PANCETTA-STUDDED BEEF TENDERLOIN
Categories Roast Currant Beef Tenderloin Bacon Marsala Red Wine Jam or Jelly Gourmet
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- Roast beef:
- Preheat oven to 425°F.
- Pat beef dry and cut 1/2-inch-deep slits at 1-inch intervals all over roast, then insert 1 piece of pancetta into each slit. Sprinkle beef with kosher salt and pepper. Heat oil in a 12-inch heavy skillet over high heat until just smoking, then brown beef on all sides, about 5 minutes. Transfer beef to a small roasting pan, reserving skillet.
- Roast beef in middle of oven until an instant-read thermometer inserted diagonally 2 inches into center registers 120°F, about 25 minutes. Transfer beef to a cutting board and let stand, loosely covered with foil, 25 minutes. (Beef will continue to cook as it stands, reaching 130°F for medium-rare.)
- Make sauce while beef stands:
- Heat reserved skillet over moderately high heat until oil is hot but not smoking, then saut é shallot until golden, about 2 minutes. Add red wine and Marsala and deglaze skillet by boiling, stirring and scraping up brown bits, until liquid is reduced by about one third. Add demiglace and jelly and briskly simmer, whisking, until jelly is incorporated, about 2 minutes. Add butter, 1 bit at a time, whisking until incorporated, then remove from heat. Whisk in salt and pepper. Pour sauce through a fine sieve into a bowl, pressing on solids.
- We use Demi-Glace Gold, available in specialty foods shops, some supermarkets, and by mail order from More Than Gourmet (800-860-9385) or the demiglace/brown sauce from Citarella (212-874-0383).
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Silanoor Wafa
[email protected]Overall, this was a great recipe! The beef tenderloin was tender and juicy, and the pancetta added a nice salty flavor. I would definitely make this again.
Nyombi David
[email protected]This dish was a bit too dry for my taste, but the flavor was good. I think I'll try cooking it for a shorter amount of time next time.
Luis Alberto
[email protected]I've made this dish several times now and it's always a hit! The beef tenderloin is always cooked perfectly and the pancetta adds a wonderful flavor. I highly recommend this recipe.
Harp850
[email protected]This recipe is a keeper! The beef tenderloin was so tender and juicy, and the pancetta added a nice salty flavor. I will definitely be making this again for special occasions.
Md Narul
[email protected]Delicious! The beef tenderloin was cooked to perfection and the pancetta added a nice crispy texture. I served it with roasted vegetables and mashed potatoes, and it was a hit with my friends.
Akash Sikder
[email protected]This recipe was a bit challenging for me as a beginner cook, but it turned out great! The beef tenderloin was cooked perfectly and the pancetta added a nice salty flavor. I'm definitely going to try this again.
Izat Dilkush Wazir
[email protected]I substituted bacon for the pancetta and it turned out great! The beef tenderloin was cooked to perfection and the bacon added a delicious smoky flavor.
Eric Bradley
[email protected]This dish was a bit too salty for my taste, but otherwise it was very good. The beef tenderloin was cooked perfectly and the pancetta added a nice flavor.
Benjamin Coudre
[email protected]Amazing recipe! The beef tenderloin was so tender and juicy, and the pancetta added a nice crispy texture. I will definitely be making this again.
Umar Nadeem
[email protected]This pancetta-studded beef tenderloin was an absolute delight! The tenderloin was cooked to perfection, and the pancetta added a wonderful salty and savory flavor. I served it with roasted vegetables and mashed potatoes, and it was a hit with my fami