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Bacon-Stuffed Beef Tenderloin with Cranberry Glaze

Name: Bacon-Stuffed Beef Tenderloin with Cranberry Glaze
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 tablespoons salt; Â½ cup plus 2 tablespoons sugar, divided; 1 tablespoon instant espresso powder; 8 slices uncured bacon; 8 ounces (1 package) cream cheese, room temperature; 1 tablespoon fresh rosemary, finely chopped; 1 beef tenderloin (about 5 pounds); 2 teaspoons cornstarch; 2 cups fresh cranberries

Special occasions call for perfectly cooked tenderloin. Bacon-Stuffed Beef Tenderloin with Cranberry Glaze adds a special touch with a savory bacon and cream cheese filling and a cranberry glaze for holiday flair.

Jessi Heggan

Print Recipe

Makes: 12 servings
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 45 minutes
Recipe Created By: Jodie Shield
Featured In: Illinois Farm Bureau Partners

Ingredients

2 tablespoons salt
½ cup plus 2 tablespoons sugar, divided
1 tablespoon instant espresso powder
8 slices uncured bacon
8 ounces (1 package) cream cheese, room temperature
1 tablespoon fresh rosemary, finely chopped
1 beef tenderloin (about 5 pounds)
2 teaspoons cornstarch
2 cups fresh cranberries

Instructions

Preheat the oven to 425 degrees.
In a small bowl, whisk together the salt, 2 tablespoons sugar and espresso powder. Set aside.
In a large frying pan over medium-high heat, cook bacon until crispy, about 10 minutes. Transfer bacon to paper towels and blot dry. Once cool, crumble into bits and place in a medium bowl.
To the bowl with the bacon bits, add the cream cheese and rosemary. Stir until thoroughly combined.
Make a long slice down the middle of the tenderloin lengthwise, stopping within ½-inch of the bottom. Fill the center with the cream cheese mixture. Seal back together by tying 6 to 8 pieces of kitchen twine around the tenderloin, each about 2 inches apart. Using your hands, coat the outside of the tenderloin with the prepared rub.
Place tenderloin in a roasting pan and roast for 45 to 55 minutes, or until the meat reaches desired doneness. (For medium-rare, a thermometer should read 135 degrees; for medium, 140 degrees; and for medium-well, 145 degrees.)
Meanwhile, in a medium saucepan, combine the remaining ½ cup sugar and cornstarch. Stir in the cranberries and ¾ cup water. Bring to a boil over medium-high heat and continue cooking until cranberries pop, about 5 minutes. Set aside to cool.
Transfer tenderloin to a serving platter, tent it with foil and let stand about 15 minutes before slicing. Remove string, slice and serve warm with the cranberry glaze on top.