Beef Tenderloin Wrap with Brie and Bacon Aioli


  • Beef Tenderloin 
  • Tortilla wraps 
  • Bacon Aioli
  • 1/2 cup spinach 
  • Brie cheese, sliced 
  • Tuscan Herb Olive Oil 

Generously rub tenderloin with Tuscan Herb Olive Oil. Bake at 375 degrees until internal temperature reaches 145 degrees or your desired ‘doneness.’ 

Let rest 25 minutes. Slice thin slices and set aside. 

On a clean, flat surface, lay out a tortilla wrap. 

Squeeze a line of Bacon Aioli, a few pieces of spinach, beef tenderloin and sliced Brie cheese. 

Roll up the wrap and cut in half, or into pinwheel slices. Can also be made the day ahead!


Leave a Comment

Your email address will not be published. Required fields are marked *