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Pancetta-Wrapped Beef Tenderloin
Pancetta-Wrapped Beef Tenderloin
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Prep Time:
25 minutes
Total Time:
1 hour 10 minutes
Elevate Thanksgiving dinner with succulent beef tenderloin draped in crispy pancetta.
Ingredients:
  • 1 beef tenderloin (5 to 6 lb), trimmed of fat
  • 2 teaspoons kosher (coarse or sea) salt
  • 1 teaspoon coarse ground black pepper
  • 3 tablespoons olive oil
  • 14 very thin slices pancetta
  • 3 cloves garlic, finely chopped
  • 2 tablespoons chopped fresh rosemary leaves
Instructions:
  • Preheat the oven to 425°F and cover a cookie sheet with waxed paper. Season the beef with salt and pepper. In a 12-inch skillet, warm 2 tablespoons of oil over medium-high heat. Sear the beef in the oil for 10 minutes, flipping once, until golden brown. Allow it to rest for 5 minutes before proceeding.
  • Lay out pancetta slices on a large sheet of waxed paper, overlapping to form a rectangle matching the size of the tenderloin. Put the beef on one long edge of the pancetta. Sprinkle garlic and rosemary over the beef. Roll tightly, using the waxed paper as a guide. Remove waxed paper. Tie the beef with kitchen string at 1-inch intervals. Transfer to a baking sheet and brush with the remaining 1 tablespoon of oil.
  • Bake until pancetta is crispy, beef reaches desired doneness. Rest for 10 minutes. Remove string before slicing.

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