Rosemary-Crumb Beef Tenderloin with Pancetta-Roasted Tomatoes

Rosemary-Crumb Beef Tenderloin with Pancetta-Roasted Tomatoes
Photo by Chris Gentile


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

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


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