Rosemary-Bacon Wrapped Beef Tenderloin with Red Wine Reduction

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A show-stopping centerpiece featuring beef tenderloin wrapped in crisp bacon, seasoned with rosemary, and finished with a deep red wine reduction for an elegant yet simple keto dinner. This American-inspired beef recipe (keto), ready in about 50 minutes, pairs Beef tenderloin, Bacon, Fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 American cuisine 400 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 400°F. Season the beef tenderloin (1 lb, trimmed) with 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, and 2 tsp chopped fresh rosemary.
  2. Step 2: Wrap the tenderloin with 4 strips of bacon (cut into 1-inch pieces), securing with toothpicks if needed. Place on a rack in a roasting pan and drizzle with 1 tbsp olive oil.
  3. Step 3: Roast in the oven for 25-30 minutes for medium-rare (internal temperature of 135°F), then let rest. Meanwhile, in a saucepan, combine 1/2 cup red wine and 1/4 cup beef broth, simmer until reduced by half (about 10 minutes). Pour over the rested tenderloin.

Frequently asked questions

How long does Rosemary-Bacon Wrapped Beef Tenderloin with Red Wine Reduction take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Rosemary-Bacon Wrapped Beef Tenderloin with Red Wine Reduction?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef tenderloin from drying out.

Can I substitute ingredients in Rosemary-Bacon Wrapped Beef Tenderloin with Red Wine Reduction?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Rosemary-Bacon Wrapped Beef Tenderloin with Red Wine Reduction for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Rosemary-Bacon Wrapped Beef Tenderloin with Red Wine Reduction keto?

Yes — this recipe is tagged keto based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes