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Bonacini's roast beef tenderloin feast


  • 1361 to 1588 grams (3 to 3 1/2 lb) center-cut beef tenderloin
  • 4 slices of bacon
  • 1 tablespoon of butter
  • Sprig of rosemary and thyme
  • 3 cloves of garlic peeled and smashed
  • Splash of vegetable oil
  • Salt and pepper


  1. Pre-heat oven to 375 to 400 degrees.
  2. In a good size pan suitable for oven roasting, sear the seasoned tenderloin in a splash of vegetable oil until light golden brown all around for approximately six to eight minutes.
  3. Once seared golden brown drape the tenderloin with the bacon and place into the hot oven.
  4. Roast the tenderloin for approximately 15 to 18 minutes turning from time to time using a meat thermometer to check the internal temperature of 120 to 125 degrees for a medium-to-medium rare cook.
  5. The last few minutes of cooking remove the now cooked crispy bacon and keep to one side. Next add the butter, herbs and garlic, continue cooking the tenderloin until the internal temperature is reached.
  6. Remove the tenderloin from the oven, transfer to a large plate, tent with aluminum foil, and allow to rest.
  7. Remove the garlic and herbs from the pan and add to plate.