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Pancetta-Wrapped Beef Tenderloin with Whipped Horseradish Cream

Photo: Jim Franco; Styling: Lydia DeGaris Pursell
Total time 1 hr, 25 mins
Yield Makes 8 servings
Add extra flavor to roasted beef tenderloin by wrapping it in pancetta and baking it until the pancetta is crispy.

Ingredients

  • 1 (5- to 6-lb.) beef tenderloin, trimmed
  • 2 teaspoons kosher salt
  • 1 teaspoon coarsely ground pepper
  • 3 tablespoons olive oil, divided
  • 14 very thin pancetta slices
  • Wax paper
  • 3 garlic cloves, minced
  • 2 tablespoons chopped fresh rosemary
  • Kitchen string
  • Whipped Horseradish Cream

How to Make It

  1. Preheat oven to 425°. Sprinkle tenderloin with salt and pepper. Cook tenderloin in 2 Tbsp. hot oil in a large skillet over medium-high heat 5 minutes on each side or until browned. Let cool 5 minutes.

  2. Meanwhile, arrange pancetta slices in 2 rows on a large piece of wax paper, overlapping to form a rectangle the same length and width of tenderloin.

  3. Sprinkle garlic and rosemary over tenderloin. Place tenderloin on edge of 1 long side of pancetta. Tightly roll up tenderloin with pancetta, using wax paper as a guide. Discard wax paper. Tie tenderloin with kitchen string, securing at 1-inch intervals. Transfer to an aluminum foil-lined baking sheet, and brush with remaining 1 Tbsp. oil.

  4. Bake at 425° for 30 minutes or until pancetta is crispy and a meat thermometer inserted into center of tenderloin registers 120° (rare). Let stand 10 minutes. Discard kitchen string before slicing. Serve with Whipped Horseradish Cream.

  5. Note: For medium-rare, cook tenderloin to 135°, or to 150° for medium.