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Bacon-Wrapped Tenderloin Tips

Bacon-Wrapped Tenderloin Tips

This sumptuous appetizer is made even easier with Omaha Steaks Precooked Bacon Slices. The only advance preparation needed is to thaw the bacon slices and Tenderloin Steak Tips in the refrigerator overnight.

Ingredients

  • 3 Pounds Omaha Steaks Tenderloin Steak Tips
  • 32 Omaha Steaks Precooked Bacon Slices
  • 1 jar Omaha Steaks Seasoning
  • Round wooden toothpicks

Directions

Preheat oven to 450 degrees.

Thaw tenderloin steak tips and precooked bacon slices overnight in the refrigerator. Sprinkle tenderloin tips with seasoning. Wrap a slice of bacon around each tenderloin tip and push a toothpick through it to secure the bacon. Place bacon-wrapped tenderloin tips on a baking sheet. Bake for 3 minutes; flip and bake an additional 2-3 minutes. Serve immediately.


Bacon Wrapped Steak Tip Appetizer Recipe

Bacon Wrapped Steak Tip Appetizer

  • 3 lbs. Steaks Tenderloin or Steak Tips
  • Approx. 1 1/2 lbs. of thick cut bacon
  • 3 tbsp Montreal Steak Seasoning
  • Toothpicks
  • 2 tablespoons regular or smoked paprika
  • 2 tablespoons freshly ground black pepper
  • 2 tablespoons kosher salt
  • 1 tablespoon granulated garlic
  • 1 tablespoon granulated onion
  • 1 tablespoon crushed coriander
  • 1 tablespoon parsley or dill
  • 1 tablespoon crushed red pepper flakes

Instructions for seasoning
Combine all ingredients, and mix well. Will store for up to 3 months.

Instructions for steak
Fry bacon until just slightly crisp, and drain on paper towels. Preheat oven to 450°. Sprinkle tenderloin tips with seasoning.

Wrap a slice of bacon around each tenderloin tip and push a toothpick through it to secure the bacon. Place bacon wrapped tenderloin tips on a baking sheet. Bake for 3 minutes turn and bake an additional 2-3 minutes. Drain off any grease from the pan, and serve immediately.


Recipe Summary

  • 2 tablespoons barbeque seasoning (such as KC Masterpiece®), or to taste
  • 2 pounds beef tips, trimmed
  • 1 pound bacon, strips cut in half
  • toothpicks

Rub barbeque seasoning into beef tips until meat has an orange hue, 3 to 5 minutes. Cut beef into 1-inch cubes.

Wrap each beef cube in a bacon slice and secure bacon slice with a toothpick.

Heat a skillet over medium-heat. Working in batches, cook wrapped beef tips in hot skillet until beef is browned all over and bacon is crispy, 5 to 10 minutes.


The pork should reach the internal temperature to at least 145 degrees Fahrenheit. I like to make sure my pork is fully cooked at 160 degrees. Keep in mind that during resting time pork continuing cooking inside too. Don’t overcook or the meat will be dry and tough.

Since we are making a bacon wrapped pork tenderloin it might sound hard but in fact its very easy. Make sure the bacon is not a thick cut or it will be hard to wrap the pork with it.

I like to brown meat before cooking. This step is not necessary if you are short in time its fine. But it helps sealing all the juices inside and make the final dish more juicy and tender.

Next, lay flat about 8 pieces of bacon. I used a cutting board. Place pork in the middle. Flip left side bacon pieces over the pork and then wrap the right pieces on top of left pieces. See pictures for reference.

As you can see if i used chick cut bacon, it would be impossible to wrap bacon tightly around the meat. It would be all falling apart. If it still falling apart try to use toothpicks to hold it together. Its not the best technique because some pork juices will be escaping through the holes.

Try this, wrap pork in butcher twine. Not too much, just to hold bacon together. It will work better than toothpicks.

Place bacon wrapped pork in the ninja foodi air fryer basket. There is no need to spray it with oil. Take a brush and brush maple syrup or honey all over the bacon. Use as much as you want. i just poured maple syrup straight from a jar.

It is time to close the lid and air fry pork using Ninja Foodi air fryer function.

You can baste pork with more maple or honey during cooking. It will add more sweetness and will help caramelizing bacon.

Once completely cook, take it out and let rest for 3 minutes. Slice in 1 inch slices and serve immediately. Bacon will be very crispy at the beginning and and with be getting more soft overtime.


Recipe Summary

  • 3 tablespoons packed brown sugar
  • 1 tablespoon snipped fresh rosemary
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 4 pound center-cut beef tenderloin roast
  • 12 &ndash 14 slices bacon (about 1 pound)
  • Freshly ground black pepper
  • 1 recipe Creamy Chive Sauce

Preheat oven to 425°F. Line a 15x10x1-inch baking pan with heavy foil set aside. For rub, in a small bowl stir together brown sugar, rosemary, salt, and 1/4 teaspoon pepper set aside.

Trim fat from meat. Sprinkle brown sugar mixture evenly over meat rub in with your fingers.

On a work surface, line up bacon slices lengthwise, overlapping slightly (use enough slices so the width of the bacon layer is about 2 inches shorter than the length of the meat). Place meat crosswise in center of bacon layer. Bring the top halves of the bacon slices over meat. Roll the meat toward you so the ends of the bacon slices meet underneath (stretch the slices if necessary). Sprinkle bacon with additional pepper.

Heat the prepared baking pan in the oven for 5 minutes. Meanwhile, insert an oven-going meat thermometer into center of meat. Remove pan from oven carefully place meat, bacon ends down, in the hot pan. Roast, uncovered, for 50 to 60 minutes or until the meat thermometer registers 135°F for medium rare. Remove from oven.

Cover meat with foil let stand for 15 minutes before slicing. (Temperature of the meat after standing should be 145°F.) Cut meat into 1/2-inch-thick slices. Serve with Creamy Chive Sauce.

Prepare as directed through Step 3. Cover and chill for up to 24 hours. Continue as directed in Step 4.

Prefer a different roast? Try a 4- to 5-pound boneless pork top loin roast (double loin). Roast at 325°F for 2 to 2-1/2 hours or until an instant-read thermometer registers 145°F. Like feta cheese? Use it in place of the blue cheese option in the Creamy Chive Sauce.

Nutrition Facts (Bacon-Wrapped Beef Tenderloin)


Bacon Wrapped Beef Tenderloin

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.

Recipe tags: beef base, moderate difficulty, main, beef, roast

Ingredients

2 Tbsp Better Than Bouillon ® Roasted Beef Base
2 Tbsp garlic powder
2 Tbsp olive oil
4 lbs beef tenderloin, trimmed
1 lb Applewood smoked bacon

Directions

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.


Bacon Wrapped Tenderloin with Creamy Horseradish Dipping Sauce

  • Author: Krista
  • Prep Time: 15 mins
  • Cook Time: 7 mins
  • Total Time: 22 mins
  • Yield: 27 - 30 tenderloin pieces 1 x
  • Category: Grilling, Appetizers, Holiday, Gluten Free, Beef
  • Method: Grilled
  • Cuisine: American

Description

A game day appetizer everyone will be fighting over! Tender Bacon Wrapped Tenderloin Bites charred on the grill and served with a homemade creamy horseradish sauce!

Ingredients

Horseradish Sauce:

  • 1/2 cup plain greek yogurt
  • 1 tablespoon prepared horseradish
  • 1 tablespoon minced shallots
  • 1/2 teaspoon stone ground mustard
  • 1 garlic clove, minced
  • 1/4 teaspoon honey
  • salt & pepper to taste

Instructions

  1. Preheat grill to medium high heat (about 375 degrees)
  2. Soak small wood skewers or wooden toothpicks in water for 15 minutes.
  3. In a small bowl mix, greek yogurt, prepared horseradish, minced shallots, mustard, garlic clove, honey, salt, and pepper to taste. Mix until combined. Set aside.
  4. To a small bowl add, beef tenderloin pieces. Season with 1 teaspoon of sea salt, toss to coat.
  5. Wrap each tenderloin piece with a small strip of Omaha Bacon, place a toothpick through the bacon and tenderloin to hold in place. (on some you may have to use two toothpicks)
  6. Spray grill with cooking spray or rub down grill grates with a olive oil soaked rag.
  7. Place Bacon Wrapped Tenderloin Bites on direct heat, grill for 2-3 minutes per side. If flare ups occur, move to indirect heat.
  8. Remove from grill when bacon is crispy. Let sit for 5 minutes.
  9. Serve with Creamy Horseradish Dipping Sauce.

Nutrition

  • Serving Size: 2-3 pieces
  • Calories: 155
  • Sugar: 1 g
  • Sodium: 191 mg
  • Fat: 11 g
  • Carbohydrates: 1 g
  • Protein: 12 g
  • Cholesterol: 35 mg

Keywords: bacon wrapped steak, super bowl appetizers, easy appetizers

Did you make this recipe?

I partner with Omaha Steaks each month to produce one rock star recipe. This month I used their beef tenderloin bites and applewood smoked bacon. I was compensated for my time and received the products for free. Thank you for letting me work with brands that I love!

IF YOU MAKE THIS RECIPE, BE SURE TO SNAP A PIC AND HASHTAG IT #JOYFULHEALTHYEATS . I LOVE SEEING WHAT YOU MAKE!

Want More Appetizer Recipes?


Recipe Summary

  • 2 tablespoons brown sugar
  • 2 tablespoons Jamaican jerk seasoning
  • 1 teaspoon ground paprika
  • 1 teaspoon ground thyme
  • ½ teaspoon dried oregano
  • ½ teaspoon seafood seasoning (such as Old Bay®)
  • 1 pinch crushed red pepper, or to taste
  • 1 (1 1/2 pound) pork tenderloin
  • 4 slices bacon, or more to taste
  • 1 tablespoon olive oil, or more as needed
  • ½ medium sweet onion, diced

Preheat the oven to 375 degrees F (190 degrees C).

Combine brown sugar, jerk seasoning, paprika, thyme, oregano, seafood seasoning, and crushed red pepper in a bowl rub generously all over the tenderloin. Wrap with bacon and secure with toothpicks. Coat lightly with oil and place in a loaf pan or casserole dish. Sprinkle any remaining spice rub on top, cover with some diced onion, and surround with remaining onion.

Bake, uncovered, in the preheated oven until pork is slightly pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).


Bacon-Wrapped Tenderloin

Bacon-Wrapped Tenderloin isn’t as hard as you think! It takes time and execution but it’s rewarding when you present your masterpiece at the dinner table! You can also use unlimited spices and sauces that will provide unique flavors so it’s something you can create over and over with excitement! Let’s jump into the recipe and directions!

Ingredients:

– 2 tenderloins trimmed and prepped

– 1/2 tablespoon Southwest Smoke

– 1/2 tablespoon Brown Sugar

– 1/2 tablespoon Kosher Salt

– 1/2 tablespoon black pepper

– 1/2 tablespoon mustard powder

– 2 tablespoons maple syrup

1) Prep your tenderloins, Dry rub.

2) After prepping your tenderloins create your bacon weave. It starts with 7 strips of bacon running the same way. Every other strip pull back 2 inches and lay a strip of bacon running the other way. Repeat this process until you have a blanket weave.

3) Have your smoker setup indirect for a 250 degrees smoking temp.

4) Once you wrap your tenderloins and tie them off with butchers twine place them in the center of smoker.

5) Smoke until an internal temp of 145 degrees.

6) Now you create your glaze quickly and apply to both tenderloins. Glaze to your preference.

7) Pull at an internal 160-165 and let rest for a few mins and slice for serving.


Bacon-Wrapped Beef Tenderloin Medallions


Bacon-Wrapped Tenderloin – The Prequel (the cutting and bacon-wrapping portion)

Sometimes we avoid cooking certain foods because we think they need to be complicated or the main ingredient is too expensive. It would be a shame to try a new recipe with a high priced piece of meat only to mess it up and end up eating cold cereal instead. Well, here’s a simple way to take an intimidating cut (beef tenderloin) and turn it into the culinary highlight of the week for your family. Bacon-wrapped fillets.

Sounds good right? Of course it does. You can wrap bacon around almost anything and it sounds good. But now we enter double-good territory. The bacon is being wrapped around a fillet, as in filet mignon. This is win-win.

Depending on how the economic downturn hit you, this may need to be a crime of opportunity. If you can afford regular beef tenderloin prices then feel free to prepare this whenever you want, but around here we only strike when the iron is hot. This happens to be about three times a year. During these magical times, our local grocer advertises trimmed beef tenderloin for as low as $5.88/pound**. This is great for two reasons, (1) at this price, tenderloin costs the same a sirloin, and (2) my butcher has already trimmed it for me, that means I’m not paying for weight that I would have to cut off and throw away.

**They also sell whole, untrimmed tenderloins for $4.88/pound on sale. Both are a good deal, but you’ll have to trim these.

Are you ready to cook yet? Good, because I am too. And lucky for us, this one really is simple. In fact, most of what you need to know is in the title – bacon wrapped tenderloin. That’s right, wrap the bacon around the tenderloin. Done. Okay, so it’s not quite that easy, but I’ll walk you through it.

Start with a pound of your favorite bacon, you don’t need anything expensive, almost any bacon will do. Now I usually get about a three-pound tenderloin, and I find that I can get about seven or eight steaks out of it.


Lay out your tenderloin on a cutting board. Slice it into medallions about two inches thick, carefully wrap each steak with a strip of bacon and secure with a toothpick. If you are making these ahead of time, skip the toothpick and just stack them up in groups of four and wrap tightly in plastic wrap, then put them in a freezer bag and freeze them. If you are cooking them now, then it’s time to light the grill.


Stand them all up on their ends and prepare a seasoning mix with about a tablespoon of kosher salt and an equal part of fresh black pepper. To this add a teaspoon of Montreal Steak seasoning. I like adding this because it ups the flavor a bit but doesn’t over power the star attraction. I know what you’re thinking and the answer is no. You cannot use Lemon Pepper, the answer is always no. Lemon Pepper is not allowed on my patio for the same reason Kool-Aid is banned. Generously season both sides of your medallions with the mix.

At this point the grill should be hot. Turn the grill down to medium and lovingly place your steaks on the grill. Give them all room, there is no need to crowd. As they cook, the bacon fat will melt and drip causing little flare ups. This is fine, this is good actually, but if you have too many steaks in one area we could get a situation that leads to char. We do not want char that is not good. Now close the lid and walk away. Find your beer (today I have Surly Bender with Coffee) and relax.

Cooking times will vary according to grill temp, climatic variables and medallion thickness, but follow these general guidelines:

After about three or four minutes, gently flip them and return to your beer. Repeat twice more. By this point they should be firming up and this is where personal preference and judgment come into play. The O6 likes their steaks medium, so this is what I shoot for. You should be able to press (gently! no squishing) on the steak with your tongs and feel some give, but you should also experience some spring back. Too much give, and you are in rare territory, too much spring and you are approaching well done.

Now, here is the good news, if you accidentally overcook these guys, it’s okay. The bacon will keep them from drying out it may be a little more done than you wanted, but it is definitely not ruined. If you found yourself on the bloody end of the spectrum, fear not, just throw it back on the grill.


I like to take them off just before they hit medium. I wrap them in foil and let them rest for about five minutes. This brings the flavors together and allows them to finish cooking through the miracle of carryover heat (which is also the secret to Shaina’s perfect scrambled eggs).

Now all that’s left to do is set the table, serve up your sides and plate the steaks. Wasn’t that easy? Five ingredients are all you need to produce a meal that your family will be talking about for weeks.