Wrapped Beef Tenderloin - Caterpillar Roast

• 1/2 lb (.2 kg). 1/2" filleted beef tenderloin
• 1 lb (.5 kg). bacon strips
• 1/2 cup (125 ml) dried tomatoes
• 1/4 cup (60 ml) pine nuts
• 1/4 cup (60 ml) whole leaf basil
• seasoning to personal taste ie: Mrs. Dash, etc...(optional)

1. 'Butterfly' fillet the tenderloin by slicing through the 1/2" fillet from the side almost to the other side, stop about 1/4"-3/8" from the opposite side.
2. Open the fillet.
3. If you decide to use seasoning (I don't) rub it into the meat now.
4. Layer the tomatoes and the basil leaves (leave about 1/2" from edges).
5. Evenly sprinkle the pine nuts over the tomatoes and basil.
6. Starting at one end, begin rolling the fillet tightly.
7. Set aside.
8. Lay out wax paper to help start the bacon rolling.
9. Lay the bacon strips out on the wax paper, overlapping by 1/4", to form a sheet about as wide as the meat roll is long.
10. Place the meat roll across the bacon.
11. By lifting the wax paper, start rolling the bacon over the meat--roll in the same direction as the you rolled the meat.
12. Be careful NOT to roll the waxpaper in with the bacon.
13. Preheat oven to 375 degrees (200 C.).
14. While the oven is preheating, brown the roll in a skillet.
15. (This is a little tricky, try to roll it in the same direction, until the entire roll is browned.)
16. Carefully place on a greased (I use cooking spray) cookie sheet and bake for about 15-20 minutes, checking occassionally (The bacon should look cooked).
17. Slice at about 3/4"-1" serve two each for 4 meat lovers,or one each for 8.

filleted beef tenderloin, bacon strips, tomatoes, nuts, whole leaf basil, seasoning to personal

Taken from online-cookbook.com/goto/cook/rpage/000D7A (may not work)