Name: Roasted Beef Tenderloin Wrapped in Bacon
Yield: Makes 8 servings
Ingredients: 1 3-pound beef tenderloin piece (large end), trimmed; 12 1/4-inch-thick slices peeled garlic (from about 4 cloves); 1 tablespoon coarsely ground black pepper; 1 pound bacon slices; 3 8- to 9-inch-long fresh rosemary branches

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Roasted Beef Tenderloin Wrapped in BaconBrian Leatart

The roast can be prepped one day ahead. What to drink: A robust, medium- to full-bodied red, such as an Italian Barbera. Susan Simon also recommends a Carlo Hauner 1998 Rosso Antonello (made with Sangiovese and Nero d'Avolo grapes); it's produced on the Italian island of Salina.

Recipe notes

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