Pancetta-Studded Beef Tenderloin

Ingredients

• ¼ cup dry Marsala wine
• ¼ cup shallot
• 2 tablespoons vegetable oil
• 2 teaspoons black pepper
• 2 teaspoons kosher salt
• ¼ teaspoon salt
• 1 ½ tablespoons unsalted butter
• + 6 more ingredients
• • ½ cup dry red wine
  • 2 tablespoons red currant jelly
  • ¾ cup beef or veal demiglace
  • 2 ounces thinly sliced pancetta (Italian unsmoked cured bacon)
  • ¹/₈ teaspoon black pepper
  • 1 3-lb trimmed and tied beef tenderloin

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...

View full recipe at Epicurious