PANCETTA-STUDDED BEEF TENDERLOIN
Categories Roast Currant Beef Tenderloin Bacon Marsala Red Wine Jam or Jelly Gourmet
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- Roast beef:
- Preheat oven to 425°F.
- Pat beef dry and cut 1/2-inch-deep slits at 1-inch intervals all over roast, then insert 1 piece of pancetta into each slit. Sprinkle beef with kosher salt and pepper. Heat oil in a 12-inch heavy skillet over high heat until just smoking, then brown beef on all sides, about 5 minutes. Transfer beef to a small roasting pan, reserving skillet.
- Roast beef in middle of oven until an instant-read thermometer inserted diagonally 2 inches into center registers 120°F, about 25 minutes. Transfer beef to a cutting board and let stand, loosely covered with foil, 25 minutes. (Beef will continue to cook as it stands, reaching 130°F for medium-rare.)
- Make sauce while beef stands:
- Heat reserved skillet over moderately high heat until oil is hot but not smoking, then saut é shallot until golden, about 2 minutes. Add red wine and Marsala and deglaze skillet by boiling, stirring and scraping up brown bits, until liquid is reduced by about one third. Add demiglace and jelly and briskly simmer, whisking, until jelly is incorporated, about 2 minutes. Add butter, 1 bit at a time, whisking until incorporated, then remove from heat. Whisk in salt and pepper. Pour sauce through a fine sieve into a bowl, pressing on solids.
- We use Demi-Glace Gold, available in specialty foods shops, some supermarkets, and by mail order from More Than Gourmet (800-860-9385) or the demiglace/brown sauce from Citarella (212-874-0383).
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ST M
[email protected]I'm allergic to pancetta. Is there a substitute I can use?
Mohamed Munshif
[email protected]This recipe seems a bit complicated. I'm not sure if I'm up to the challenge.
Travis Shackleford
[email protected]I'm not sure about this recipe. I've never cooked with pancetta before.
Mozahide islam
[email protected]This recipe looks delicious. I'm going to make it for my next dinner party.
najim uiddin
[email protected]I can't wait to try this recipe!
deli X
[email protected]This recipe is a keeper! I'll definitely be making it again.
Shehbaz Khan
[email protected]The beef was a bit overcooked for my liking, but the flavor was still good.
Ehasan Mehmood
[email protected]This recipe was a bit too salty for my taste. I think I'll use less pancetta next time.
Md Tasbir
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of pancetta, but I'm so glad I did. The pancetta added a wonderful flavor to the beef and the whole dish was cooked to perfection.
Tink Belle
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The beef tenderloin was cooked perfectly and the pancetta added a nice touch of flavor.
SR RF3
[email protected]The pancetta-studded beef tenderloin was a show-stopper at my last dinner party. Everyone raved about how delicious and flavorful it was. I'll definitely be making this again soon.
Zayan Ali
[email protected]I've made this recipe several times now and it always turns out amazing. The beef is so tender and juicy, and the pancetta adds a nice salty crunch. I highly recommend trying this recipe!
tshireletso nkwe
[email protected]This beef tenderloin recipe was absolutely divine! The pancetta added a wonderful savory flavor to the meat, and the beef was cooked to perfection. I served it with roasted vegetables and mashed potatoes, and it was a hit with my whole family.