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–+ servings
Ebonie Garnica

Full GAPS Bacon-Wrapped Steak Bites

Full GAPS bacon-wrapped tenderloin bites with coconut aminos, raw apple cider vinegar, garlic, and homemade salt-only bacon. Marinate for three hours in the refrigerator, wrap, and bake at 400°F, turning halfway through the approximately eighteen-minute bake. One batch; bite count varies.
Print Recipe
Cook Time 18 minutes
Refrigerated Marinade 3 hours
Servings: 1 batch (bite count varies)
Course: Appetizer, Full GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 10 ounces beef tenderloin grass-fed preferred
  • 1/2 cup pure additive-free coconut aminos
  • 3 tablespoons raw apple cider vinegar
  • 2 cloves garlic minced
  • 10 large slices homemade salt-only bacon Prepared, uncooked; cut each slice into thirds.
  • Freshly ground black pepper

Equipment

  • Shallow glass, ceramic, or stainless-steel marinating dish with cover
  • Small mixing bowl or measuring cup and whisk
  • Knife and cutting board
  • Rimmed stainless-steel baking sheet and unbleached parchment
  • Toothpicks One for each wrapped bite.
  • Tongs or spatula
  • Food thermometer and clean serving platter

Method
 

  1. Put the tenderloin in a shallow glass, ceramic, or stainless-steel dish. Whisk together the coconut aminos, raw apple cider vinegar, and minced garlic. Pour over the beef, cover, and refrigerate for 3 hours.
  2. Preheat the oven to 400°F with a rack in the middle. Line a rimmed stainless-steel baking sheet with unbleached parchment.
  3. Lift the tenderloin out of the marinade and cut into 1½-inch pieces. Discard the used marinade. Cut each bacon slice crosswise into three pieces.
  4. Wrap one bacon piece around one steak piece and secure the overlap with a toothpick. Place on the prepared tray in one layer. Repeat, then season with freshly ground black pepper.
  5. Bake for about 18 minutes, turning each bite halfway through. Check the bacon is cooked through with rendered fat and browned edges, and check the beef with a food thermometer. Continue cooking if needed.
  6. Cook the whole-cut beef to at least 145°F and let rest for 3 minutes. Transfer the bites to a clean platter and serve hot.

Notes

One batch uses 10 ounces tenderloin and 10 large bacon slices. Cutting the bacon into thirds supplies about 30 wrappers; actual finished bite count depends on the steak's shape and cuts. One batch starts with the measured 10 ounces of beef.
Use prepared, uncooked homemade salt-only bacon. Its separate ten-day preparation is not included here. Coconut aminos is the soy-free choice; use pure additive-free ingredients. Use for Full GAPS after the ingredients are introduced. For early Intro or No-Plant, follow that approach's own meat preparations.
The chosen method marinates for 3 hours in the refrigerator, followed by cutting/wrapping, about 18 minutes baking at 400°F with a halfway turn, and a 3-minute rest after the beef reaches at least 145°F. Hands-on preparation and any extra doneness time vary, so no fixed overall total is promised.
Freeze assembled bites unbaked if needed. Allow roughly 7 extra baking minutes from frozen, about 25 minutes, and check the same cooked-through bacon and beef endpoints.
Refrigerate cooked leftovers promptly in shallow covered containers; use within 3–4 days and reheat to 165°F, following USDA leftover guidance.
For 2× use 20 ounces tenderloin, 1 cup coconut aminos, 6 tablespoons raw apple cider vinegar, 4 garlic cloves, and 20 large bacon slices. Pepper to taste. Keep the 3-hour refrigerated marinade and one layer per tray.

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