🥓 How to Grill Bacon-Wrapped Beef Tenderloin to Perfection

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This isn’t just another cookout—it’s a statement piece.
We’re taking a Lobel’s Prime Bacon-Wrapped Beef Tenderloin and turning it into a smoky, melt-in-your-mouth showstopper right off the grates of the Lone Star Grillz Santa Maria.

Picture this: rich, buttery beef tenderloin wrapped in crisp bacon, kissed by wood fire, and seared to perfection. This is where luxury meets backyard BBQ, and you’re the pitmaster orchestrating the flavor symphony.

The Story Behind the Recipe

This one started as a holiday dinner experiment — a quest to elevate the backyard BBQ into something worthy of the fine-dining table. I had a Lobel’s prime tenderloin, a few slabs of hickory-smoked bacon, and my Santa Maria grill fired up with hardwood charcoal.

The idea? Reverse sear it to slow-build that smoky depth, then finish it with high heat for that signature crust. The bacon bastes the tenderloin as it cooks, sealing in juices and adding layers of flavor. What came off that grill wasn’t just food — it was grilled art.

If you’re ready to turn your next BBQ into an unforgettable culinary experience, this is it.

Why You’ll Love This Recipe ❤️

🔥 Reverse-Sear Magic: Perfectly even cooking with a smoky finish.
🥩 Luxurious Tenderloin: Lobel’s Prime Beef = buttery texture and incredible flavor.
🥓 Bacon Blanket: Adds moisture, smokiness, and that crisp, savory crunch.
🍒 Wood-Fired Perfection: Cooked over natural charcoal and fire strips for authentic flavor.
👨‍🍳 BBQ Bragging Rights: It’s the kind of dish that’ll have your guests talking for weeks.

Mouthwatering Bacon-Wrapped Beef Tenderloin

🕒 Prep Time: 15 min 🔥 Cook Time: 45 min ⏳ Total Time: 1 hr 🍽 Serves: 4+

Ingredients

  • 1 Lobel’s Bacon-Wrapped Beef Tenderloin Roast

  • Stubbs Beef Spice Rub (or your favorite rub)

Instructions

1️⃣ Preparation
Unwrap your Lobel’s Bacon-Wrapped Tenderloin and pat it completely dry with paper towels. This ensures the seasoning adheres and the surface caramelizes beautifully. Remember — you’re not just cooking; you’re crafting a centerpiece.

2️⃣ Seasoning
Generously coat the tenderloin with Stubbs Beef Spice Rub on all sides. Don’t hold back — this step builds that flavorful crust and infuses every bite with smoky-sweet spice.

3️⃣ Grill Prep
Light your charcoal and use fire starting strips to get that perfect, even burn. Set up your Santa Maria grill for two-zone cooking — one side hot for searing, one cooler for indirect heat.

This reverse-sear method allows the tenderloin to cook gently before being finished over high flames for that perfect crust.

4️⃣ The First Cook (Indirect Heat)
Place the tenderloin on the cooler side of the grill. Close the lid and let the heat slowly build the internal temperature to 105°F (40.5°C).
This stage infuses the meat with smoky depth and starts rendering the bacon fat.

5️⃣ Searing to Perfection
Now for the grand finale — move the tenderloin directly over the flames. Use the JFK Method (Just Keep Flipping) — flip every minute to develop a rich, even crust without burning the bacon.
Keep this up until the internal temperature hits 130°F (54.5°C) for medium-rare perfection.

6️⃣ Rest and Absorb
Remove the tenderloin from the grill and let it rest for 30 minutes under loose foil. This is where the magic happens — juices redistribute, bacon crisps, and flavors meld into perfection.

7️⃣ The Grand Finale
Slice against the grain, serve warm, and take a bow — you’ve just nailed a bacon-wrapped tenderloin masterpiece worthy of the finest steakhouse.

Additional Tips 💡

🥓 DIY Bacon Wrap: Save money by wrapping your own tenderloin roast with quality bacon strips.
🔥 Indirect Heat First: Guarantees even cooking without over-searing.
⏱ Rest is Everything: Don’t rush — that 30-minute rest transforms the texture.
🍽 Serving Suggestion: Pair with roasted potatoes, grilled asparagus, or a drizzle of bourbon glaze.
🪵 Wood Choice: Apple, cherry, or oak wood add a rich sweetness that complements beef.

Why This Recipe Works

The reverse-sear technique is the secret weapon here. By slowly bringing up the temperature before hitting the flames, you lock in juiciness while building a rich smoky flavor. The bacon acts like an edible baster — crisping up while keeping the tenderloin moist and luxurious.

The result? A perfect balance of smoke, salt, and savory richness with that unmistakable char-grilled crust that only comes from a wood fire.

FAQ Section

Q: Can I use a different cut of beef?
A: Yes! Filet mignon or center-cut ribeye both work beautifully.

Q: How do I keep the bacon from burning?
A: Start indirect and finish hot — it renders slowly, then crisps perfectly in the final sear.

Q: What wood is best for beef tenderloin?
A: Fruitwoods like apple or cherry add mild sweetness; oak or hickory create a stronger smoky note.

Q: Can I prep this ahead of time?
A: Absolutely. Season and wrap it the night before, then bring to room temperature before grilling.

Q: How do I check doneness?
A: Use a meat thermometer. For medium-rare, pull at 130°F, rest to 135°F before slicing.

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