Bacon-Wrapped Beef Tenderloin with Roasted Tomatoes and Arugula Recipe

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Bacon-Wrapped Beef Tenderloin with Roasted Tomatoes and Arugula

The arugula and blue cheese side dish add a fresh bite to the rich pork and beef flavors in this elegant dinner.

  • 2 pounds plum tomatoes, halved lengthwise
  • 2 tablespoons extra-virgin olive oil
  • 1 (2-1/2 lbs.) piece beef tenderloin, trimmed and tied
  • 1/2 pound sliced bacon
  • 2 bunches arugula, coarse stems trimmed (9 cups)
  • 1/4 cup (1 oz.) crumbed blue cheese (preferably Maytag), plus additional for garnish
  • 2 tablespoons balsamic vinegar
  • Preheat oven to 425 degree F.
  • 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.
  • Rinse and pat beef dry. Wrap with bacon, slightly overlapping slices and tucking ends under beef.
  • 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.
  • 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.
  • 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
  • Calories 840, Total Fat 72 g, Saturated Fat 27.5 g, Cholesterol 164 mg, Sodium 438 mg, Carbohydrate 9 g, Fiber 3 g, Protein 40 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
  • Percent Daily Values are based on a 2,000 calorie diet
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