Bacon-Wrapped Beef Tenderloin with Herb Stuffing

Ingredients

• 1.5 pounds bacon 
• 4.5 pound frangelico 
• 4 cups bread fresh french crustless
• 1 cup butter (2 sticks)
• 10 servings canola oil 
• 2.5 cups parsley fresh chopped (from 2 to 3 large bunches)
• 6  garlic clove chopped

Equipment

• frying pan
• baking sheet
• baking paper
• oven
• pot
• kitchen thermometer
• kitchen twine

Directions

1. Melt butter in large pot over medium heat.
2. Add garlic; sauté 2 minutes.
3. Add breadcrumbs. Sauté until golden brown, about 4 minutes.
4. Remove from heat; mix in parsley. Season stuffing with salt and pepper. Cool completely.
5. Starting at 1 long side, cut each tenderloin lengthwise almost in half, stopping about 1/2 inch from opposite long side. Open tenderloins like books.
6. Sprinkle cut sides with salt and pepper. Pack half of stuffing on 1 side of each tenderloin. Fold plain side over stuffing.
7. Slightly overlap half of bacon slices on sheet of parchment paper, forming rectangle equal in length to 1 tenderloin.
8. Place tenderloin at 1 edge, across bacon ends. Using parchment as aid, roll up tenderloin in bacon. Using kitchen string, secure bacon around tenderloin, tying at 1 1/2-inch intervals, then tie once lengthwise. Repeat with remaining bacon and tenderloin. (Can be prepared 1 day ahead. Wrap tenderloins and refrigerate.
9. Let stand at room temperature 1 hour before continuing.)
10. Preheat oven to 400°F.
11. Pour enough oil into large skillet to coat bottom; heat over high heat.
12. Add 1 tenderloin. Sauté until bacon is brown, turning often, about 10 minutes.
13. Transfer to rimmed baking sheet. Repeat with second tenderloin. Roast until thermometer inserted into center of each registers 130°F to 135°F for medium-rare, about 30 minutes.
14. Transfer to platter.
15. Let stand 15 minutes.
16. Cut off strings.
17. Cut tenderloins into 1/2-inch-thick slices.