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Photo: Jim Franco; Styling: Lydia DeGaris Pursell Photo by: Photo: Jim Franco; Styling: Lydia DeGaris Pursell

Pancetta-Wrapped Beef Tenderloin with Whipped Horseradish Cream

Add extra flavor to roasted beef tenderloin by wrapping it in pancetta and baking it until the pancetta is crispy.

Southern Living DECEMBER 2010

  • Yield: Makes 8 servings
  • Total:1 Hour, 25 Minutes

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

Preparation

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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Pancetta-Wrapped Beef Tenderloin with Whipped Horseradish Cream recipe

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