Beef tenderloin is studded with garlic, topped with fresh oregano, basil, and bacon strips, then roasted to perfection. This cut is very tender. Overcooking will ruin your investment, so medium-rare is recommended or certainly no more than medium. Tenderloin roast usually comes pre-trimmed. Mine was not, so it had an extra flap along the side. I did not bother removing it. The choice is yours. You may prepare the roast a day in advance, wrap, and refrigerate overnight. Bring the roast to room temperature before roasting. For a full visual of the steps, check out the with photos.
Preheat oven to 450 degrees F. Line a shallow roasting pan (just large enough to hold the roast) with foil and place a rack in the bottom.
Rub the beef tenderloin with Worcestershire sauce. With a sharp knife, poke holes in the top of the roast and insert the garlic slivers. Sprinkle generously with kosher salt and freshly ground black pepper. Turn roast over so garlic side is down and sprinkle with salt and pepper.
Place whole sprigs of oregano on top of the roast, then arrange basil leaves to cover.
Space out 5 to 6 pieces of butcher's string and lay the tenderloin roast on top. Arrange bacon half-strips over the top of the herbs, slightly overlapping. Tie strings to hold everything in place. (At this point, the roast may be wrapped tightly and refrigerated overnight. Bring beef completely to room temperature before roasting.)
Put the tied roast in the prepared pan. Bake for 10 minutes. Lower heat to 350 F. and roast an additional 25 to 30 minutes, until center of roast registers 125 F. on an instant-read thermometer. Remove from oven, tent with foil, and let rest for 10 minutes. Clip and remove strings. Slice and serve.
Bacon Herb Tenderloin Roast may be served hot or at room temperature.