- 20 mins
- 85 mins
Ingredients
- 1 (5-6lb) beef tenderloin, trimmed
- 2 tsp kosher salt
- 1 tsp coarsely ground pepper
- 3 Tbsp olive oil, divided
- 14 very thin pancetta slices
- wax paper
- 3 garlic cloves, minced
- 2 Tbsp chopped fresh rosemary
- kitchen string
- Whipped Horseradish Cream
- WHIPPED HORSERADISH CREAM (makes 2 1/2 cups)
- 1 cup whipping cream
- 1/4 cup horseradish
- 2 Tbsp chopped fresh parsley
- 1/4 tsp salt
Preparation
Step 1
Preheat oven to 425. Sprinkle tenderloin with salt and pepper. Cook tenderloin in 2 Tbsp hot oil in a large skillet over medium high heat 5 minutes on each side or until browned. Let cook 5 minutes. Meanwhile, arrange pancetta slices in 2 bows on a large piece of waxed paper, overlapping to form a rectangle the same length and wideth of tenderlon. Sprinkle garlic and rosemary over tenderloin. Place tenderloin on edge of one long side of pancetta. Tightly roll up tenderloin with pancetta, using wax paper as a guide. Discard wax paper. Tie tenderloin with kitchen string, securing at 1 inch intervals. Transfer to an aluminum foil lined baking sheet, and brush with remaining 1 Tbsp oil. Bake at 425 for 30 minutes or until pancetta is crispy and a meat thermometer inserted into center of tenderloin registers 120 (rare). Let stand 10 minutes. Discard kitchen string before slicing. Serve with Whippped Horseradish Cream.
NOTE: For medium rare, cook tenderloin to 135, or to 150 for medium.
WHIPPED HORSERADISH CREAM
Beat whipping cream at medium speed with an electric mixer 1 minute or until soft peaks form. fold in remaining ingredients. Serve immediately, or cover and chill up to 8 hours.