Ingredients

• 1.8 L SUP Baguio Pure Coconut Oil
• 500 g fettuccini pasta
• 1 can crushed tomatoes
• 50 g chopped white onion
• 20 g fresh basil leaves
• 30 g parmesan cheese
• 250 g US beef tenderloin
• 100 g sliced bacon
• 1 tbsp mustard
• 1 tbsp crushed black pepper
• 1 m twine

Procedure

1. In a pan, sauté white onion and crushed tomatoes in Baguio Pure Coconut Oil. Season with salt and pepper. Add the cooked pasta and toss about 5 minutes until well coated. Set aside.
2. Wrap the tenderloin with bacon and secure with kitchen twine. Season with salt, pepper, and a touch of mustard.
3. Pan-grill the wrapped tenderloin to medium-well doneness. Rest before slicing.
4. Plate the pasta, place the bacon-wrapped filet mignon on top, and sprinkle with grated parmesan before serving.