STUFFED TENDERLOIN
Steps:
- Preheat the oven to 450 degrees F.
- Slice roast open lengthwise in middle to create a pocket, being careful to not slice all the way through.
- Salt and pepper the meat on all sides.
- Heat a grill pan over high heat and brush roast with olive oil. Sear the roast on all sides. Remove from the heat, tent with foil and allow to rest for 15 minutes.
- After the meat has rested, stuff pocket with the blue cheese. Tie the whole thing together with kitchen string. Return the tied meat to the grill pan, place into the oven and cook until it reaches an internal temperature of 125 degrees F, approximately 20 to 25 minutes. Remove from the oven, wrap in aluminum foil and allow to rest 15 minutes before serving.
ITALIAN STEAK BRUSCHETTA
This recipe combines my favorite things to eat: toast, steak, bruschetta topping and delicious pancetta. It's looks so pretty on the plate! This five-ingredient appetizer is easy to prepare but will have everyone thinking you spent a long time in the kitchen. -Devon Delaney, Westport, Connecticut
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- Preheat broiler. In a large skillet, cook pancetta over medium heat until crisp. Remove to paper towels with a slotted spoon; drain., Meanwhile, sprinkle steak with salt and pepper; place on a 15x10x1-in. baking pan. Broil 3-4 in. from heat for 4-6 minutes on each side until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes. Cut steak into thin slices., Place bread on an ungreased baking sheet. Broil 3-4 in. from heat until golden brown, 30-45 seconds on each side. Top with bruschetta topping, arugula, steak and pancetta.
Nutrition Facts : Calories 154 calories, Fat 7g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 635mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.
PANCETTA STUFFED BEEF TENDERLOIN
The tenderloin is butterflied and stuffed with a bread stuffing with pancetta and herbs, then covered with pancetta slices, and finished with a port wine and mushroom sauce.
Provided by threeovens
Categories Roast Beef
Time 1h20m
Yield 2 tenderloins, 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F; position the oven rack in the center of the oven.
- In a large skillet, cook pancetta slices, over medium heat, in batches, for 3 minutes, remove pancetta slices to a plate, and set aside.
- Heat 2 tablespoons oil in same skillet on medium.
- Season tenderloins with salt and pepper, then brown the outside, all over, in skillet about 6 to 8 minutes; remove to work surface to cool.
- Meanwhile, in the same skillet, cook chopped pancetta in remaining tablespoon of oil, stirring, until golden, about 5 minutes.
- Add butter and transfer chopped pancetta to a medium bowl.
- Add 1/4 cup water to skillet and continue to cook while scraping up any browned bits; add liquid to the bowl.
- To the bowl, add bread crumbs, parsley, thyme, 1/2 teaspoon salt and 1/2 teaspoon pepper; reserve skillet.
- Slice tenderloins, lengthwise, 3/4 of the way through, then open like a book, cut side up.
- Beginning in the center, slice each side on the diagonal 3/4 of the way through and open again like a book. You are trying to get a flat piece of meat that you can roll up.
- Spread half of the stuffing mixture in center, leaving a 1 inch border, roll tenderloins up over the stuffing mixture, arrange half the pancetta slices over the top in an overlapping pattern, and tie with kitchen string at 2 inch intervals; repeat with other tenderloin.
- Roast stuffed tenderloins until they register 120 degrees F with meat thermometer, about 25 minutes.
- Transfer to a cutting board and tent with foil.
- Pour the pan juices into the reserved skillet, add mushrooms, season with salt and pepper, and cook over medium high heat until browned, about 10 minutes.
- Stir in the port wine and cook an additional minute.
- To serve, slice roasts and spoon mushrooms and sauce on top.
PANCETTA-WRAPPED BEEF TENDERLOIN
Roasted beef tenderloin wrapped in crispy pancetta makes a special main dish for Thanksgiving dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 8
Number Of Ingredients 7
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
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- Preheat the oven to 450°. Soak the porcini in the boiling water for 20 minutes. Rub the porcini in the soaking liquid to remove any grit; pat dry and coarsely chop. Transfer the porcini to a mini food processor and puree.
- Melt the butter in a medium skillet. Add the shallots and cook over moderately low heat until softened. Add the garlic and cook for 2 minutes. Add the scallions and cook until softened, 2 minutes. Stir in the porcini puree. Season with salt and pepper. Let cool.
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