Pancetta Stuffed Beef Tenderloin
The tenderloin is butterflied and stuffed with a bread stuffing with pancetta and herbs, then covered with pancetta slices, and finished with a port wine and mushroom sauce.
Steps
Preheat oven to 425 degrees f.
Position the oven rack in the center of the oven.
In a large skillet , cook pancetta slices , over medium heat , in batches , for 3 minutes , remove pancetta slices to a plate , and set aside.
Heat 2 tablespoons oil in same skillet on medium.
Season tenderloins with salt and pepper , then brown the outside , all over , in skillet about 6 to 8 minutes.
Remove to work surface to cool.
Meanwhile , in the same skillet , cook chopped pancetta in remaining tablespoon of oil , stirring , until golden , about 5 minutes.
Add butter and transfer chopped pancetta to a medium bowl.
Add 1 / 4 cup water to skillet and continue to cook while scraping up any browned bits.
Add liquid to the bowl.
To the bowl , add bread crumbs , parsley , thyme , 1 / 2 teaspoon salt and 1 / 2 teaspoon pepper.
Reserve skillet.
Slice tenderloins , lengthwise , 3 / 4 of the way through , then open like a book , cut side up.
Beginning in the center , slice each side on the diag.
Ingredients
pancetta, extra virgin olive oil, boneless beef tenderloin, salt & freshly ground black pepper, butter, breadcrumbs, fresh parsley, fresh thyme, mushrooms, port wine