OK! I’m finally back in the swing of things after vacation. But- I was stumped as to what I should blog about this week. Coming up with a new and interesting recipe is not always easy, especially if you aren’t feeling very creative. So I started asking around for suggestions. Well, the suggestion I heard from my guy friends was to do something “epic.” I know, sounds pretty lofty. However, they were unanimously referring to the new youtube craze “epicmealtime.” I don’t know if y’all have seen any of these videos (and I am not endorsing them or their behavior) but they are crazy and pretty funny. These grown men get together every week to create, drink, and eat a meal consisting of ridiculous things. For example: A breakfast sandwich made with 84 eggs and 90 egg McMuffins or a lasagna that uses Wendy’s Bacon Cheeseburgers in the filling. Their trademark is their use of bacon and Jack Daniels. (Massive quantities of both) They created a “bacon weave” that they wrap around other meats and every meal is covered in a Jack Daniels “sauce.” It’s ridiculous. The final product usually contains enough calories to sustain a small country for a week. But, like a train wreck, you just can’t stop watching! Obviously, nothing about that process is anything someone should attempt at home. But, in an effort to surprise my friends, I decided to pick and choose from the guys’ techniques and came up with my own “epic” meal…
A Blue Cheese Bacon-Weave Beef Tenderloin!
I mean, I thought, why not? Filet Mignon is often wrapped in bacon and a trendy (and delicious) topping for steaks at many restaurants involves blue cheese. (I opted out of the Jack Daniels) The following pictures and recipe are my real-life tribute to an epic meal of my own!
1 – 1 ½ pound beef tenderloin roast
1 package of center cut bacon
Steak seasoning (your own or a store bought blend. Or just salt and pepper)
6 oz of crumbled gorgonzola cheese (or regular blue cheese if you like a stronger flavor)
- Create the “bacon weave.” Lay 5 pieces of bacon on a flat surface. Weave 5 more strips of bacon in an alternating over/under pattern until you have a square of bacon strips. It should be pretty solid without a lot of space between the strips.
- Sprinkle the cheese all over the bacon weave.
- Season all sides of your tenderloin. Go easy on the salt as bacon contains a lot of salt
- Lay your tenderloin in the middle of the bacon weave
- Gently fold the ends of the bacon weave up the long side of the tenderloin. Then holding the weave onto your roast, roll the roast over once to fully cover the tenderloin with the weave. The weave may not reach all the way around to the bottom of the roast. That’s ok. You just want the weave to uniformly cover the top (like a blanket) Press down slightly as you do this to make sure that the cheese adheres to the surface of the meat.
- Place your roast into a 425 degree oven. After 20 minutes, turn the heat down to 325 degrees. Let the roast continue to cook for 10 more minutes (for medium rare) or 18 more minutes for medium) This will ensure that the bacon gets crispy and brown on top and the roast gets cooked all the way through.
- Be sure to let your roast rest for 10 – 15 minutes (VERY IMPORTANT) before slicing into it. You want all of the juices to reabsorb into the meat and not run out all over the cutting board.
That’s it! Pretty simple, really. And did I mention DELICIOUS?! Oh my, it was a perfect mixture of smoky bacon, tangy gorgonzola and rich, tender roast beef. It was so pretty too. It looked really cool as it came out of the oven. Really, a showstopper. If you are wanting to impress someone, this is the way to go. No one would even guess that it took you all of 6 minutes to prepare.
I served this meal with a baked sweet potato and a fresh spinach salad with bacon, avocado, and French fried onions in a garlicky dressing.
I hope you find time to create an epic meal of your own and that you get to share it with your friends and loved ones!