Bacon Wrapped Reverse Seared Stuffed Beef Tenderloin

In a food processor pulse shiitake mushrooms until a fine dice. In a large sauté pan on medium heat add 1 tbsp olive oil bring to a shimmer then sauté mushrooms until volume is reduced by half and moisture has evaporated. Remove from pan and set aside to cool. In the same pan. Heat remaining olive oil and add in fresh baby kale. Sauté until wilted and softened. Remove from pan and cool completely. While the ingredients are cooling... Butterfly the beef tenderloin roast. Lay a piece of plastic wrap onto the roast and using a meat mallet pound out to a consistent thickness and a rectangular shape. Season with onion powder, garlic powder, salt, pepper and Italian seasoning. Spread cheese all over the beef tenderloin and layer with sautéed kale and the mushrooms. Set aside in the fridge to chill. On a large piece of plastic wrap layer 16 slices of thin bacon slightly overlapping. Place stuffed beef onto the bacon. Use the plastic wrap to help bring up each side to encase the beef in bacon. Tie one end tightly and press the roast together by compressing it slightly with your hands before tying the other end. Refrigerate for a minimum of 24 hours prior to grilling. Preheat grill to 225F. Grill till the internal temperature is 100F then remove from grill and tent lightly with foil. Increase grill temp to 450F and place a steel plate or cast iron pan on the grill. When the grill plate is hot place the roast on the pan seam side down. Finish the roast to crisp the bacon and finish the roast to 125F. Remove from grill and rest 15 minutes. Slice in 1” portions and serve.