Pancetta Stuffed Beef Tenderloin Recipes

Steps:

• Preheat the oven to 225 degrees F.
• Heat a medium skillet over medium heat. Melt 2 tablespoons of the butter, add the shallot and cook until translucent, about 5 minutes. Add the sherry, dates, cranberries, thyme and sage and simmer until just dry, about 5 minutes. Season with salt and pepper and set aside.
• Season the inside of the tenderloin with salt and pepper. Spread an even layer of the fruit and herb mixture over it, leaving about 1/2 inch of tenderloin around the edges. Top with a layer of the almonds. Roll tightly and tie with at least 4 pieces of butcher's twine (easier to cut and portion!).
• Place the loin on a wire-racked baking sheet and season the outside with salt and pepper. Cook until the center of the tenderloin registers 120 to 125 degrees F, about 2 hours.
• In a large skillet, heat the remaining 4 tablespoons butter over medium heat until just foaming. Place the loin in the skillet and sear on all sides until evenly crusty and brown, about 3 minutes a side. Transfer to a cutting board and slice. Garnish with minced chives and serve with horseradish sauce.

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.

Steps:

• In a large skillet, saute the onion, celery and mushrooms in butter until vegetables are tender. , Meanwhile, in a large bowl, combine bread crumbs, salt, pepper, basil and parsley. Add onion mixture and mix well. , Make a lengthwise cut three-fourths of the way through the tenderloin. Lightly place stuffing in the pocket; close with toothpicks. Place bacon strips diagonally across the top, covering the picks and pocket. , Place meat, bacon side up, in a shallow roasting pan. Insert thermometer into meat, not stuffing. Bake, uncovered, at 350° until meat reaches desired doneness (for medium-rare, the thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from oven; let stand for 15 minutes. Remove toothpicks.

Steps:

• 1. FOR THE FILLING; Heat 4 tablespoons of olive oil in a large heavy skillet over medium heat. Add onions and cook until they begin to soften,stirring occasionally, about 10 minutes. Add bell peppers and cook until starting to soften,adding the remaining tablespoon of oil, about 4 minutes. Add garlic and rosemary and stir one minute. Add mushrooms,season with salt and pepper.Sate until mushrooms are just tender, about 5 minutes. Adjust seasoning. Cool completely. Mix in minced parsley.Place the filling in a bowl, Dont wash the skillet. You will need it later.
• 2. FOR THE BEEF; You will double butterfly the roast. Cutting 1/3 down from the top on the right side of meat,make a slit lengthwise down side of tenderloin, cutting 2/3 of the way through meat. Then, flip the meat over, and do it again. You basically are cutting it open like an envelope. See the pictures for a guide. It is easy just make sure your knife is nice and sharp.
• 3. Place butterflied beef on saran wrap top and bottom. Use a meat tenderizer or rolling pin, and pound the meat to 1/2 inch thickness. Turn loin over occasionally.
• 4. Arrange meat on work surface cut side up and rub with olive oil,rosemary,salt and pepper. Mound 2 cups or so of the filling in the center down the full length of the meat (running in the same direction as the cuts) Bring meat up over filling. Tie it with string around ends of tenderloin,then around length. Tie crosswise at 1 inch intervals,pushing in filling. Reserve the rest of the filling for garnish. (you will have left overs) At this point, you can put it in the fridge until ready to serve.
• 5. Preheat oven to 375 degrees. Heat 2 tablespoons of olive oil over medium high heat in your big skillet you sauted the filling in. If there is remaining garlic in the skillet from the filling, leave it in there. You can add additional garlic if you like. Brown lightly all sides of tenderloin. Arrange the roast in a roasting pan seam side down. Pour off all but film of fat from skillet and reserve the skillet. (again, dont wash it) Drape bacon over meat. Roast until thermometer inserted horizontally through end of roast into meat registers 130 degrees. (for rare) About 35 minutes. If you like it less rare, roast for 40-45 minutes. This is not a cut of meat you want well done. Take out of roasting pan, and cover with foil to keep it warm. Dont empty the roasting pan.
• 6. FOR THE SAUCE; Degrease the roasting pan juices and add 1/2 cup of beef stock to the drippings. Keep all of the bits in there, its where the flavor comes from.Bring to a boil, scraping up all the bits. Put this in your reserved skillet. Add 1/2 cup of beef stock to the skillet and boil until reduced to a thick syrup. Scrape any bits,about 8 minutes. Add another 1/2 cup of stock and boil until syrupy,about 3 minutes. Add drippings accumulated form meat, brandy,mustard,rosemary and remaining 3/4 cup stock and boil until thickened, about 3 minutes. Reduce heat to medium and add 1 tablespoon of butter at a time. Season with salt and pepper. Mix in parsley.
• 7. Place reserved filling on a serving plate. Remove strings on roast. Cut into one or one and a half inch slices. Place them on top of the extra filling. Spoon sauce over slices of tenderloin. Bon Appetit! Yum!!!

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.

Steps:

• Preheat the oven to 400°F.
• Set up a large steamer.
• Place the lobster tails in the steamer and steam until just cooked through, about 6 minutes.
• Remove the lobster tails from the steamer.
• Cut along the underside of the shell and remove the tail meat whole.
• Set aside.
• In a large skillet, heat 1 teaspoon of the oil over medium-high heat.
• Add the pancetta and cook, stirring, until crisp and the fat is rendered, about 5 minutes.
• Remove with a slotted spoon.
• Drain off all but 2 teaspoons of fat from the pan.
• Add the shallots and celery and cook, stirring, until soft, about 2 minutes.
• Add the garlic and cook, stirring, for 30 seconds.
• Add the mushrooms and a pinch each of salt and pepper, and cook until the mushrooms give off their liquid, 3 to 4 minutes.
• Add the green onions and stir.
• Add the wine, increase the heat, and cook until it has nearly all evaporated, 1 to 2 minutes.
• Add the parsley and stir.
• Remove from the heat, stir in the cooked pancetta, and let cool.
• Spread the butterflied beef, cut side up, flat on a surface.
• Spread the pancetta-vegetable mixture in a line across the meat, about 2 inches from the top, leaving a 1/2-inch border on the sides.
• Lay the lobster tails on top of the mixture, going across the beef.
• Pull the top flap over the lobster tails and roll the meat over the stuffing, jellyroll fashion, and tuck in the ends.
• Tie with kitchen twine every 2 inches.
• Place in a large heavy roasting pan, rub on all sides with the remaining 2 teaspoons olive oil, and season lightly with salt and pepper.
• Place over medium-high heat and sear the meat on all sides, about 6 minutes.
• Place in the oven and roast to desired temperature, 30 to 35 minutes for medium-rare.
• Transfer to a cutting board.
• Tent and let rest for 10 minutes before carving.
• while beef is resting make the Bearnaise sauce:.
• In a small saucepan, combine the shallots, tarragon, white wine, and vermouth.
• Bring to a boil and cook until reduced to 2 tablespoons.
• Remove from the heat, strain, and cool.
• In the top of a double boiler, or in a metal bowl fitted over a pot of barely simmering water, whisk the egg yolks and reduced wine until ribbons start to form.
• Whisking constantly, drizzle in the melted butter a bit at a time until all the butter is added and the mixture is thick.
• Remove from the heat.
• Whisk in the lemon juice, chopped tarragon, salt, and pepper.
• Adjust the seasoning, to taste.
• Cover to keep warm until ready to serve.
• To serve, place in a decorative bowl with a small sauce ladle.
• Remove the kitchen twine and slice thickly.
• Place on a platter, and drizzle with the Bearnaise Sauce.
• Serve immediately.

Steps:

• Put oven rack in upper third of oven and preheat oven to 400°F.
• Scatter bread in a single layer in 2 large shallow baking pans (17 by 12 inches) and toast, stirring once or twice and switching position of pans halfway through baking, until golden and dry, about 15 minutes. Transfer to a very large bowl.
• Cook pancetta in a 12-inch heavy skillet over moderate heat, stirring occasionally, until browned, 12 to 15 minutes. Add butter and heat until melted, then add celery and onions and cook, stirring occasionally, until softened, about 12 minutes. Stir in sage, salt, and pepper and cook 1 minute. Add pancetta mixture along with chestnuts and prunes to bowl containing bread. Whisk together stock and eggs, then stir into bread mixture until combined well. Transfer to baking dish (stuffing will mound above dish).
• Bake, loosely covered with a buttered sheet of foil (buttered side down) 30 minutes, then remove foil and bake until top is browned, 10 to 15 minutes more.

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.