Recipe form My Recipes
What you need:
1 5-6lb beef tenderloin*
2 tsp kosher salt
1 tsp coarsely groung pepper
3 TBsp olive oil (divided)
14 very thin pancetta slices
3 garlic cloves (minced)
2 Tbsp fresh rosemary (chopped)
* We used two beef filet mignons instead of the beef tenderloin, since it was only us two who would eat them, and adjusted the recipe to suit the proportions.*
How to make it:
Preheat oven to 425˚F.
Sprinkle tenderloin with salt and pepper.
Cook tenderloin in 2 Tbsp hot oil in a large skillet over medium-high heat for 5 minutes on each side or until browned.
Let cool 5 minutes.
Meanwhile, arrange pancetta slices in 2 rows on a large pice of wax paper, overlapping to form a rectangle the same length and wide of the tenderloin.
Sprinkle the garlic and rosemary over the tenderloin.
Place tenderloin on edge of 1 long side of pancetta.
Tightly roll up the tenderloin with pancetta, using the wax paper as a guide.
Discard wax paper.
Tie the tenderloin with kitchen string, securing at 1 inch intervals.
Transfer to an aluminum foil lined baking sheet.
Brush tenderloin with remaining 1 Tbsp oil.
Bake at 425˚F for 30 minutes or until pancetta is crispy and meat thermometer inserted into center of tenderloin registers 120˚F(rare).
Let stand 10 minutes.
Discard kitchen string before slicing.
Serve with horseradish and ENJOY!