Crock-Pot Bacon Wrapped Beef Tenderloin + Balsamic Glaze

Slow Cooker Beef Tenderloin Recipe with Balsamic Glaze | ASpicyPerspective.com #holidays #crockpot #slowcooker #recipesCrock-Pot Bacon Wrapped Beef Tenderloin with Balsamic Glaze – A Bacon Wrapped Beef Tenderloin Recipe cooked in a Slow Cooker? Say What?!? Yep, this Whole Tenderloin with Balsamic Glaze in cooked to perfection low and slow.

Crockpot Beef Tenderloin Recipe with Balsamic Glaze | ASpicyPerspective.com #holidays #crockpot #slowcooker #recipes

What comes to mind when you think about your Crock-Pot?

Weeknight dinners? Chili? Nostalgic memories of walking in the house on a cold winter day, to the wafting aroma of savory stew?

I bet you don’t think of an elegant beef tenderloin recipe.

Crockpot Beef Tenderloin Recipe | ASpicyPerspective.com #holidays #crockpot #slowcooker #recipes

Although our first thoughts of Crock-Pot cooking lead to lovely meals, it’s a common misconception that Crock-Pots are strictly for soup and cheap cuts of meat.

Yes, you can make hearty soups in a Crock-Pot. And yes, you can cook a roast until it falls apart in tender strands. But that’s not all a Crock-Pot can do.

Bacon Wrapped Crock-pot Beef Tenderloin | ASpicyPerspective.com #holidays #crockpot #slowcooker #recipes

I’d like to challenge you to rethink your Crock-Pot.

You can use a Crock-Pot for ANY dish that you want to cook very low and slow.

We don’t eat beef tenderloin all the time. As an expensive cut of beef, it’s definitely a special occasion meal. But I have cooked whole tenderloin often enough to experiment with cooking temperature and time.

Bacon Wrapped Beef Tenderloin Recipe with Balsamic Glaze | ASpicyPerspective.com #holidays #crockpot #slowcooker #recipes

Although you can cook a beef tenderloin recipe on rather high heat for less time, I find you get a better overall texture if you cook in low and slow.

This Crock-Pot beef tenderloin was uniform in color and so tender you could pull it apart with your fingers, at MEDIUM- RARE!

Crockpot Beef Tenderloin | ASpicyPerspective.com #holidays #crockpot #slowcooker #recipes

After browning the bacon, I started the beef tenderloin recipe in the Crock-Pot with only a little bacon grease to ensure it roasted, not steamed.

Then I added the liquid ingredients later, so the bacon grease and balsamic vinegar could create a lovely rich balsamic glaze.

This bacon wrapped beef tenderloin recipe with balsamic glaze would make a jaw-dropping dinner on Christmas Eve or Christmas night!

Crock-pot Beef Tenderloin with Balsamic Glaze | ASpicyPerspective.com #holidays #crockpot #slowcooker #recipes

While you’re busy entertaining relatives, wrapping presents, and baking Christmas cookies, your perfect whole tenderloin will be gingerly roasting on the counter-top, freeing up the oven for cookies and other dishes.

Plus roasting low and slow, means you don’t have to hover. If you forget to check the temperature for a few minutes, your whole beef tenderloin won’t be ruined!

I highly suggest trying this.

Beef Tenderloin Recipe with Balsamic Glaze | ASpicyPerspective.com #holidays #crockpot #slowcooker #recipes

Crock-Pot Beef Tenderloin Recipe with Balsamic Glaze

Yield: 8

Prep Time:10 minutes

Cook Time:up to 4 hours

5
5 / 5 (2 Reviews)
Did you make this recipe?   Leave a review »

Ingredients:

  • 3-4 pound beef tenderloin, 10 inches long (the thick end of a whole tenderloin)
  • 12 strips thick pepper bacon
  • 1 small onion, sliced thin
  • 4 cloves garlic, peeled
  • 3-4 sprigs fresh rosemary
  • 3/4 cup beef stock
  • 1/3 cup balsamic vinegar
  • 1 tablespoon dijon mustard
  • 2 tablespoons sugar
  • 1 tablespoon flour
  • Salt and Pepper

Directions:

  1. 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.”
  2. 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.
  3. 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.
  4. 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–10 minutes. *This can be done ahead and the seared tenderloin, can be refrigerated for a 1-2 days if needed.
  5. Place the beef tenderloin in a 5-6 quart Crock-Pot and pour the pan drippings over the top. Place the sliced onion, garlic cloves, and rosemary sprigs around it. Insert an oven-safe meat thermometer in the thickest part of the whole tenderloin, then cover and turn the Crock-Pot on low. A crock-pot beef tenderloin will be perfectly medium-rare when the temperature reaches 130 degrees F–2-4 hrs, depending on weight and thickness.
  6. Once the temperature reaches 100 degrees, mix the flour and sugar together in a medium bowl. Whisk in the balsamic vinegar and mustard into the sugar until there are no clumps. Then whisk in the beef stock. Pour the mixture around the tenderloin, cover, and continue cooking until 130 degrees F is reached.
  7. 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. If needed, allow the balsamic glaze to continue simmering until thick.
  8. To serve, remove the toothpicks and slice the tenderloin into thin rounds. Top with rich balsamic glaze!
All images and text ©

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113 comments on “Crock-Pot Bacon Wrapped Beef Tenderloin + Balsamic Glaze

  1. Michelleposted November 29, 2018 at 6:19 pm Reply

    Can’t wait to try this recipe. Making it for Christmas Day. We usually have ham but this looked awesome. One question is approximately how long do I brown on each side?  Thanks for the help and recipe. 

    • Sommer Collierposted November 29, 2018 at 9:21 pm Reply

      Hi Michelle,

      Long enough to brown the bacon on each side, so about 2-3 minutes before turning. :)

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  3. Kimposted December 28, 2017 at 12:57 pm Reply

    This is the best recipe ever. We’ve made it for Christmas 3 times now and everyone loves it. Frees up the oven for other things.

    Rating: 5
  4. Anitaposted December 22, 2017 at 8:58 am Reply

    About how long did it take? All day or just a few hours? Thank you! (I’d love to get this going while we’re at Christmas Eve service.)

  5. Cindyposted September 16, 2017 at 7:11 pm Reply

    This was AWESOME!   I am not a great cook.  I followed the recipe exactly and it turned out so good.  Made me a bit proud.

    Rating: 5
  6. Susanposted June 24, 2017 at 9:52 pm Reply

    Well my oven stopped working and was looking for crockpot recipes. I found this one and even though it is summer I made it any ways. My husband always does the tenderloin in the oven so he was surprised that it came out so good. This is definitely a keeper.
    Thank you for posting this.

  7. Lisa Hartyposted May 27, 2017 at 5:07 pm Reply

    This is the best thing I have EVER made! Thank you sooooooo much. I am making it again for my birthday <3

    • Sommerposted June 2, 2017 at 9:23 am Reply

      Hi Lisa,

      I’m so glad you liked it! XOXO

  8. Kacyposted December 13, 2016 at 4:45 pm Reply

    This looks so so good!! I am cooking for my whole fam for xmas and really want to try this. However, I’ll be honest I’m somewhat intimidated to do beef tenderloin. I just don’t want to overcook it. I have a couple questions really quick. So I saw your reply to another’s comment saying to make it ahead earlier in the day, then wrap it in foil for 15 min, and then put it on warm in slow cooker 30 min before serving. 1) Do I keep it on the counter in foil the whole day before putting it on warm, or do I put it in the fridge? 2) If I’m cooking a long 5-6 lb tenderloin do I just wrap it in the crockpot? Cause it’s definitely longer than my 5 qt crockpot. And 3) If it’s sitting out hours before serving it, should I take it out and put in foil earlier than you said in recipe cause it will continue to cook on counter? And  4) Can I slice an end piece off before I put it on warm to make sure the color looks right? I will be so paranoid if I can’t do that I think! I’m so sorry this is so long and I truly truly appreciate your help!! Thank you!

    • Sommerposted December 15, 2016 at 8:52 am Reply

      Hi Kacy,

      I would plan to slow cook the tenderloin for approximately 3 hour for most crockpots, but it could take a little more or less time. One of my crockpots will cook it to 130 degrees in a little over 2 hours. You can either plan to put it in the crockpot about three hours before dinner, or you can make it early and rewarm it in the crock. But DO NOT let it sit out all day. It will need to be refrigerated if you make it early.

      If you had the butcher cut you the thick end of the tenderloin as directed, it should fit in the crock. If you have a whole beef tenderloin you are trying to squeeze in, it may not fit. I would try to scrunch it in one straight piece, rather than wrap it around.

      Finally, trust your thermometer. I wouldn’t cut into in to check the meat, because then all the lovely juices run out. Once you reach the proper temperature, cover with foil and let it rest so the juices redistribute. You’ll be glad you did! :)

      • Kacyposted December 19, 2016 at 12:42 am

        Thank you so so much for the reply! That info helps a lot. Can’t wait to cook it next week!

  9. Susanposted October 25, 2016 at 4:55 pm Reply

    This was amazing, I cooked this for our Gourmet Dinner Group – this month’s theme was “I Can’t Believe This Came Out of a Crockpot”, all the dishes were made in a Crockpot.

    I followed the recipe as written, my tenderloin was 4.1 lbs. I wrapped it bacon and seared it the day before, took it out of the fridge to come to room temperature, and it took 4 hours (2 1/2 to get to 100F and 1 1/2 to get to 130).

    It was beautifully medium rare all the way through, with great flavour, and so tender we could actually cut it with a fork.

    • Sommerposted October 27, 2016 at 10:12 am Reply

      Hi Susan,

      YAY! Thanks so much for coming back and sharing your experience. I’m so glad you liked it! :)

  10. Kimberly Zapataposted October 20, 2016 at 2:20 pm Reply

    Hello,
     
    I’m writing to you on behalf of Disney’s Babble.com. We’d love to include one of your recipes (above) in a post on our site, and accompanying photos. The recipe/image can be found at the following link:

    http://www.aspicyperspective.com/beef-tenderloin-recipe-balsamic-glaze

    Would you be willing to give us permission to use your photos on our site and social pages? We will link back to your site for the recipes and give you proper photo credit.
     
    Please let me know if you are interested.
     
    Thanks,
    Kimberly Zapata
    Writer/Freelancer, Babble.com

    • Sommerposted October 27, 2016 at 10:18 am Reply

      Hi Kimberly,

      Thanks for asking! Absolutely! :)

  11. Gladysposted April 30, 2016 at 1:57 pm Reply

    Hi Sommer, I got to say your Crock Pot Bacon recipe was great. My husband and daughter just couldn’t get enough of it!

    • Sommerposted May 12, 2016 at 8:13 pm Reply

      HI Gladys, So glad you liked it!! :)

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  17. Terryposted November 5, 2015 at 9:54 pm Reply

    can this method be used with a cheaper cut of meat?

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  20. Spencerposted March 20, 2015 at 9:21 am Reply

    Looks pretty amazing. Are there any other cuts of meat this would work for?

    • Ninaposted December 8, 2015 at 12:44 pm Reply

      The pictures are amazing – but it looks like prime rib / standing rib roast.

      Tenderloin has very little, if any fat around the outside. Because of the bacon, I bet it would work with either cut. Can’t wait to try it. Less expensive cuts of meat are usually cooked low and slow so they are not tough.

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  23. Meganposted March 4, 2015 at 5:09 pm Reply

    Could I use this recipe with a Sirloin Tip Roast instead of a Beef Tenderloin?

    • Sommerposted March 5, 2015 at 7:52 am Reply

      Hi Megan, Of course! Let me know how it turns out. :)

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  25. Robert Gucciardoposted January 2, 2015 at 6:28 am Reply

    This filet beef tenderloin roast was amazing. I was cooking for 35 people and needed the oven space. It was perfectly cooked and the glaze was delicious. Would make again.

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  27. Noreen Zposted December 30, 2014 at 6:54 pm Reply

    Excellent!!! Our beef lovin’ college boys loved it! Only change – – I used brown sugar, not white (personal preference). The sauce/glaze is amazing!!! It enhances the meat – – – – although the meat is excellent on its own! The meat thermometer is key (I had to borrow one!). Don’t “guess” at the temp!! Our 2# was done to temp in just an hour – – – I was skeptical – – – – but shouldn’t have been!!! I’m not sure there will be any leftovers!! This is a keeper!!!!

  28. Jamie B.posted December 29, 2014 at 7:20 pm Reply

    This dish turned out fantastically well and looked exactly like the photo! I was slightly hesitant placing such a prime cut of meat in my slow cooker but I say now, after making the dish that this is my new favourite roast beef method, even better in texture and flavour than a traditional prime rib roast, and so much easier and stress free! The balsamic glaze was remarkable, just simmer till thick and everyone will be demanding this recipe!

  29. Lisaposted December 28, 2014 at 11:43 am Reply

    Best thing I ever made. Actually- the BEST thing I have EVER tasted!

  30. danielle kposted December 24, 2014 at 10:58 am Reply

    This looks amazing. Any advice on cooking a much smaller cut of beef this way? I havea1.7 lb butt tenderloin and want to try this!

    • Sommerposted December 27, 2014 at 1:44 pm Reply

      Hi Danielle! I would cook it exactly the same, just watch the meat thermometer closely. It should take less than half the time to reach the desired interior temp.

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  32. Dianeposted November 29, 2014 at 3:30 pm Reply

    I made this for Thanksgiving dinner, and it got rave reviews. Very tender and amazing flavor. It was also fun to prepare.

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  35. Connieposted February 12, 2014 at 1:44 pm Reply

    About how long does it take?

  36. melissaposted February 6, 2014 at 12:33 am Reply

    can i still try it but with one lb of beef tenderloin?

    • Sommerposted February 6, 2014 at 6:56 am Reply

      Yes, Just watch the internal temperature closely so you don’t overcook it. :)

  37. Paola Valentincicposted January 6, 2014 at 5:02 pm Reply

    Made this on a bitter cold night, after unsuccessfully grilling one half of a huge beef tenderloin (weather was below 10 and had hard time keeping grill consistent). Not having an oven and not wanting to “ruin” the other half, we searched for a crock pot recipe and decided to give it a try. I must say, as picky as we are with our red meats and “proper” cooking processes, hands down this was an excellent alternative. I followed the instructions to the T ,(almost) in addition to the onion I used sweet red/yellow/orange peppers sliced. and, at the end, I strained the juices and saved the onions/peppers, sautéed some fresh mushrooms, added those to the onions and set them on a serving dish. Simmered the juices down so that the balsamic gravy got a little more thick. Thank you so much for sharing this recipe! I have already shared it with all my meat grilling loving friends and, knowing my high standards on meats, none has questioned that this is worth trying and doing!

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  39. Rita Kernposted December 19, 2013 at 12:09 am Reply

    Hi Sommer…I need to know if I can also cook a center-cut Chateaubriand 3-4 lbs (will be stuffed with Dried Fig, Toasted Pecans and Stilton Butter) in my crockpot. My oven has quit on me (won’t keep a constant temperature) and I don’t want to rush into purchasing a new stove, especially this time of the year (no spare time). Here is the recipe for what I’m fixing for Christmas Eve Dinner…let me know if you think I can still cook in the crockpot and any time/temperature adjustments that might be necessary. Thanks, and Merry Christmas! http://www.valleyfig.com/recipes/view/roast-beef-tenderloin-dried-fig-and-nut-stuffing-and-stilton-butter

    • Sommerposted December 19, 2013 at 6:57 am Reply

      Hi Rita, because the stuffing doesn’t have anything raw in it that needs to be cooked through, I think you could do it. Make sure the tip of the meat thermometer is in meat, not stuffing and cook until it reaches the same temp as this tenderloin. Good Luck!

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  41. Erinposted December 13, 2013 at 6:46 pm Reply

    Have made this twice now, and it really is amazing! Two suggestions:
    – after you remove the meat, dump the contents of the crock pot in a pan and continue to reduce the sauce – it just intensifies the flavors.
    – once reduced, strain the sauce directly in to a gravy separator, as the sauce can be a bit oily from the bacon drippings. Let it sit for a few minutes, and then pour the good stuff in to a gravy boat.

    Thank you for this wonderful recipe!

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