Pancetta Wrapped Beef Tenderloin

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

wax paper

3 garlic cloves (minced)

2 Tbsp fresh rosemary (chopped)

kitchen string

* 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!