Pancetta-Wrapped Beef Tenderloin with Whipped Horseradish Cream
Photo: Jim Franco; Styling: Lydia DeGaris Pursell
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1 Hour, 25 Minutes
- 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
- 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.
- Note: For medium-rare, cook tenderloin to 135°, or to 150° for medium.
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