Pancetta Stuffed Beef Tenderloin
- Ready In:
- 1hr 20mins
- Ingredients:
- 11
- Yields:
-
2 tenderloins
- Serves:
- 10
ingredients
- 12 ounces pancetta, sliced
- 6 ounces pancetta, chopped
- 3 tablespoons extra virgin olive oil
- 6 1⁄2 lbs boneless beef tenderloin, trimmed and halved crosswise
- salt & freshly ground black pepper
- 4 tablespoons butter
- 2 cups breadcrumbs, plain
- 1 1⁄4 cups fresh parsley, chopped
- 3 tablespoons fresh thyme
- 1 1⁄2 lbs mushrooms, sliced (mixed shiitake and cremini)
- 1⁄3 cup port wine (tawny or ruby)
directions
- Preheat oven to 425 degrees F; position the oven rack in the center of the oven.
- In a large skillet, cook pancetta slices, over medium heat, in batches, for 3 minutes, remove pancetta slices to a plate, and set aside.
- Heat 2 tablespoons oil in same skillet on medium.
- Season tenderloins with salt and pepper, then brown the outside, all over, in skillet about 6 to 8 minutes; remove to work surface to cool.
- Meanwhile, in the same skillet, cook chopped pancetta in remaining tablespoon of oil, stirring, until golden, about 5 minutes.
- Add butter and transfer chopped pancetta to a medium bowl.
- Add 1/4 cup water to skillet and continue to cook while scraping up any browned bits; add liquid to the bowl.
- To the bowl, add bread crumbs, parsley, thyme, 1/2 teaspoon salt and 1/2 teaspoon pepper; reserve skillet.
- Slice tenderloins, lengthwise, 3/4 of the way through, then open like a book, cut side up.
- Beginning in the center, slice each side on the diagonal 3/4 of the way through and open again like a book. You are trying to get a flat piece of meat that you can roll up.
- Spread half of the stuffing mixture in center, leaving a 1 inch border, roll tenderloins up over the stuffing mixture, arrange half the pancetta slices over the top in an overlapping pattern, and tie with kitchen string at 2 inch intervals; repeat with other tenderloin.
- Roast stuffed tenderloins until they register 120 degrees F with meat thermometer, about 25 minutes.
- Transfer to a cutting board and tent with foil.
- Pour the pan juices into the reserved skillet, add mushrooms, season with salt and pepper, and cook over medium high heat until browned, about 10 minutes.
- Stir in the port wine and cook an additional minute.
- To serve, slice roasts and spoon mushrooms and sauce on top.
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RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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