Bacon Wrapped Beef Tenderloin with Henry Bain Sauce

1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh thyme 1½ tablespoons finely minced garlic ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 1 (4-pound) center-cut beef tenderloin, trimmed of fat 1 pound sliced bacon Henry Bain Sauce

Preheat the oven to 400°F. In a small bowl, combine the rosemary, thyme, garlic, salt, and pepper.

Sprinkle the herb mixture evenly over the tenderloin and rub it in with your fingers. On a clean work surface, place the bacon slices lengthwise side by side, overlapping them slightly. Use enough slices so the width of the bacon layer is about 2 inches shorter than the length of the tenderloin.

Place the tenderloin perpendicular to the bacon in the center of the slices. Fold the ends of the bacon over the tenderloin, then roll the tenderloin toward you so the ends of the bacon are on the bottom of the tenderloin. Stretch the bacon slices if necessary to fit around the tenderloin.

Heat a baking pan in the oven for 5 minutes. Remove the pan from the oven and carefully place the meat, bacon-ends down, in the hot pan. Roast, uncovered, for 50 to 60 minutes, until an instant-read thermometer inserted into the thickest part of the tenderloin registers 135°F for medium rare.

Remove the meat from the oven, cover it with aluminum foil, and let it rest for 15 minutes. The temperature of the meat should rise to 145°F while it rests. Cut the meat into ½-inch-thick slices and transfer to a serving platter. Serve with the Henry Bain Sauce on the side.

(Serves 8)