1 cup (2 sticks) butter
6 garlic cloves, chopped
4 cups fresh breadcrumbs made from crustless French bread
2 1/2 cups chopped fresh parsley (from 2 to 3 large bunches)
2 2 1/4- to 2 1/2-pound center-cut beef tenderloin roasts
20 to 24 bacon slices (about 1 1/2 pounds)
Canola oil
Melt butter in large pot over medium heat. Add garlic; saut� 2 minutes.
Add breadcrumbs. Saut� until golden brown, about 4 minutes.
Remove from heat; mix in parsley. 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. Saut� 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.
Makes 10 servings.