Perfect Whiskey-Glazed Bacon-Wrapped Beef Tenderloin
A quick and easy recipe featuring tender beef tenderloin wrapped in crispy bacon and glazed with a sweet and savory whiskey sauce, perfect for impressing guests or a special weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 1.5 to 2 pounds beef tenderloin, trimmed and center-cut
- 8 to 10 slices thick-cut bacon
- 1/3 cup whiskey (bourbon or rye)
- 1/4 cup brown sugar, packed
- 2 tablespoons Dijon mustard
- 3 cloves garlic, minced
- Freshly cracked black pepper, to taste
- Kosher or sea salt, to taste
- 1 tablespoon olive oil
- A few sprigs fresh thyme or rosemary (optional)
Instructions
- Pat the beef tenderloin dry with paper towels and season generously with salt and pepper all over.
- Heat olive oil in a large cast-iron skillet or heavy-bottomed frying pan over medium-high heat. Sear the beef tenderloin for about 2 minutes per side until a golden crust forms.
- Remove the tenderloin and lay it on a cutting board. Wrap bacon slices snugly around the beef, overlapping slightly to cover all sides. Use kitchen twine if needed to secure the bacon.
- In a small saucepan, combine whiskey, brown sugar, Dijon mustard, minced garlic, and fresh thyme or rosemary sprigs. Simmer gently over medium heat until the mixture reduces and thickens to a syrupy glaze, about 8-10 minutes. Remove herbs before glazing.
- Brush half the whiskey glaze all over the bacon-wrapped tenderloin, reserving the rest for basting.
- Place the tenderloin on a wire rack set inside a roasting pan or baking sheet. Roast in a preheated oven at 400°F (200°C) for 20-25 minutes, or until an internal temperature of 135°F (57°C) for medium rare is reached. Halfway through, baste with the remaining glaze.
- Remove from oven and tent loosely with foil. Let rest for 10 minutes before slicing.
- Slice into medallions and drizzle any remaining glaze on top or serve alongside. Enjoy immediately.
Notes
Use a meat thermometer to ensure perfect doneness; resting the meat after roasting is key to juicy results. For a non-alcoholic glaze, substitute whiskey with maple syrup or apple cider. If bacon slices are thin, use kitchen twine to secure them. Searing first locks in juices and creates a flavorful crust.
Nutrition
- Serving Size: 6-ounce beef tenderl
- Calories: 450
- Sugar: 8
- Sodium: 700
- Fat: 30
- Saturated Fat: 10
- Carbohydrates: 10
- Protein: 38
Keywords: whiskey glaze, bacon-wrapped beef, beef tenderloin, easy dinner, whiskey sauce, bacon, roast beef, savory glaze