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Bacon-Wrapped Beef Tenderloin with Roasted Tomatoes and Arugula

Makes: 6  servings Prep 15 mins Start to Finish 1 hr
Bacon-Wrapped Beef Tenderloin with Roasted Tomatoes and Arugula


  • 2 pounds  plum tomatoes, halved lengthwise
  • 2 tablespoons  extra-virgin olive oil
  • 1 2 1/2pound  beef tenderloin, trimmed and tied
  • 1/2 pound  sliced bacon
  • 2 bunches arugula, coarse stems trimmed (9 cups)
  • 1/4 cup  crumbed blue cheese (preferably Maytag), plus additional for garnish
  • 2 tablespoons  balsamic vinegar


1. Preheat oven to 425 degree F.

2. Toss tomatoes with 1 tablespoon oil in a shallow heavy baking pan; spread out, leaving room in center for beef. Season with salt and pepper.

3. Rinse and pat beef dry. Wrap with bacon, slightly overlapping slices and tucking ends under beef.

4. Roast, turning tomatoes occasionally, until an instant-read thermometer inserted in center of beef registers 122 degree F for medium-rare and tomatoes are golden brown, 30 to 35 minutes.

5. Transfer beef in pan to rack; let stand 15 minutes before carving into 1/3-inch-thick slices, discarding string. Meanwhile, toss arugula with cheese, vinegar, and remaining 1 tablespoon oil. Salt and pepper to taste.

6. Place tomatoes on opposite sides of a large serving platter, gently combine with salad and sprinkle with cheese. Arrange beef slices in center of platter; season with pepper. Makes 6 servings.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)840,
  • Fat, total(g)72,
  • chol.(mg)164,
  • sat. fat(g)28,
  • carb.(g)9,
  • fiber(g)3,
  • pro.(g)40,
  • sodium(mg)438,
  • Percent Daily Values are based on a 2,000 calorie diet