Pancetta-Wrapped Beef Tenderloin With Whipped Horseradish Cream

1. 1

   Preheat oven to 425u00b0. 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.

2. 2

   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.

3. 3

   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.

4. 4

   Bake at 425u00b0 for 30 minutes or until pancetta is crispy and a meat thermometer inserted into center of tenderloin registers 120u00b0 (rare). Let stand 10 minutes. Discard kitchen string before slicing. Serve with Whipped Horseradish Cream.

5. 5

   Note: For medium-rare, cook tenderloin to 135u00b0, or to 150u00b0 for medium.

* Per serving · 4 servings · Values may vary.

No additional tips available.