Photo: Jim Franco; Styling: Lydia DeGaris Pursell
Total Time
1 Hour 25 Mins
Makes 8 servings

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

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

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

Ratings & Reviews

Alexruzicka's Review

January 04, 2013

myrecipestest's Review

April 07, 2011

CindyHurst's Review

December 29, 2010
Double bonus - exceptional recipe and easy to prepare.

malorey279's Review

December 26, 2010
Made for Christmas dinner and it was delicious. Very expensive to make but worth every penny. Pancetta was delish and the horseradish sauce was very good too!!! Very, very good recipe!

julikolb's Review

December 21, 2010
Just served this for a special holiday dinner - it was awesome!

Lambchop67's Review

December 14, 2010
Best roast in ages.. Pancetta really held moisture in and flavors were PERFECT. This is our new replacement for the worn-out turkey standard.