↞ recipe box start page
Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
6 ounces chopped pancetta
3 tablespoons extra-virgin olive oil
3 - 3 1/2 pounds boneless beef tenderloin
Salt and pepper
4 tablespoons butter
1 1/4 cups finely chopped parsley
3 tablespoons fresh thyme leaves
8 ounces mixed mushrooms (shiitake and cremini), sliced
1/3 cup tawny or ruby port wine
Position a rack in the center of the oven and preheat to 425 degrees. In an extra-large skillet, cook the pancetta, undisturbed, over medium heat for 3 minutes. Transfer to a plate.
Heat 2 tablespoons olive oil in the same skillet over medium heat. Season the tenderloin 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, heat the butter to melt and transfer to a medium bowl. Add the parsley, thyme, mushrooms and 1/2 teaspoon each salt and pepper. Cook until mushrooms begin to turn brown, then add the wine and scrape any brown bits from the bottom of the pan. Mix in the pancetta. Set aside.
Slice the tenderloin lengthwise, three-quarters of the way through. Open the meat like a book. Spread half of the mushroom mixture across the meat, leaving a 1-inch border. Starting at a short end, roll up the meat and secure with toothpicks. Transfer the meat to a large roasting pan.
Roast the tenderloin until it register 120 degrees on an instant-read thermometer for medium-rare, 25 minutes. Transfer to a work surface and tent with foil. Slice, and serve, spooning pan juices over the steak.
Serves 4-6.
view more member recipes
Pancetta-Stuffed Beef Tenderloin with Port Mushrooms
Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
6 ounces chopped pancetta
3 tablespoons extra-virgin olive oil
3 - 3 1/2 pounds boneless beef tenderloin
Salt and pepper
4 tablespoons butter
1 1/4 cups finely chopped parsley
3 tablespoons fresh thyme leaves
8 ounces mixed mushrooms (shiitake and cremini), sliced
1/3 cup tawny or ruby port wine
Position a rack in the center of the oven and preheat to 425 degrees. In an extra-large skillet, cook the pancetta, undisturbed, over medium heat for 3 minutes. Transfer to a plate.
Heat 2 tablespoons olive oil in the same skillet over medium heat. Season the tenderloin 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, heat the butter to melt and transfer to a medium bowl. Add the parsley, thyme, mushrooms and 1/2 teaspoon each salt and pepper. Cook until mushrooms begin to turn brown, then add the wine and scrape any brown bits from the bottom of the pan. Mix in the pancetta. Set aside.
Slice the tenderloin lengthwise, three-quarters of the way through. Open the meat like a book. Spread half of the mushroom mixture across the meat, leaving a 1-inch border. Starting at a short end, roll up the meat and secure with toothpicks. Transfer the meat to a large roasting pan.
Roast the tenderloin until it register 120 degrees on an instant-read thermometer for medium-rare, 25 minutes. Transfer to a work surface and tent with foil. Slice, and serve, spooning pan juices over the steak.
Serves 4-6.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Pork And Pancetta Stuffed Mushrooms
by sgre52160
Extra-virgin olive oil 8 ounces pancetta, cut into 1/2-inch dice 1 onion, finely diced Pinch crushed red pepper flakes Kosher salt 2 cloves garlic, smashed and finely chop
by sgre52160
Extra-virgin olive oil 8 ounces pancetta, cut into 1/2-inch dice 1 onion, finely diced Pinch crushed red pepper flakes Kosher salt 2 cloves garlic, smashed and finely chop
Roasted Beef Tenderloin With Mushroom-port Sauce
by sgre52160
3 lb beef tenderloin roast 1 to 3 teaspoons freshly ground pepper (see notes) 1 teaspoon salt 1 clove garlic, pressed 2 teaspoons olive oil For the Mushroom-Port Sauce: 2 ounces dried m
by sgre52160
3 lb beef tenderloin roast 1 to 3 teaspoons freshly ground pepper (see notes) 1 teaspoon salt 1 clove garlic, pressed 2 teaspoons olive oil For the Mushroom-Port Sauce: 2 ounces dried m
Pancetta-wrapped Beef Tenderloin With Whipped Horseradish Cream
by sgre52160
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 chop
by sgre52160
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 chop
Beef Tenderloin With Mushrooms And Thyme
by ICOOK2
One 4- to 5-pound beef tenderloin, tied Coarse salt and freshly ground pepper 1/4 cup extra-virgin olive oil 8 ounces shiitake mushrooms 1 bunch fresh thyme sprigs Shallot-Brandy Sauce (reci
by ICOOK2
One 4- to 5-pound beef tenderloin, tied Coarse salt and freshly ground pepper 1/4 cup extra-virgin olive oil 8 ounces shiitake mushrooms 1 bunch fresh thyme sprigs Shallot-Brandy Sauce (reci
Beef Tenderloin With Mushrooms And Cheese
by sgre52160
1 lb fresh mushrooms, sliced 1 cup chopped green onions 1/4 cup butter, melted 1/4 cup chopped parsley 6-7 lb beef tenderloin 1 tsp seasoned salt 1/2 tsp lemon-pepper seasoning 1 (4 oz) pkg cru
by sgre52160
1 lb fresh mushrooms, sliced 1 cup chopped green onions 1/4 cup butter, melted 1/4 cup chopped parsley 6-7 lb beef tenderloin 1 tsp seasoned salt 1/2 tsp lemon-pepper seasoning 1 (4 oz) pkg cru
view more member recipes
related CDKitchen recipes
German Style Stuffed Pork
Herbed Beef Tenderloin With Roasted Vegetables
Apple Stuffed Pork Tenderloin
Portobello-Smothered Beef Medallions
Braised Lamb Shanks In Port Wine Sauce
Bolognese Meat Sauce
Pork Medallions With Fig And Port Wine Sauce
Linguine with Clams and Pancetta
Asian Beef Hors D'oeuvres
Roasted Pancetta-Topped Beef Tenderloin With Wild Mushrooms
Recipe Quick Jump