Christmas: Pancetta-Wrapped Beef Tenderloin with Whipped Horseradish Cream
Source of Recipe
Southern Living, December 2010
List of Ingredients
- 1 (5- to 6-pound) beef tenderloin, trimmed
- 2 tsp kosher salt
- 1 tsp coarsely ground pepper
- 3 Tbsp olive oil, divided
- 14 very thin pancetta slices
- Wax paper
- 3 cloves garlic, minced
- 2 Tbsp chopped fresh rosemary
- Kitchen string
- Whipped Horseradish Cream (recipe follows)
Instructions
- Preheat oven to 425� F.
- Sprinkle tenderloin with salt and pepper. Cook tenderloin in 2 tablespoons hot oil in a large skillet over medium-high heat 5 minutes on each side or until browned. Let cool 5 minutes.
- Meanwhile, arrange pancetta slices in two rows on a large piece of wax paper, overlapping to form a rectangle the same length and width of tenderloin.
- Sprinkle garlic and rosemary over tenderloin. Place tenderloin on edge of one long side of pancetta. Tightly roll up tenderloin with pancetta, using wax paper as a guide. Discard wax paper. Tie tenderloin with kitchen string, securing at 1-inch intervals. Transfer to an aluminum foil-lined baking sheet, and brush with remaining 1 tablespoon oil.
- Bake at 425� for 30 minutes, or until pancetta is crispy and a meat thermometer inserted into center of tenderloin registers 120� (rare). Let stand 10 minutes. Discard kitchen string before slicing. Serve with Whipped Horseradish Cream.
Makes 8 servings.
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WHIPPED HORSERADISH CREAM
� 1 cup whipping cream
� � cup horseradish
� 2 Tbsp chopped fresh parsley
� � tsp salt
Beat whipping cream at medium speed with a heavy-duty electric stand mixer 1 minute or until soft peaks form. Fold in remaining ingredients. Serve immediately, or cover and chill up to 8 hours.
Makes 2� cups.
Final Comments
NOTE
For medium-rare, cook tenderloin to 135�, or to 150� for medium.
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