Bacon-Wrapped Beef Tenderloin

1 . Stage

Trim beef tenderloin to a thickness of 2 1/2 inches.

2 . Stage

Combine rosemary, thyme, garlic, salt, and pepper in a small bowl. Rub and press mixture evenly over all sides of the beef.

3 . Stage

Place a long sheet of plastic wrap on a work surface. Arrange bacon slices crosswise on the wrap, slightly overlapping each piece to form a rectangle. Place the seasoned tenderloin over the bacon slices. Wrap the bacon slices up around the beef and secure with toothpicks. Wrap tightly in plastic wrap and refrigerate for 6 to 8 hours.

4 . Stage

Preheat the oven to 400 degrees F (200 degrees C). Remove beef from the refrigerator; remove and discard plastic wrap.

5 . Stage

Heat oil in a roasting pan over 2 burners set to medium heat. Place beef, seam-side down, in the roasting pan. Cook until bacon begins to brown, turning to brown on all sides, 5 to 7 minutes.

6 . Stage

Transfer the roasting pan to the preheated oven. Roast, uncovered, until firm and reddish-pink and juicy in the center, 30 to 35 minutes, or until desired doneness.

7 . Stage

Transfer beef, seam-side down, to a platter. Remove toothpicks and let stand for 10 minutes before slicing.