Shelly's Recipe

PANCETTA-WRAPPED BEEF TENDERLOIN WITH WHIPPED HORSERADISH CREAM

Category: Roasts/Tenderloin - Beef

1 (5- to 6-lb.) 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 garlic cloves, minced
2 tbsp chopped fresh rosemary
Kitchen string
Whipped Horseradish Cream

Preheat oven to 425. Sprinkle tenderloin with salt and pepper. Cook tenderloin in 2 tbsp 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 2 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 1 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 tbsp oil.

Bake for 30 minutes or until pancetta is crispy and a meat thermometer inserted into center of tenderloin registers 120 degrees (rare). Let stand 10 minutes. Discard kitchen string before slicing. Serve with Whipped Horseradish Cream.

Note: For medium-rare, cook tenderloin to 135 degrees, or to 150 degrees for medium.

Whipped Horseradish Cream
1 cup whipping cream
1/4 cup horseradish
2 tbsp chopped fresh parsley
1/4 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.