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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



1. Preheat oven to 425° F.
   
   
2. 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.
   
   
3. 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.
   
   
4. 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.
   
   
5. 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.
   
   ............
   
   WHIPPED HORSERADISH CREAM
   
   • 1 cup whipping cream
   • ¼ cup horseradish
   • 2 Tbsp chopped fresh parsley
   • ¼ 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 2¼ cups.
   
   






Final Comments


NOTE
For medium-rare, cook tenderloin to 135°, or to 150° for medium.