Every once in a while I like to break out a roast to make me feel like an adult. This particular time I was looking for a way to get rid of the leftover carrots from Easter dinner as well as what I had left of my arugula from my breakfast sandwich endevor. My Pepperplate account came to the rescue with Bacon-Wrapped Beef Tenderloin with Roasted Tomatoes and Arugula – Recipe.com. So obviously I made some changes. I swapped the tomatoes for the carrots because I just hate tomatoes. Where I live on my own I didn’t make the full sized salad, just shrunk it down to a single serving and made it fresh every time I had leftovers. The cut of beef was different as well.
Bacon-Wrapped Roast Beef
Yield: 6 servings
- 1 2.5 lb beef tenderloin or roast of choice
- 1/2 lb bacon
- 9 cups of arugula
- 1/4 cup crumbled blue cheese
- 2 tbsp of balsamic vinegar
- 1 tbsp of olive oil
- Preheat oven to 425 F.
- Rinse and pat the beef dry. Season with salt and pepper. Wrap with bacon, slightly overlapping the slices and tuck the strips under the beef.
- Roast until beef registers medium-rare, about 30-35 minutes. I personally undercook my roasts and then just eat the ends the first night I have it. That way I can reheat it through the week without it drying out.
- Let the beef rest on a rack for 15 minutes before carving.
- Toss the arugula with the cheese, vinegar, and olive oil. Salt and pepper to taste.
What would I change?
Different cut of roast would work better with this particular recipe. Also, I would probably roast potatoes with some rosemary and olive oil around the beef instead of throwing in my left over carrots toward the end. I think cooking it in the same pan with the herbs would give it a nice fragrance.