Pancetta-Studded Beef Tenderloin

Pancetta-Studded Beef Tenderloin
Photo by Richard Gerhard Jung


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

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


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