- 3-4 pound beef tenderloin 10 inches long (the thick end of a whole tenderloin)
- 12 strips thick pepper bacon
- 2 large fennel bulbs sliced thin
- 8 cloves garlic peeled
- 1/2 cup beef stock
- 1/2 cup honey
- 2 tablespoons Worcestershire sauce
- 1 tablespoon flour optional
- Salt and pepper
- Have the butcher cut a whole tenderloin in half so that you can purchase the thick end. (They will usually cut the rest into steaks.) Or buy a butt beef tenderloin.
- Salt and pepper the whole tenderloin thoroughly. Lay the bacon strips out on a clean work surface touching each other so they create a rectangular sheet of bacon. Lay the whole tenderloin across the bacon and carefully wrap the bacon ends over the top. Secure the bacon strips by sewing toothpicks through the ends.
- Heat a large skillet to medium-high heat. Place the whole tenderloin toothpick-side-down in the skillet. Brown the bacon on all sides turning as needed 8-10 minutes total. (This can be done ahead and the seared tenderloin can then be refrigerated for a 1-2 days if needed.)
- Place the thinly sliced fennel and garlic in a 6-quart slow cooker. Set the seared beef tenderloin on top and pour the pan drippings over the top. Drizzle the broth honey and Worcestershire sauce over the tenderloin.
- Insert an oven-safe meat thermometer in the thickest part of the whole tenderloin then cover and turn the slow cooker on low. A crockpot beef tenderloin will be perfectly medium-rare when the temperature reaches 130 degrees F about 2-4 hrs depending on weight and thickness. Make sure to check the tenderloin at the 2 hour mark and every 20 minutes after until it reaches the desired temperature.
- At 130 degrees F remove the whole tenderloin and cover with foil for at least 10 minutes. The temperature will continue to rise to 135 degrees as it rests.
- To serve remove the toothpicks and slice the tenderloin into thin rounds. Top with honey garlic glaze.
NotesIf you want to thicken the sauce remove the tenderloin and whisk 1 tablespoon flour into the slow cooker. Cover the tenderloin with foil and simmer the sauce another 20-30 minutes. Or to thicken quickly pour the juices in a skillet and whisk with flour over medium-high heat.This article and recipe adapted from this site