PANCETTA-WRAPPED BEEF TENDERLOIN

Pancetta-Wrapped Beef Tenderloin image

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h10m

Yield 8

Number Of Ingredients 7

1 beef tenderloin (5 to 6 lb), trimmed of fat
2 teaspoons kosher (coarse or sea) salt
1 teaspoon coarse ground black pepper
3 tablespoons olive oil
14 very thin slices pancetta
3 cloves garlic, finely chopped
2 tablespoons chopped fresh rosemary leaves

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