• Ingredients: 37
  • Serves: 10

Bacon-wrapped beef tenderloin with herb stuffing with canola oil.


  • Canola oil

For sauce

For beef and onion pitas

  • 4 pita loaves with pockets
  • 1/4 cup oil vegetable oil
  • 1 lb. white onions, quartered lengthwise, then cut lengthwise into 1/4-inch-wide wedges
  • 3/4 tsp. ground coriander
  • 1/2 tsp. ground cumin
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1 lb. sliced stir-fry beef or 1/3-inch-thick top round steaks, cut into 1/3-inch-wide strips

For assembling lasagne:

  • 12 long ruffle-edged dried lasagne noodles
  • 5 oz. finely grated Parmigiano-Reggiano




  • Mix of large and tiny white roses and fresias

Berry compote


  1. Step 1 Melt butter in large pot over medium heat. Add garlic; sauté 2 minutes. Add breadcrumbs. Sauté until golden brown, about 4 minutes.

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  2. Step 2 Remove from heat; mix in parsley. Season stuffing with salt and pepper. Cool completely.
  3. Step 3 Starting at 1 long side, cut each tenderloin lengthwise almost in half, stopping about 1/2 inch from opposite long side.
  4. Step 4 Open tenderloins like books. Sprinkle cut sides with salt and pepper. Pack half of stuffing on 1 side of each tenderloin.

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  5. Step 5 Fold plain side over stuffing.
  6. Step 6 Slightly overlap half of bacon slices on sheet of parchment paper, forming rectangle equal in length to 1 tenderloin.
  7. Step 7 Place tenderloin at 1 edge, across bacon ends. Using parchment as aid, roll up tenderloin in bacon.
  8. Step 8 Using kitchen string, secure bacon around tenderloin, tying at 1 1/2-inch intervals, then tie once lengthwise.
  9. Step 9 Repeat with remaining bacon and tenderloin. (Can be prepared 1 day ahead. Wrap tenderloins and refrigerate.

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  10. Step 10 Preheat oven to 400°F. Pour enough oil into large skillet to coat bottom; heat over high heat.

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  11. Step 11 Add 1 tenderloin. Sauté until bacon is brown, turning often, about 10 minutes. Transfer to rimmed baking sheet.
  12. Step 12 Repeat with second tenderloin. Roast until thermometer inserted into center of each registers 130°F to 135°F for medium-rare, about 30 minutes.

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  13. Step 13 Transfer to platter. Let stand 15 minutes. Cut off strings. Cut tenderloins into 1/2-inch-thick slices.

Nutrition information

Calories 1,208 Carbohydrates 33 g (11%)
Fat 93 g (143%) Protein 57 g (114%)
Saturated Fat 38 g (191%) Sodium 1,002 mg (42%)
Polyunsaturated Fat 7 g Fiber 2 g (10%)
Monounsaturated Fat 37 g Cholesterol 278 mg (93%)