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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Roasted Pancetta Topped beef Tenderloin with Mushrooms Recipe

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This recipe for Roasted Pancetta Topped beef Tenderloin with Mushrooms is from Family Favorites , 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:  
One 2¼ beef tenderloin trimmed and tied
6 ounces pancetta, sliced thin

Herb Mixture:
2 large garlic cloves, minced
1 tbsp fresh thyme, minced
1 tbsp fresh rosemary, minced
1 large shallot, minced

Mushrooms:
24 ounces mushrooms, sliced
1/4 cup olive oil
1/4 cup shallots, minced
2 garlic cloves, minced
1 tbsp fresh thyme, minced
1 tbsp fresh rosemary, minced
3/4 cup beef broth
1 tbsp butter

Directions:
Directions:
Rub beef with herb mixture. Overlay pancetta bacon slices on beef. Wrap in plastic wrap and chill. Can do one day ahead..
Mix mushrooms, oil, shallots, garlic, herbs in bowl.
Preheat oven to 450 degrees.
Place beef in roaster and roast 15 minutes.
Add mushrooms to roaster and roast another 15 minutes.
Stir mushrooms and roast another 10 minutes (40 minutes total).
Remove from oven when internal temperature of beef reaches 125 to 130 degrees.
Transfer to serving platter and let rest about 10 minutes.
Add broth to mushrooms in roaster and bring to a boil, stirring up any brown bits, whisk in cold butter.
Transfer to bowl and serve with steak.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This is a fail safe dinner party recipe.

 

 

 

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