- 10
Ingredients
- 3 6oz pkgs sliced pancetta, 1 pkg chopped
- 3 tblsp extra virgin olive oil
- 6 1/2 lbs boneless beef tenderloin, trimmed and halved crosswise
- Salt and pepper
- 4 tblsp butter
- 2 cups fresh coarsely ground breadcrumbs
- 1 1/4 cups finely chopped parsley
- 3 tblsp fresh thyme leaves
- 1 1/2 lbs mixed mushrooms, sliced
- 1/3 cup tawny or ruby port wine
Preparation
Step 1
1. Position a rack in the center of the oven and preheat to 425. In an extra large skillet, cook half of the pancetta slices, undisturbed, over medium heat for 3 minutes. Transfer to a plate and repeat with the remaining pancetta slices.
2. Heat 2 tblsp olive oil in the same skillet over medium heat. Season the tenderloin halves with salt and pepper, add to the skillet and cook, turning, until browned 6-8 minutes. Transfer to a work surface and let cool.
3. In the same skillet, cook the chopped pancetta in the remaining 1 tblsp olive oil, stirring, until golden, 5 minutes. Add the butter to melt and transfer to a medium bowl. Add 1/4 cup water to the skillet and cook, scraping up and browned bits; pour into the bowl along with the breadcrumbs, parsley, thyme and 1/2 teas each salt and pepper. Reserve the skillet.
4. Arrange four 12 inch long pieces of kitchen twine 2 inches apart on a cutting board, parallel to the front edge; place 1 tenderloin half in the center, perpendicular to the strings. Slice the tenderloin lengthwise, three quarters of the way through. Open the meat like a vook; working from the center out, slice each half of the book lengthwise again, three quarters of the way through, opening outward, so the split tenderloin has 4 attached panels. Spread half of the breadcrumb stuffing across the meat, leaving a 1 inch border. Starting at a short end, roll up the meat; overlap half of the reserved pancetta cslices on top, then secure with the twine. Tranfer the meat to a large roasting pan. Repeat with the reamining ternderloin half, stuffing and pancetta.
5. Roast the tenderloins until they register 120 on an instant read thermometer for medium rare, 25 minutes. Transfer to a work surface and tent with foil. Pour the pan juices into the reserved skillet, add the mushrooms, season with salt and pper and cook over medium high heat until browned, 10 minutes. Stir in the port for 1 minutes. Slice the roasts and spoon the mushroom sauce on top.