Pancetta-Wrapped Beef Tenderloin
Pancetta-Wrapped Beef Tenderloin is a gluten free recipe with 6 servings. This recipe covers 30% of your daily requirements of vitamins and minerals. This main course has 921 calories, 47g of protein, and 77g of fat per serving. A mixture of pancetta, shallots, water, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
Soak the porcini in the boiling water for 20 minutes. Rub the porcini in the soaking liquid to remove any grit; pat dry and coarsely chop.
Transfer the porcini to a mini food processor and puree.
Melt the butter in a medium skillet.
Add the shallots and cook over moderately low heat until softened.
Add the garlic and cook for 2 minutes.
Add the scallions and cook until softened, 2 minutes. Stir in the porcini puree. Season with salt and pepper.
Season the roast with salt and pepper.
Heat 2 tablespoons of the oil in a large skillet. Sear the roast over moderately high heat until browned all over; let cool.
On a work suface, slightly overlap 3 16-inch pieces of wax paper. Arrange the pancetta on the paper in 4 overlapping rows to form a rectangle the length of the tenderloin.
Spread the porcini puree over the pancetta. Set the tenderloin on the bottom edge of the pancetta. Using the wax paper as a guide, tightly roll up the roast in the pancetta. Carefully peel off the wax paper. Tie the roast with kitchen string at 1-inch intervals.
Transfer to a rimmed baking sheet and brush with the remaining 1 1/2 tablespoons of oil.
Roast the beef for 25 minutes, or until the pancetta is crisp and an instant-read thermometer inserted in the center of the meat registers 12
Cut off the strings and remove. Thickly slice the roast with a serrated knife and serve.