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Pancetta wrapped Beef Tenderloin Recipe

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This recipe for Pancetta wrapped Beef Tenderloin is from The Wright Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 5lb beef tenderloin trimmed, 2 tsp. kosher salt, 1 tsp. ground pepper, 3 Tbs. olive oil, 14 very thin pancetta slices, wax paper, 3 garlic cloves,minced, 2 Tbs. fresh rosemary, kitchen string

Whipped Horseradish Sauce
1 cup whipping cream
1/4 cup horseradish sauce
2 tbs. chopped fresh parsley
1/2tsp. salt
Directions:
Directions:
Preheat oven to 425º Sprinkle meat with salt and pepper. Cook meat in 2 tbs hot oil over med-high heat 5 minutes on each side or until browned. Let cool 5 minutes.
Arrange pancetta slices on wax paper in two rows overlapping to form a rectangle the same length and width of the meat.
Sprinkle garlic and rosemary over meat and then place tenderloin on edge of 1 long side of pancetta. Tightly roll up meat with pancetta using wax paper as a guide. Discard paper. Tie meat with kitchen string, securing at 1 inch intervals. Transfer to an aluminum foil baking sheet and brush with rest of oil.

Bake for 30 minutes or until thermometers registers 120º for rare and 150º for medium. Let stand 10 minutes Before slicing.

Sauce- Beat whipping cream until soft peaks form. Fold in remaining ingredients . Serve immediately or cover and chill up to 8 hours.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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