CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

Pancetta-Stuffed Beef Tenderloin with Port Mushrooms

Shelly's
recipe box

Printview my recipes
this recipe viewed 35 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


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

add a comment:

You must log in to comment on this page

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




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




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




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




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





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.