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Bacon Wrapped Tenderloins

Bacon Wrapped Tenderloins


In This Share

Thick-Cut Bacon (1lb) from Raised Right Pork
Filet Mignon (8oz - quantity 2) from Raised Right

INGREDIENTS:

2 filets mignon
2 slices of thick cut bacon
1/4 teaspoon sea salt
1/4 teaspoon coarse ground black pepper
1 Tablespoon butter
olive oil

DIRECTIONS:

Preheat the oven to 450 degrees.
Season steaks with olive oil, salt and pepper.
Wrap each filet with bacon and secure with toothpicks.
Heat an oven safe skillet (metal or cast iron) over medium-high heat. Add 1 tablespoon butter and 1 tablespoon of extra virgin olive oil.
When melted, add filets to skillet and sear on both sides, about 1 minute per side.
Remove the skillet from the stove top and place into the oven.
Cook until medium rare, 10-12 minutes.
Remove from oven and allow to rest for 5 minutes before serving.

Always Raised Right

Meat and seafood from hand-selected producers, competitively priced for any budget.

No Unnecessary Antibiotics

Enjoy delicious meat and seafood raised under the highest standards using no unnecessary antibiotics.

No Added Hormones

We believe animals should develop at their own pace — 100% free of artificial growth hormones — the way nature intended.

Known & Taste Tested

We personally know each producer we work with and ensure you get meals full of mouth-watering flavor.

Raised Right

Cross
Pasture-raised, grain-finished
Antibiotic-free
Hormone-free
Cross • Pasture-raised, grain-finished
Antibiotic-free • Hormone-free

Raised Right Pork

Pork
Grain fed
Pennsylvania & Finger Lakes Region
Antibiotic-free
Hormone-free
Pork • Grain fed
Pennsylvania & Finger Lakes Region
Antibiotic-free • Hormone-free
We have strong relationships with each producer we work with and have done our homework to ensure they meet our high standards. We only supply meat and seafood that we’d put on our own tables — a product that’s delicious and raised ethically, cleanly and sustainably — always taste-tested by experts and better than anything you can find in your grocery store.

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