Rosemary-Crumb Beef Tenderloin with Pancetta-Roasted Tomatoes

Ingredients

• 1 ½ cups water
• ²/₃ cup pitted kalamata olives
• Kitchen string; large (18- by 13-inch) rimmed baking sheet; large heavy roasting pan; instant-read thermometer
• ¼ cup flat-leaf parsley
• 2 tablespoons fresh rosemary
• 5 tablespoons Dijon mustard
• 6 large cloves garlic
• + 7 more ingredients
• • Freshly ground black pepper
  • Salt
  • 2 pounds grape tomatoes
  • 1 6- to 6 1/2-pound whole beef tenderloin, trimmed of fat, silverskin, and the chain
  • 5 tablespoons extra-virgin olive oil
  • 4 ounces diced pancetta
  • 1 ¼ cups panko (Japanese bread crumbs)

Heat oven to 500°F with rack in middle. Make a deep cut into the top side of tenderloin, about 4 inches from tail end, to facilitate folding the tail end under the roast to give the meat a more uniform thickness. Tie roast at 1-inch intervals with kitchen string. Cook pancetta in a large rimmed b...

View full recipe at Epicurious