Pancetta-Studded Beef Tenderloin

Name: Pancetta-Studded Beef Tenderloin
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 6
Cuisine: Global
Ingredients: 1 kilograms trimmed and tied beef tenderloin at room temperature; 0 teaspoons black pepper; 118 milliliters dry red wine; 2 teaspoons kosher salt; 59 milliliters dry Marsala wine; 57 grams thinly sliced pancetta (Italian unsmoked cured bacon), cut into 1/3-inch pieces; 2 Tbsps red currant jelly; 0 teaspoons salt; 59 milliliters finely chopped shallot; 2 Tbsps unsalted butter, cut into bits; 177 milliliters beef or veal demiglace; 2 Tbsps vegetable oil

Pancetta-Studded Beef Tenderloin might be just the main course you are searching for. One serving contains 818 calories, 48g of protein, and 63g of fat. This recipe serves 6. It is a good option if you're following a gluten free diet. If you have currant jelly, shallot, wine, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 425°F.

Equipment you will use

Oven

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.

Ingredients you will need

Pancetta

Beef

Sprinkle beef with kosher salt and pepper.

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Salt And Pepper

Beef

Heat oil in a 12-inch heavy skillet over high heat until just smoking, then brown beef on all sides, about 5 minutes.

Ingredients you will need

Beef

Cooking Oil

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Frying Pan

Transfer beef to a small roasting pan, reserving skillet.

Ingredients you will need

Beef

Equipment you will use

Roasting Pan

Roast beef in middle of oven until an instant-read thermometer inserted diagonally 2 inches into center registers 120°F, about 25 minutes.

Ingredients you will need

Roast Beef

Equipment you will use

Kitchen Thermometer

Oven

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.)

Ingredients you will need

Beef

Equipment you will use

Cutting Board