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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
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.
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