add 1

tenderloin. Sauté until bacon is brown, turning often, about 10 minutes. Transfer to rimmed baking 

sheet. Repeat with second tenderloin. Roast until thermometer inserted into center of each registers 130’ 

to 135’ F for medium-rare, about 30 minutes. Transfer to platter and let stand 15 minutes. Cut off 

strings. Cut tenderloins into ½ inch thick slices.


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