Bacon-Wrapped Beef Tenderloin with Herb Stuffing

Season stuffing with salt and pepper.

Cool completely.

Starting at 1 long side, cut each tenderloin lengthwise almost in half, stopping about 1/2 inch from opposite long side.

Open tenderloins like books.

Sprinkle cut sides with salt and pepper.

Pack half of stuffing on 1 side of each tenderloin.

Fold plain side over stuffing.

Slightly overlap half of bacon slices on sheet of parchment paper, forming rectangle equal in length to 1 tenderloin.

Place tenderloin at 1 edge, across bacon ends.

Using parchment as aid, roll up tenderloin in bacon.

Using kitchen string, secure bacon around tenderloin, tying at 1 1/2-inch intervals, then tie once lengthwise.

Repeat with remaining bacon and tenderloin. (Can be prepared 1 day ahead.

Wrap tenderloins and refrigerate.

Let stand at room temperature 1 hour before continuing.).

Preheat oven to 400°F.

Pour enough oil into large skillet to coat bottom; heat over high heat.

Add 1 tenderloin.

Sauté until bacon is brown, turning often, about 10 minutes.

Transfer to rimmed baking sheet.

Repeat with second tenderloin.

Roast until thermometer inserted into center of each registers 130°F to 135°F for medium-rare, about 30 minutes.

Transfer to platter.

Let stand 15 minutes.

Cut off strings.

Cut tenderloins into 1/2-inch-thick slices.