Beef Tenderloin
Scott Hagnas | March 1 2008
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Time: 18 minutes
• 1 lb beef tenderloin
• 8 slices of bacon (no nitrites)
• 1 Tbsp olive oil, divided
• sea salt to taste
• 1 slice of red onion
• 1/2 cup sliced mushrooms
Place bacon onto a roasting pan and start baking in the oven at 350 degrees. Meanwhile, pre-heat a skillet to medium high and add 1 tsp olive oil. Cook the tenderloin in the hot skillet for one minute on each side. Plate and set aside.
Remove the bacon from the oven once it has become soft, but not crisp. Carefully wrap bacon around tenderloin, holding it in place with toothpicks.
Place the tenderloin on the roasting pan, lightly sprinkling the steak with sea salt. Return to the oven for around five minutes, checking frequently.
Meanwhile, add the mushrooms and sliced onion to a small skillet, along with 2 tsp of olive oil. Sauté for around 8 minutes, or until soft. Serve the wrapped tenderloin topped with the sauteed veggies.
Zone info: 4 servings at 4.5 protein blocks, 7.5 fat blocks. Carbs negligible.
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