PANCETTA-WRAPPED BEEF TENDERLOIN
Roasted beef tenderloin wrapped in crispy pancetta makes a special main dish for Thanksgiving dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 425°F. Line cookie sheet with waxed paper. Sprinkle beef with salt and pepper. In 12-inch skillet, heat 2 tablespoons of the oil over medium-high heat. Cook beef in oil 10 minutes, turning once, until browned. Cool 5 minutes.
- On large sheet of waxed paper, arrange pancetta slices in 2 rows, overlapping to form rectangle the same length and width as tenderloin. Place beef on edge of one long side of pancetta. Sprinkle beef with garlic and rosemary. Roll up tightly, using waxed paper as a guide. Discard waxed paper. Tie beef with heavy kitchen string, securing at 1-inch intervals. Place on cookie sheet. Brush with remaining 1 tablespoon oil.
- Bake 30 minutes or until pancetta is crispy and beef is of desired doneness. Let stand 10 minutes. Remove string before slicing.
Nutrition Facts : Calories 560, Carbohydrate 1 g, Fat 2, Fiber 0 g, Protein 61 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 680 mg
PANCETTA-STUDDED BEEF TENDERLOIN
Categories Roast Currant Beef Tenderloin Bacon Marsala Red Wine Jam or Jelly Gourmet
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- Roast beef:
- 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 5 minutes. Transfer beef to a small roasting pan, reserving skillet.
- Roast beef in middle of oven until an instant-read thermometer inserted diagonally 2 inches into center registers 120°F, about 25 minutes. Transfer beef to a cutting board and let stand, loosely covered with foil, 25 minutes. (Beef will continue to cook as it stands, reaching 130°F for medium-rare.)
- Make sauce while beef stands:
- Heat reserved skillet over moderately high heat until oil is hot but not smoking, then saut é shallot until golden, about 2 minutes. Add red wine and Marsala and deglaze skillet by boiling, stirring and scraping up brown bits, until liquid is reduced by about one third. Add demiglace and jelly and briskly simmer, whisking, until jelly is incorporated, about 2 minutes. Add butter, 1 bit at a time, whisking until incorporated, then remove from heat. Whisk in salt and pepper. Pour sauce through a fine sieve into a bowl, pressing on solids.
- We use Demi-Glace Gold, available in specialty foods shops, some supermarkets, and by mail order from More Than Gourmet (800-860-9385) or the demiglace/brown sauce from Citarella (212-874-0383).
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.
Provided by threeovens
Categories Roast Beef
Time 1h20m
Yield 2 tenderloins, 10 serving(s)
Number Of Ingredients 11
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 diagonal 3/4 of the way through and open again like a book. You are trying to get a flat piece of meat that you can roll up.
- Spread half of the stuffing mixture in center, leaving a 1 inch border, roll tenderloins up over the stuffing mixture, arrange half the pancetta slices over the top in an overlapping pattern, and tie with kitchen string at 2 inch intervals; repeat with other tenderloin.
- Roast stuffed tenderloins until they register 120 degrees F with meat thermometer, about 25 minutes.
- Transfer to a cutting board and tent with foil.
- Pour the pan juices into the reserved skillet, add mushrooms, season with salt and pepper, and cook over medium high heat until browned, about 10 minutes.
- Stir in the port wine and cook an additional minute.
- To serve, slice roasts and spoon mushrooms and sauce on top.
STUFFED TENDERLOIN
Steps:
- Preheat the oven to 450 degrees F.
- Slice roast open lengthwise in middle to create a pocket, being careful to not slice all the way through.
- Salt and pepper the meat on all sides.
- Heat a grill pan over high heat and brush roast with olive oil. Sear the roast on all sides. Remove from the heat, tent with foil and allow to rest for 15 minutes.
- After the meat has rested, stuff pocket with the blue cheese. Tie the whole thing together with kitchen string. Return the tied meat to the grill pan, place into the oven and cook until it reaches an internal temperature of 125 degrees F, approximately 20 to 25 minutes. Remove from the oven, wrap in aluminum foil and allow to rest 15 minutes before serving.
OVEN-SEARED BEEF TENDERLOIN WITH HERB PAN SAUCE
A steakhouse quality meal in the comfort of your own home. Swanson® Beef Stock, fresh herbs and a bit of cream combine to make a sophisticated pan sauce for quality beef tenderloin steaks.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 50m
Yield 2
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Pat the steaks very dry with paper towels; season both sides with salt and pepper. Allow steaks to rest at room temperature for about 30 minutes while the oven pre-heats.
- Heat a 10-inch cast iron pan over medium-high heat for about one minute. Add the oil to pan and swirl to evenly distribute the oil. Place the steaks in the pan, allowing room between steaks. Cook without moving steaks for 2 minutes. Using tongs, lift the steaks and flip them over. If properly seared the steaks should release easily, without sticking to the pan. Immediately place cast iron pan into the hot oven.
- Cook steaks until firm and reddish-pink and juicy in the center, about 7 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove skillet from oven and transfer steaks to a warm plate lightly tented with foil. (The internal temperature of the steaks will increase by about 5 degrees while resting.)
- Melt unsalted butter in the same skillet over low heat; add diced shallots. Cook and stir, releasing the browned bits from the bottom of the pan, about 1 minute. Stir in the deli mustard.
- Increase the heat to medium-high. Whisk in Swanson® Beef Stock and Worcestershire sauce, continuing to scrape up browned bits from the pan. Bring to a boil and cook until slightly reduced, about 5 minutes.
- Reduce the heat to medium. Whisk in the cream; simmer until sauce clings to the back of a spoon, about 2 minutes. Stir in the parsley, chives, thyme, and oregano.
- Spoon the herb sauce over steaks; serve immediately.
Nutrition Facts : Calories 448.3 calories, Carbohydrate 5.8 g, Cholesterol 99.5 mg, Fat 37.6 g, Fiber 0.3 g, Protein 22 g, SaturatedFat 14.1 g, Sodium 717.5 mg, Sugar 2.7 g
ROSEMARY-CRUMB BEEF TENDERLOIN WITH PANCETTA-ROASTED TOMATOES
Provided by Alexis Touchet
Yield Makes 10 to 12 servings
Number Of Ingredients 14
Steps:
- 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 baking sheet in oven, stirring once, until fat is rendered and pancetta is crisp, 4 to 8 minutes. Transfer pancetta with a slotted spoon to a bowl.
- Add tomatoes and 1/4 teaspoon each salt and pepper to fat in rimmed baking sheet and stir, then roast in oven 15 minutes.
- Stir in garlic and olives and roast until tomatoes are falling apart and browned in patches, 2 to 4 minutes.
- Remove sheet from oven, then add pancetta and 1/2 cup water, scraping up brown bits.
- Lower oven temperature to 350°F.
- Toss together bread crumbs, 2 tablespoons oil, and 1/4 teaspoon each salt and pepper in a bowl.
- Stir together mustard and rosemary in a small bowl.
- Pat tenderloin dry and sprinkle all over with 1 1/4 teaspoons each salt and pepper, rubbing into meat.
- Set roasting pan over 2 burners, then add remaining 3 tablespoons oil and heat over medium-high heat until shimmering. Brown tenderloin on all sides, about 10 minutes.
- Spread top and upper part of sides with mustard mixture, then sprinkle evenly with bread crumbs. Pat lightly to adhere.
- Roast tenderloin until thermometer inserted diagonally 2 inches into center of thickest part of meat registers 120°F, 30 to 40 minutes. Transfer beef to a cutting board and let stand 15 minutes (internal temperature will rise to about 130°F for medium-rare).
- Set roasting pan over 2 burners and add remaining 1 cup water. Bring to a boil, scraping up brown bits, then stir in tomato mixture and parsley.
- Cut tenderloin into 1/2-inch-thick slices, discarding string, and serve with tomato mixture.
BEEF TENDERLOIN
A meal featuring beef tenderloin is a delicious indulgence during this celebratory holiday season.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees. In a 12-inch cast-iron skillet or a roasting pan, rub beef tenderloin with oil. Generously season with at least 2 teaspoons each salt and pepper.
- Roast, turning halfway through, until an instant-read thermometer inserted into thickest part registers 125 degrees to 135 degrees for rare, 135 degrees to 140 degrees for medium, and 150 degrees for well done, 30 to 45 minutes, depending on desired doneness.
- Remove from oven; cover loosely with foil; let rest 10 minutes. Remove twine; thinly slice beef. Serve with horseradish cream and bearnaise sauce, as desired.
STUFFED BEEF TENDERLOIN
My husband and I both retired recently - me from the local bank and he from a paper mill. We've always loved to fish and we also enjoy skiing...so we like hearty meals. This is certainly that, and it's delicious!
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute the onion, celery and mushrooms in butter until vegetables are tender. , Meanwhile, in a large bowl, combine bread crumbs, salt, pepper, basil and parsley. Add onion mixture and mix well. , Make a lengthwise cut three-fourths of the way through the tenderloin. Lightly place stuffing in the pocket; close with toothpicks. Place bacon strips diagonally across the top, covering the picks and pocket. , Place meat, bacon side up, in a shallow roasting pan. Insert thermometer into meat, not stuffing. Bake, uncovered, at 350° until meat reaches desired doneness (for medium-rare, the thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from oven; let stand for 15 minutes. Remove toothpicks.
Nutrition Facts :
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PANCETTA-STUFFED BEEF TENDERLOIN WITH PORT MUSHROOMS
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Total Time 1 hr 20 mins
- Position a rack in the center of the oven and preheat to 425 degrees . In an extra-large skillet, cook half of the pancetta slices, undisturbed, over medium heat for 3 minutes. Transfer to a plate and repeat with the remaining pancetta slices.
- Heat 2 tablespoons olive oil in the same skillet over medium heat. Season the tenderloin halves with salt and pepper, add to the skillet and cook, turning, until browned, 6 to 8 minutes. Transfer to a work surface and let cool.
- In the same skillet, cook the chopped pancetta in the remaining 1 tablespoon olive oil, stirring, until golden, 5 minutes. Add the butter to melt and transfer to a medium bowl. Add 1/4 cup water to the skillet and cook, scraping up any browned bits; pour into the bowl along with the breadcrumbs, parsley, thyme and 1/2 teaspoon each salt and pepper. Reserve the skillet.
- Arrange four 12-inch-long pieces of kitchen twine 2 inches apart on a cutting board, parallel to the front edge; place 1 tenderloin half in the center, perpendicular to the strings. Slice the tenderloin lengthwise, three-quarters of the way through. Open the meat like a book; working from the center out, slice each half of the book lengthwise again, three-quarters of the way through, opening outward, so the split tenderloin has 4 attached panels. Spread half of the breadcrumb stuffing across the meat, leaving a 1-inch border. Starting at a short end, roll up the meat; overlap half of the reserved pancetta slices on top, then secure with the twine. Transfer the meat to a large roasting pan. Repeat with the remaining tenderloin half, stuffing and pancetta.
PANCETTA-WRAPPED BEEF TENDERLOIN RECIPE - FOOD & WINE
From foodandwine.com
5/5 Total Time 1 hr 30 minsServings 6Published 2014-12-03
- Preheat the oven to 450°. Soak the porcini in the boiling water for 20 minutes. Rub the porcini in the soaking liquid to remove any grit; pat dry and coarsely chop.
- Melt the butter in a medium skillet. Add the shallots and cook over moderately low heat until softened. Add the garlic and cook for 2 minutes. Add the scallions and cook until softened, 2 minutes.
- Season the roast with salt and pepper. Heat 2 tablespoons of the oil in a large skillet. Sear the roast over moderately high heat until browned all over; let cool.
- On a work suface, slightly overlap 3 16-inch pieces of wax paper. Arrange the pancetta on the paper in 4 overlapping rows to form a rectangle the length of the tenderloin.
- Roast the beef for 25 minutes, or until the pancetta is crisp and an instant-read thermometer inserted in the center of the meat registers 120°.
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