Bacon-Wrapped Beef Tenderloins With Pomegranate Glaze

As with bacon, if you are going to indulge in something, it only makes sense to buy the very best. Go to your local butcher and buy steaks that will make you proud. You might want to make a little extra sauce to keep your guests from licking their plates at such a nice dinner.
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  • 4 beef tenderloin steaks 4-6 ounces each
  • Salt
  • Coarsely ground black pepper
  • 4 slices thick-cut peppered bacon
  • 2 tablespoons olive oil
  • Pomegranate Glaze


  • Preheat oven to 450°F.
  • Sprinkle each steak very generously with salt and pepper.
  • Wrap each steak with one slice of bacon, securing the ends with a toothpick.
  • Heat the olive oil in a large skillet, preferably cast-iron, over high heat.
  • Sear the steaks to a nice brown, about 2 minutes on each side.
  • Using a pair of tongs, carefully roll the steaks on their sides to quickly sear the bacon all the way around.
  • Transfer the skillet to the oven and cook, flipping the steaks once halfway through cooking, until the steaks are done to your liking and the bacon is just cooked through, 5-7 minutes for medium-rare.
  • Remove and discard the toothpicks.

Notes / Tips / Wine Advice:

Serve the steaks hot, drizzled with Pomegranate Glaze.
Course Beef / Pork